Easy Mussels
Dr. Ballantyne often talks about how nutrient-dense and wonderful-for-you mussels are, so here's an easy way to get these superfoods into your diet.FREEZER MEAL: This can be made into a dump-and-go freezer meal by following the directions below. Seafood/shellfish don't make do so well after the first day so I really suggest eating these right after cooking and not saving any for later in the week.
Servings: 4 people
Ingredients
- 2 lb cleaned and debearded Mussels frozen ok just don’t thaw
- 2 cloves Garlic minced
- 2 tbsp Lemon Juice
- 2 cups Chicken Broth
- 1 bunch Parsley chopped
Instructions
TO FREEZE:
- Put all of the ingredients except the parsley into a 1-gallon freezer bag. Massage lightly with your hands to mix the ingredients. Push all the air out of the bag, seal, label and freeze. (You don't need the parsley until the day of cooking)
TO COOK:
- Do NOT thaw.
- STOVE: Dump all of the bag contents into a large saucepan. Bring to a boil, stir well, and turn the heat down to medium. Cook until the mussels open, about 5-7 minutes. Discard any mussels that don’t open on their own. Garnish with parsley.