Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
330
Calories
26g
Protein
12g
Fat
26g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| White Grape Juice | 1/2 cup (76g) | 62 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Lovage | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 pounds mussels, scrubbed, debearded
- 1 fennel bulb, trimmed, cut into 1" cubes or thinly sliced
- 1 cup verjus (or 1/4 cup apple cider vinegar and 3/4 cup white grape juice)
- 1/3 cup dry white wine
- 1/4 cup (1/2 stick) unsalted butter, cut into 1/2" pieces
- 1 cup lovage leaves or celery leaves, divided
- Kosher salt and freshly ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes