Serves: 4
Total Calories: 563

4 pounds fresh mussels
1 teaspoon oil
2 garlic cloves, minced
2 cups dry white wine
1 teaspoon dried thyme leaves
1 teaspoon cracked black pepper
2 lemons, cut into wedges

1. Place mussels in large bowl cover with cold water. Let stand 20 minutes. Remove beards from mussels scrub well under cold running water. Discard any mussels that do not close.

2. Heat oil in large saucepan over medium heat until hot. Add garlic cook about 1 minute. Stir in wine, thyme and pepper. Bring to a boil. Add cleaned mussels. Cover cook about 5 minutes or until mussels are open. Discard any mussels that do not open. Serve mussels with lemon wedges.

Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 130 * Calories from Fat: 25 * % Daily Value: Total Fat: 3 g 5% * Saturated Fat: 1 g 5% * Cholesterol: 35 mg 12% * Sodium: 550 mg 23% * Total Carbohydrate: 10 g 3% * Dietary Fiber: 1 g 3% * Sugars: 3 g * Protein: 16 g * Vitamin A: 4% * Vitamin C: 30% * Calcium: 4% * Iron: 30% * Dietary Exchanges: 1/2 Fruit, 2 1/2 Very Lean Meat or 1/2 Carbohydrate, 2 1/2 Very Lean Meat

Nutritional Facts:

Serves: 4
Total Calories: 563
Calories from Fat: 191

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