* Exported from MasterCook *

MUSSELS WITH ROASTED PINE NUTS AND GARLIC

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : 5-10G Low Carb Regional Swedish
Seafood Molluscs Znew


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
300 g mussels -- 10oz freshly cooked
100 g pine nuts -- 3-4oz (pignolia)
25 g garlic -- 1oz
1 tbsp olive oil

Roasting will not destroy the aphrodisiac qualities of pine nut and can in some combinations enhance the taste. Keep in mind, though, that pine nuts roast quickly in comparison to other nuts and also burn easily.
1.Chop the garlic and the pine nuts briefly in the food processor. Heat some extra virgin olive oil in a pan and add the coarse pine nut - garlic mixture. 2.Roast the mixture until it just begins to aquire a golden brown colour (usually 2-3 minutes) and let it cool.
3. Puree the cooked mussels and the roasted pine nut-garlic mixture in the food processor. If possible, use freshly prepared mussels which have been cooked together with white wine, fennel, celery, leeks and carrots.
The pine nut-garlic-mussel puree can be served as it is, on toast or crackers, or (our preference because of the eggs!) as an omelette filling. In the latter case, a glass (or two) of dry cider is a perfect accompaniment.

Converted by MC_Buster.

Cuisine:
"Swedish"












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Per Serving (excluding unknown items): 211 Calories; 15g Fat (61.2% calories from fat); 14g Protein; 7g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 216mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 2 Fat.

NOTES : The AUSSIE Low Carb GOURMET Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.com.au





Nutr. Assoc. : 0 0 0 0