Photo: K8
Alehouse Mussels
11 ingredients
10 min + 15 min
2
openrecipes
A heaping bowl of fresh whole mussels steamed in blonde ale broth with roma tomatoes, garlic, oregano and butter. Inspired by a New Hampshire sea coast top notch brewery.
Estimated Nutrition (whole recipe, rough)
402
Calories
27g
Protein
26g
Fat
19g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 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
- 2 Tablespoons Olive Oil
- 2 whole Shallots, Minced
- 1 clove Garlic, Minced
- 2 pounds Mussels, Cleaned
- 2 cups Blonde Ale
- 1 whole Large Tomato, Chopped
- 1 teaspoon Dried Oregano
- 1 pinch Salt
- 1 pinch Freshly Ground Pepper
- 3 Tablespoons Unsalted Butter
- 1 Tablespoon Freshly Chopped Basil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes