WINE-POACHED MUSSELS

2 DOZEN MUSSELS

1/2 CUP CHABLIS OR OTHER DRY WHITE WINE

1/4 CUP SLICED GREEN ONIONS

2 TABLESPOONS CHOPPED FRESH PARSLEY

2 TABLESPOONS SHREDDED CARROT

2 TEASPOONS LEMON JUICE

1/8 TEASPOON PEPPER

1/4 CUP CANNED LOW-SODIUM CHICKEN BROTH, UNDILUTED

1/8 TEASPOON BUTTER FLAVORING

Remove beards on mussels, and scrub shells thoroughly. Discard any open or cracked mussels or heavy ones (they're filled with sand).

Bring to boil in a Dutch oven. Add mussels; cover and simmer 8 to 10 minutes or until shells open, shaking pan several times. Transfer mussels to a bowl using a slotted spoon, reserving cooking liquid in pan. Let mussels cool slightly. Remove and discard halves of shells which mussells are not attatched. Loosen mussles ramaining in shells, and arrange shells, open sides up, on individual serving plates.

Strain reserved cooking liquid into a small skillet; add green onions and heat until liquid is reduced to about 1/2 cup. Stir in chicken broth and butter flavoring; cook just until thoroughly heated. Spoon sauce evenly over mussels, and serve immediately.

Nutritional Information: Approx , Protein 20.9g, Carbs 8.8g