Mussels in Broth - 5g Carbs, 0g Fiber, 4g Sugar
Yield: 4 Servings
From: The New Family Cookbook for People with Diabetes
2 lbmussels in the shell
2 Tbsp margarine
1/4 cup chopped shallots or finely chopped onion
2 cloves garlic, minced
1 cup dry white wine
1 cup homemade chicken broth
or canned reduced-sodium chicken broth
1/2 tsp freshly ground pepper
2 Tbsp chopped fresh parsley,
preferably flat-leaf (Italian) parsley
In a large bowl, soak the mussels in cold salted water for
30 minutes; rinse and scrape off the beards (the hairy tuft
protruding from one side of the shell).
In a large, deep skillet or saute pan, melt the margarine.
Saute the shallots and garlic until tender, about 5 minutes.
Add the wine, broth, and pepper; bring to a boil. Simmer,
uncovered, 5 minutes. Drain the mussels and add to the pan;
cover and cook until the mussels are fully open, about 8 minutes,
shaking the pan frequently. Discard any mussels that do not open.
Divide the mussels and broth among 4 deep soup bowls;
sprinkle with parsley.
Nutritional Information Per Serving (1/4 of recipe):
180 Calories, 10g Fat, 25mg Cholesterol, 379mg Sodium, 5g Carbs,
0g Dietary Fiber, 4g Sugar, 12g Protein
Diabetic Exchanges: 1 Vegetable, 2 Lean Meat, 1 Fat