Mussels in sauce? Calories how?

daniellak

I have a recipe that calls for butter in the sauce but since you don't really eat the sauce per se how do it count the calories?
Here is the recipe:
Moules Mariniere
Serves 4 as an entrée or 8 as an appetizer

4 cups dry white wine
1 cup minced shallots
2 bay leaves
½ tsp fresh thyme
¼ tsp freshly ground black pepper
2 sticks unsalted butter
4 lb mussels, cleaned
1 cup roughly chopped parsley

Bring all but the last two ingredients to a boil in a large, heavy-bottomed pot. Boil for 2 to 3 minutes to evaporate the alcohol in the wine and to reduce slightly.

Add the mussels to the kettle, cover tightly and boil quickly over high heat. Holding the lid onto the pot, shake the mussels in the kettle to mix everything around. After about 5 minutes, the shells will open and the mussels are done. Divide mussels among serving bowls, then ladle the liquid over the mussels. Sprinkle with the parsley and serve immediately with crusty bread is desired.

cornfritter22

Maybe weigh just the sauce before and after?

snazzyjazzy21

Just count all of it. It's easier and leaves room for error.

TheDoctorDana

I think the sauce is what the crusty bread is for. I would definitely soak that up with some bread! Sounds yummy!