- 2 pounds mussels in the shell

- 2 tablespoons margarine

- 1/4 cup chopped shallots or finely chopped onion

- 2 cloves garlic, minced

- 1 cup dry white wine

- 1 cup homemade chicken broth

or canned reduced-sodium chicken broth

- 1/2 teaspoon freshly ground pepper

- 2 tablespoons chopped fresh parsley,

preferably flat-leaf (Italian) parsley

In a large bowl, soak the mussels in cold salted water for 30 minutes; rinse and scrape off the beards (the hairy tuft protruding from one side of the shell). In a large, deep skillet or saute pan, melt the margarine. Saute the shallots and garlic until tender, about 5 minutes. Add the wine, broth, and pepper; bring to a boil. Simmer, uncovered, 5 minutes. Drain the mussels and add to the pan; cover and cook until the mussels are fully open, about 8 minutes, shaking the pan frequently. Discard any mussels that do not open. Divide the mussels and broth among 4 deep soup bowls; sprinkle with parsley.

Nutritional Information Per Serving (1/4 of recipe):

Calories: 180, Fat: 10 g, Cholesterol: 25 mg, Sodium: 379 mg, Carbohydrate: 5 g, Dietary Fiber: 0 g, Sugars: 4 g, Protein: 12 g   Diabetic Exchanges: 1 Vegetable, 2 Lean Meat, 1 Fat