xiaoxl/recipe_data huggingface dataset:
Mega Chicky-Cheesy Penne Pasta


Ingredients:
penne pasta, olive oil, yellow onion, garlic, bell pepper, oregano, ricotta cheese, chicken, cheddar cheese, parmesan cheese, milk

Directions:
Saute onion, peppers and garlic in olive oil until soft.  Season with oregano.
In a mixing bowl, combine ricotta cheese with shredded cheese and Parmesan.
Add soup and milk and stir to combine.
Add salt and pepper to taste.
Add softened vegetables, shredded cooked chicken and finally fold in the cooked pasta.
Pour into a greased casserole dish, top with additional shredded cheese and cover with foil.
Cook for 25 minutes.  Remove foil and cook for another 5-10 or until top if browned and bubbly.
Chinese Style Sesame Sauce
Category: side-dish
By reykjaviky

This is the SAUCE for Chinese restaurant style sesame chicken and broccoli. This sauce can be poured over fried chicken, or used as a dipping sauce for fried chicken. I emphasize not using too much vinegar because it turns into a sweet-n-sour type sauce. But you do need a 'touch' of vinegar.

Ingredients:
1 cup white sugar
¼ cup cornstarch
1 cup chicken broth
½ cup water
⅛ cup white vinegar
2 tablespoons dark soy sauce
2 tablespoons sesame oil
1 teaspoon chile paste
1 clove garlic, minced

Directions:
In a saucepan, mix together sugar and cornstarch. Stir in chicken broth, water, vinegar, soy sauce, sesame oil, chile paste, and garlic. Bring to a boil over medium heat, stirring constantly. Reduce heat, and simmer 5 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 292.5
Fat: 7 g
Saturated fat: 1.1 g
Carbohydrates: 58.9 g
Sugars: 50.3 g
Dietary fiber: 0.2 g
Protein: 0.6 g
Sodium: 462.6 mg
Wagon Wheels and Wieners


Ingredients:
margarine, flour, milk, American cheese, white pepper

Directions:
Cook wagon wheels to desired doneness as directed on package.  Drain; rinse with hot water.
In medium saucepan, melt margarine.  Stir in flour until smooth.  Gradually add milk and wieners; cook over medium heat, stirring constantly until mixture boils and thickens.
Add cheese; continue cooking until cheese is melted, stirring constantly.
Add cooked wagon wheels and pepper.  Heat thoroughly.
Potato Skin Poppers


Ingredients:
hash browns, cheddar cheese, sour cream, bacon, green onion, flour tortillas, butter

Directions:
Preheat oven to 350.
Cook potatoes according to package directions.
In a bowl, stir together cooked potatoes, cheese, 1-cup of soup cream, bacon, onions, salt and pepper.
Warm the tortillas, then spoon equal amounts of the mixture in the center of each.
Roll tortillas burrito-style, brush with melted butter and place seam down on a baking pan. Bake for 12-15 minutes, or until golden brown.
Let cool for 5 min., then cut diagnally into halves.
Serve with remaning sour cream.
Banana Tea Bread


Ingredients:
sugar, shortening, eggs, banana, flour, baking soda, baking powder, salt

Directions:
Cream sugar and shortening together., Add eggs then bananas., Add dry ingredients., Bake in a loaf pan for 1 hour at 350 degrees Fahrenheit.
Vegetable Lover's Chicken Soup


Ingredients:
extra virgin olive oil, zucchini, shallot, salt, fresh ground black pepper, crushed red pepper flakes, plum tomatoes, reduced-sodium chicken broth, dry white wine, orzo pasta, tiny pasta

Directions:
Heat oil in a large saucepan over medium-high heat.
Add chicken and cook, stirring occasionally, until browned, 3 to 4 minutes.
Transfer to a plate.
Add zucchini, shallot, Italian seasoning and salt, freshly ground black pepper, crushed red crushed red pepper flakes, and cook, stirring often, until the vegetables are slightly softened, 2 to 3 minutes.
Add tomatoes, broth, wine and orzo (or other tiny pasta]; increase heat to high and bring to a boil, stirring occasionally.
Reduce heat to a simmer and cook until the pasta is tender, about 8 minutes, or according to package directions.
Stir in spinach, the cooked chicken and any accumulated juices from the chicken; cook, stirring, until the chicken is heated through, about 2 minutes.
*Cover and refrigerate up to 3 days or freeze up to 3 months.
**Nutrition Information.
Per serving: 261 calories; 8 g fat (1 g sat, 5 g mono]; 72 mg cholesterol; 12 g carbohydrate; 31 g protein; 2 g fiber; 355 mg sodium; 483 mg potassium.
***1 Carbohydrate Serving.
****Exchanges: 2 vegetable, 3 1/2 very lean meat, 1/2 fat.
Green Eggs and Ham Breakfast Pizza


Ingredients:
milk, cheese, ham

Directions:
Unroll crescent rolls onto a lightly greased cookie sheet (or use Reynolds non stick foil].  Be sure to press the seams together well, and to roll up the edges about 1/2 an inch to form the crust.
Mix the eggs in a bowl with the milk and 3-4 drops of green food coloring.
Mix the ham in another bowl with 2-3 drops of food coloring.
Carefully pour the egg mixture onto the crescent roll dough.
Sprinkle on the ham evenly on top.
Then cover with cheese.
Bake at 350 for about 15 minutes, or until the crust is brown, and the cheese melts.
Be sure to seal the dough well, I did not the first time, and the egg seeped under the crescent crust.  It still tasted great though :].
Pickled Asparagus II
Category: side-dish
By JOHNNYDEEZ

Ok not quite dill pickles, but still good. These pickled asparagus spears are not spicy and have a flavor all their own.  I use them in Bloody Marys at my restaurant.

Ingredients:
1 bunch fresh asparagus spears
1 cup water
1 cup white wine vinegar
¼ cup brown sugar
4 cloves garlic, crushed
1  jalapeno pepper, seeded and julienned
4 sprigs fresh thyme
2 tablespoons Old Bay Seasoning TM
2  bay leaves
1 teaspoon salt
6  whole black peppercorns

Directions:
Trim the bottoms off of the asparagus, and pack loosely into a 1 quart jar. Combine the water, white wine vinegar, brown sugar, garlic, jalapeno, thyme sprigs, bay leaves, salt and whole peppercorns in a saucepan. Bring to a boil, and boil hard for 1 minute. Pour the hot liquid over the asparagus in the jar, filling to cover the tips of the asparagus. Cover, and cool to room temperature. Store in the refrigerator for 24 hours to blend flavors before serving.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 1 quart

Calories: 36.9
Fat: 0.2 g
Carbohydrates: 8.5 g
Sugars: 6.3 g
Dietary fiber: 1.5 g
Protein: 1.3 g
Sodium: 564.9 mg
Zen Phizz


Ingredients:
character(0]

Directions:
Fill a tall narrow glass with ice.
Pour ingredients into an iced shaker, shake vigorously, strain into glass and top with sparkling wine.
Yellow Pound Cake
Category: desserts
By Carol

Pound cakes do not need icing, and always taste great either way.

Ingredients:
2 ⅔ cups white sugar
2 cups butter
8  eggs
8 tablespoons milk
1 teaspoon vanilla extract
3 ½ cups cake flour

Directions:
Separate the eggs.  Beat the whites to stiff peaks, and reserve the yolks. In a large bowl, cream sugar and butter or margarine.  Beat in egg yolks.  Stir in milk and vanilla.  Add flour, 1 cup at a time.  Fold in stiffly beaten egg whites.  Pour batter into well greased large tube pan. Bake for 90 minutes at 325 degrees F (165 degrees C).

Yields: 1 tube cake

Calories: 555.6
Fat: 29.6 g
Saturated fat: 17.7 g
Carbohydrates: 66.7 g
Sugars: 38.9 g
Dietary fiber: 0.6 g
Protein: 7.1 g
Cholesterol: 176.7 mg
Sodium: 231.1 mg
Home Fries


Ingredients:
"potatoes"

Directions:
Boil potatoes with jackets on until the fork goes in  fairly easily., Peel potatoes after they cool., Put small  amount of oil in skillet. Slice and fry until brown.
Mexicali Pork Chops


Ingredients:
boneless center cut pork chops, green chilies, oregano, garlic cloves, ground cumin, cider vinegar, canola oil

Directions:
In blender, combine chilies, oregano, garlic, cumin and vinegar. Puree until smooth.
Marinate chops in mixture for at least 4 hours (up to 24 hours] in refrigerator.
Heat oil in heavy skillet.
Remove chops from marinade (discard marinade] and cook 7-8 minutes on each side.
Tomatoes With Horseradish Sauce


Ingredients:
tomatoes, mayonnaise, half-and-half cream, fresh parsley

Directions:
Coat a large skillet with refrigerated butter flavored spray.
Heat skillet over medium heat.
Add tomato slices; cook for 2-3 minutes on each side or until edges begin to brown; Remove and place on serving platter.
In a bowl, whisk the mayonnaise, cream and horseradish; Spoon over tomatoes.
Sprinkle with parsley.
Curried Creole Chicken & Black Beans-A Winner!


Ingredients:
fryer chickens, red onions, leek, garlic cloves, coconut, curry, turmeric, ground allspice, sour cream, plain flour, butter, bouquet garni, black beans, fresh chili peppers, limes

Directions:
Sprinkle the chicken pieces with the curry powder and the turmeric. In a large skillet, add the knob of butter and start frying the onion, leek & garlic till golden.
Add the chicken pieces, brown them on all sides, add 1 tbsp of flour, stir then add half the chicken stock.
Mix well, add the bouquet garni, the coconut, the other tbsp of flour and the rest of the chicken stock.
Add the lime juice, the chilies and cover, simmering for 45 minutes over medium to low heat.
When it's almost cooked, add the black beans, whip the sour cream into it, salt & pepper. Serve with Creole rice.
Chocolate Lemonade


Ingredients:
"water"

Directions:
Mix lemonade concentrate with water according to the directions on the can., Stir in the chocolate., Serve over ice.
Gluten-Free Dip-Stick Cookies


Ingredients:
butter, brown sugar, brown sugar, vanilla extract, cinnamon, cocoa powder, white chocolate chips

Directions:
Cream butter an 1/8 cup sugar together.
Add egg white slowly, mixing well.
Add flour, vanilla and cinnamon, mixing very thourougly.
Taste the dough (yum!] - if it is not sweet enough, add the remaining sugar. Also, add cocoa powder if desired (make sure to add the remaining sugar if using cocoa powder].
Roll dough in a long, flat shape that is about 3 inches wide and 24 inches long.
Cut the dough into 24 equal strips.
Place on greased baking sheets and bake in a preheated 400* oven for about 5 minutes or until edges are golden brown.
Cool on wire racks.
Melt chocolate chips and dip each cookie halfway.
Enjoy!
Pan-Fried Calamari Rings


Ingredients:
squid rings, flour, cayenne pepper, kosher salt, eggs, panko breadcrumbs

Directions:
Mix together flour, cayenne and salt in a medium-sized bowl.
Feel free to add other ingredients to the flour mix if you want--any herbs or zests (like lemon] would be great.
Put 3 eggs in a bowl (cracked, of course!] and beat lightly.
Place panko on a plate.
Start heating oil to med-high heat in medium-large pan on stovetop.
Dip a few thawed calamari rings into the flour.
Toss till coated.
Dip flour-coated rings into the egg mixture.
Toss flour- and egg-coated rings with Panko.
(An easy way to do this is to have the panko in a plastic ziploc bag--and toss.] Shake off excess panko and put in preheated oil on stovetop.
Don't crowd the pan!
Allowing enough space between rings will ensure that they all cook evenly.
Pan fry till panko is golden and calamari is tender.
Don't overcook---overcooked calamari tastes like rubber!
Serve with dipping sauces of your choice; I like Mean's Aioli (#54833].
Enjoy.
And then go for a run or take a nap.
(This makes 4 servings for an appetizer, if you are looking for a substantial appy, or maybe 2-3 servings for a full meal. This is a FILLING dish].
Homemade Taco Seasoning Mix
Category: world-cuisine
By KATHYESG

Much lower salt than pre-made. Salt can be omitted. Great with half ground buffalo and half ground turkey breast or whatever you prefer. Buy bulk spices and you can make 5-plus batches for under $1.00!! Increasing black pepper and adding optional ingredients will increase heat. Using mild or regular chili powder and omitting optional ingredients will reduce heat. To keep salt content low make sure chili powder does not contain salt.

Ingredients:
2 teaspoons hot chili powder
1 ½ teaspoons paprika
1 teaspoon onion powder
½ teaspoon sea salt
½ teaspoon garlic powder
½ teaspoon ground cumin
½ teaspoon oregano
¼ teaspoon freshly ground black pepper, or to taste
1 pinch cayenne pepper, or to taste  (Optional)
1 pinch red pepper flakes, or to taste  (Optional)

Directions:
Mix chili powder, paprika, onion powder, sea salt, garlic powder, cumin, oregano, black pepper, cayenne pepper, and red pepper flakes in a bowl.

Prep time: 5 mins
Total time: 5 mins
Yields: 2 tablespoons

Calories: 12.4
Fat: 0.5 g
Saturated fat: 0.1 g
Carbohydrates: 2.4 g
Sugars: 0.5 g
Dietary fiber: 1.1 g
Protein: 0.5 g
Sodium: 234.7 mg
Garlic Olives


Ingredients:
olive oil, garlic, oregano, pitted ripe olives

Directions:
In a small bowl, stir together oil, garlic and oregano., Add olives and toss to coat., Cover and chill at least 4 hours or as long as two weeks.
Tartar Sauce


Ingredients:
Miracle Whip, lemon juice, onion, celery

Directions:
"Mix in blender."
Blueberry Cheesecake Dessert


Ingredients:
graham cracker squares, sugar, butter, eggs, vanilla, cream cheese, sugar, blueberries, sugar, water, cornstarch, lemon juice

Directions:
Preheat oven to 375 degrees.
Mix graham crackers, 1/2 C sugar and melted butter in a 9x13 pan.
Beat eggs, vanilla, cream cheese and 1/2 C sugar until creamy.
Pour onto crust and bake for 15 minutes.
Cool.
Heat blueberries, 1/3 C sugar, water, cornstarch and lemon juice in a small sauce pan until thick (will coat the back of spoon].
Pour over cheesecake mixture and chill.
Fusilli With Mushrooms and Chard


Ingredients:
olive oil, shallots, swiss chard, shiitake mushrooms, salt, fresh ground pepper, fresh parsley, parmesan cheese

Directions:
Cook fusilli per package directions.
Meanwhile, in large nonstick skillet, heat oil over medium heat, add shallots, and cook, tossing or stirring, until tender and golden brown, about 5 minutes.
Add chard stems and cook, stirring often, until softened, about 4 to 5 minutes.
Add mushrooms and season with salt and pepper. Cook 2 to 3 minutes.
Stir in parsley and chard leaves and cook 1 minute longer or until liquid has mostly evaporated and leaves are wilted.
Drain pasta, reserving 1/3 cup of cooking water. Return pasta and the reserved water to pot. Add chard and mushroom mix and cheese. Combine well and serve immediately.
No-Bake Nutella® Oatmeal Cookies
Category: desserts
By TSHart

No-bake drop cookies made with oatmeal, cocoa, and Nutella®. The most important step is keeping the rolling boil for at least one full minute.

Ingredients:
2 cups white sugar
½ cup butter
½ cup milk
4 tablespoons cocoa powder
½ cup chocolate-hazelnut spread (such as Nutella®)
2 teaspoons vanilla extract
3 cups quick-cooking oats

Directions:
Combine sugar, butter, milk, and cocoa in a saucepan over medium heat until they are a smooth liquid. Bring to a rolling boil; continue to boil for at least 1 minute. Remove from heat and stir in chocolate-hazelnut spread and vanilla extract until dissolved. Return the pot to the still-warm burner, or the lowest setting on gas stove, and add oats. Mix well. Leave the pot on the warm burner while you drop cookies by heaping spoonfuls onto wax paper. Let set and serve.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 24 cookies

Calories: 169.1
Fat: 6.2 g
Saturated fat: 2.8 g
Carbohydrates: 27.5 g
Sugars: 19.9 g
Dietary fiber: 1.3 g
Protein: 2.1 g
Cholesterol: 10.6 mg
Sodium: 35.2 mg
Methodist Spaghetti Sauce


Ingredients:
onion, bell pepper, diced tomatoes, tomato sauce, Worcestershire sauce, oregano, sugar, garlic powder, salt, pepper, water, tomato juice

Directions:
Brown ground meat with onion and pepper, drain fat.
Add all the rest of the ingredients. You can always double this, or just add a extra tomato soup and tomato sauce.
I like to cook very low for about 2 or 3 hours. Do not boil, just simmer.
Serve over spaghetti.
After we eat it once I mix the sauce with the left over spaghetti and it's better the next day.
Balsamic Black Bean and Corn Salsa


Ingredients:
black beans, white corn, diced tomatoes, sweet onion, red bell pepper, fresh cilantro, lime juice

Directions:
"mix well, chill and enjoy."
Pork Medallions With Chanterelles


Ingredients:
shallots, mushroom, cognac, horseradish, parsley

Directions:
To clarify butter, heat until almost boiling.
Remove from heat and allow to cool slightly; skim top.
Heat clarified butter over med. heat.
Add pork and saute until done, which takes about 8 mins.on each side.
Remove medallions and add shallots.
Cook until done.
Add remaining ingredients and adjust seasoning.
Heat thoroughly and return pork to pan.
Heat and serve.
Apple Walnut Cake


Ingredients:
granny smith apples, unsalted butter, sugar, sugar, eggs, vanilla, salt, baking powder, flour, walnuts

Directions:
Preheat oven to 375°F.
Grease and flour 9 inch cake pan.
In a large bowl, beat butter until fluffy. Add sugar, then eggs and vanilla, beating after each addition.
In another bowl, sift together salt, baking powder, and flour. Stir into butter mixture. Spread batter evenly in cake pan.
Peel, core and thinly slice apples. Press slices into batter and top with walnuts and 2 tablespoons sugar.
Bake 40-45 minutes, or until golden brown. Cool 10 minutes.
Easiest Ever Cinnamon Rolls


Ingredients:
warm water, sugar, instant vanilla pudding, milk, eggs, flour, salt, cinnamon, brown sugar, cream cheese, butter, vanilla, powdered sugar, milk

Directions:
Combine water, yeast& sugar to proof., In seperate bowl, mix pudding,milk, oil and eggs., Add to yeast with flour and salt to form a ball., Let rise 1 hour., Roll into rectangle, sprinkle brown sugar and cinnamon over,@ roll., Cut into 1" slices., Bake 350 for 15-20 minutes., Top with Frosting and enjoy!
Beef Stew V
Category: soups-stews-and-chili
By Kathy

A charming beef stew flavored with red wine and vegetables. This recipe makes lots of stew, so invite some friends over.

Ingredients:
3 pounds beef stew meat, cut into 1 inch cubes
2 teaspoons salt, divided
1 teaspoon ground black pepper, divided
¼ cup all-purpose flour
¼ cup butter
1 tablespoon vegetable oil
1  onion, chopped
1 (8 ounce) can whole peeled tomatoes
3 cups water
2 cubes beef bouillon
2 cloves garlic, minced
2 tablespoons chopped parsley
⅛ teaspoon dried thyme
1 cup red wine
6  carrots, chopped
6 stalks celery, chopped
6  potatoes, cubed
2 cups pearl onions

Directions:
Season the stew meat with some of the salt and pepper  and coat with flour. In a large skillet over medium-high heat, Sautee the beef and onions in the butter and oil until browned on the outside. Transfer the beef and onions to a stockpot and stir in the tomatoes, water and bouillon cubes. Season with garlic, parsley, thyme and remaining salt and pepper. Stir in the red wine. Cover soup and simmer for 1 1/2 hours before adding carrots, celery potatoes and pearl onions. Continue to simmer until potatoes are tender, about 1 hour.

Prep time: 50 mins
Cook time: 2 hrs 30 mins
Total time: 3 hrs 20 mins
Yields: 16 servings

Calories: 285.1
Fat: 12.4 g
Saturated fat: 5.3 g
Carbohydrates: 23.2 g
Sugars: 3.5 g
Dietary fiber: 3 g
Protein: 17.3 g
Cholesterol: 53.4 mg
Sodium: 561 mg
Roasted Garlic Ice Cream


Ingredients:
roasted garlic, sugar, salt, milk, vanilla

Directions:
Squeeze the garlic cloves into a blender, add remaining ingredients. Cook in a saucepan lightly.
Strain into a vessel and chill.
Freeze in an ice cream machine.
Pasta Pan-Fried With Butternut Squash, Fried Sage, and Pine Nuts


Ingredients:
sweet onion, garlic cloves, olive oil, fresh sage leaf, farfalle pasta, pine nuts, parmesan cheese

Directions:
Heat the oven to 375°.
Cut the butternut squash in half and scoop out the strings and seeds the middle cavity.
Flip the squash halves upside down and peel them.
Cut the squash into 1-inch cubes.
Toss with the onion, garlic, a drizzle of olive oil and salt and pepper.
Mince about half of the fresh sage leaves and also toss with the squash.
Spread the squash mixture in a thin layer on a large baking sheet and roast for about 40 minutes or until the squash is soft.
Heat salted pasta water to boiling and cook the farfalle until al dente.
Drain and set aside.
As the squash finishes roasting, heat about two tablespoons of olive oil in a large high-sided sauté pan.
The oil is ready when it pops and sputters. (Don't let it start smoking.]
Drop in the rest of the sage leaves and fry for about a minute, or until they begin to just shrivel up.
Remove with a slotted spoon and salt lightly.
Crush with the back of a spoon.
Add half the pasta to the pan, along with half the roasted squash mixture. Crumble in half the sage.
Cook, stirring frequently, for five minutes or until the pasta is heated through and getting crispy on some of the edges.
Add the pine nuts and cook for another minute.
Stir in half the cheese and serve.
(Repeat the last step with the rest of the ingredients. The originator of the recipe also wrote--We split it into two because none of our pans are big enough to accommodate the entire recipe. It's very important that you not crowd the pan too much - you want the pasta to really pan-fry, not just steam up.].
Candy Cookies


Ingredients:
sugar, brown sugar, butter, vegetable shortening, vanilla, egg, flour, whole wheat flour, baking soda, salt

Directions:
Preheat oven to 375°F.
Spray cookie sheets with nonstick cooking spray.
Cream sugars, butter, and shortening together.
Add in vanilla and egg; beat well.
Sprinkle baking soda and salt over mixture, and add in flours; mix well.
Stir in M&Ms.
Measure dough by the teaspoon onto the cookie sheets.  These do not spread very much, so you can put them fairly close together.
Bake for about 8 minutes, or until they just start to brown.
Remove from oven; allow them to cool on the baking sheet for a minute before removing them to cook completely on wire racks.
Everything Dressing


Ingredients:
flax seed oil, red wine vinegar, apple cider vinegar, soy sauce, nutritional yeast, garlic clove, tahini

Directions:
Combine the ingredients and either or both or neither options in a tightly-sealable jar. Shake well before serving, and refrigerate.
Use up within a few days.
Apple-Orange Glazed Chicken for Two


Ingredients:
butter, salt, pepper, red wine vinegar, boneless skinless chicken breast halves, cornstarch, ground mustard, apple butter, soy sauce

Directions:
Salt and pepper chicken breasts.
Melt butter in an 8-inch skillet or 3-qt. saucepan over medium heat.  Cook chicken in butter about 5 minutes, then add red wine vinegar (vinegar will smell awful when reducing, but taste great in the end].  Cook another 10 minutes, turning once, or until juice of chicken is no longer pink when center of thickest piece is cut.
While chicken is cooking, mix cornstarch and mustard in a small bowl.  Stir in remaining ingredients.
Place chicken on serving plate; cover to keep warm.
To make the glaze, pour orange mixture into skillet.  Heat to boiling over medium heat, stirring constantly.  Boil about 1 minute, stirring constantly, until glaze is thickened.  Pour over chicken.
Mussels in Curry Cream Sauce
Category: side-dish
By Kerry

Mussels steamed in a curry cream sauce, an easy and delicious recipe, you'll love it!

Ingredients:
½ cup minced shallots
2 tablespoons minced garlic
1 ½ cups dry white wine
1 cup heavy cream
1 teaspoon curry powder
32  mussels - cleaned and debearded
¼ cup butter
¼ cup minced parsley
¼ cup chopped green onions

Directions:
In a large saucepan, cook shallots and garlic in simmering wine until translucent. Stir in cream and curry powder. When sauce is heated through, add mussels. Cover, and steam mussels for a few minutes, until their shells open wide. With a slotted spoon, transfer steamed mussels to a bowl, leaving the sauce in the pan. Discard any unopened mussels. Whisk butter into the cream sauce.  Turn heat off, and stir in parsley and green onions. Serve immediately.

Prep time: 40 mins
Cook time: 15 mins
Total time: 55 mins
Yields: 4 servings

Calories: 445.5
Fat: 35.5 g
Saturated fat: 22 g
Carbohydrates: 10.7 g
Sugars: 2.2 g
Dietary fiber: 0.7 g
Protein: 6.4 g
Cholesterol: 127.6 mg
Sodium: 172.3 mg