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Continued: Recipes: Best from 2013

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  • Last update: January 2, 2014 - 2:51 PM

• 4 tbsp. unsalted butter

Directions

In a large covered pan, bring wine, shallots, garlic, parsley and bay leaf to a simmer. Cook, stirring, about 3 minutes to concentrate flavors. Add mussels, cover pan, and cook 5 to 8 minutes, until mussels have opened.

Remove cooked mussels with a slotted spoon, and place in a serving dish. Swirl butter into the pan to emulsify the juices. Pour the liquid over the mussels and serve with lots of crusty bread or rice.

Nutrition information per each of 6 servings:

Calories 180 Fat 9 g Sodium 740 mg

Carbohydrates 8 g Saturated fat 5 g Calcium 58 mg

Protein 14 g Cholesterol 47 mg Dietary fiber 0 g

Diabetic exchanges per serving: ½ other carb, 2 lean meat, ½ fat.

 

Sardinian Hard-Cooked Eggs √

Makes 16 hard-cooked egg halves.

Note: From “The Splendid Table’s How to Eat Supper,” by Lynne Rossetto Kasper and Sally Swift (Clarkson Potter, $35).

• 8 hard-cooked eggs

• Olive oil

• 1/4 c. white wine vinegar

• Salt and freshly ground black pepper

• 1 garlic clove, minced

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