• 2 lbs. small closed mussels, scrubbed clean and bearded
• 1/4 lb. garlic butter
• 1/2 lemon
• 2 Tbs. flat-leaf parsley, chopped, optional

Put the mussels, still wet from washing, in a large, heavy saucepan. Close lid and cook for 1 minute on medium heat, or until the shells open. Remove from heat and drain in a colander. Lift out each mussel and twist off the empty half of each shell. Place the other half on a baking dish. Push shells together. Place a small dab of garlic butter and a few drops of lemon juice on each mussel. Place under a preheated grill for 2 minutes until the butter bubbles. Top with parsley if desired and serve.

Per serving: calories 403, fat 28.1g, 63% calories from fat, cholesterol 126mg, protein 27.4g, carbohydrates 9.9g, fiber 0.4g, sugar 4.8g, sodium 653mg, diet points 10.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.1, Bread: 0.0, Lean meat: 3.6, Fat: 4.0, Sugar: 0.0, Very lean meat protein: 0.0

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