Photo: Ernest Porzi
Mussels with Fennel, Lemon, and Belgian Ale Recipe
9 ingredients
2 servings
openrecipes
The slightly bitter Belgian ale combines nicely with the brininess of the mussels, and the light cream sauce is accented by lemon and fennel. Keep a hunk of crusty...
Estimated Nutrition (whole recipe, rough)
341
Calories
28g
Protein
18g
Fat
22g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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 unsalted butter
- 1/2 medium yellow onion, thinly sliced
- 1/2 medium fennel bulb, cored and thinly sliced lengthwise
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/4 cups light Belgian-style ale (such as Duvel)
- 2 pounds live mussels, scrubbed and debearded
- 2 teaspoons finely grated lemon zest
- 1/2 cup heavy cream
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes