Moules Marinière (Mussels with Garlic and Parsley)
Basic Information
- Servings: 2
- Ready in: 25 minutes
- Preparation time: 10 minutes
- Cooking time: 15 minutes
- Rating: 73.45
- Health score: 32.00
- Weight Watcher points: 16.00
Summary
If you want to add more gluten free, primal, and pescatarian recipes to your recipe box, Moules Marinière (Mussels with Garlic and Parsley) might be a recipe you should try. One portion of this dish contains around 29g of protein, 26g of fat, and a total of 519 calories. This recipe serves 2 and costs $4.11 per serving. It works best as a hor d'oeuvre, and is done in roughly 25 minutes. Head to the store and pick up lemon zest, pepper, crème fraîche, and a few other things to make it today. It is brought to you by spoonacular user maplewoodroad. Try Moules-Marinière aux Fines Herbes (Mussels with Fine Herbs), Moules Mariniere, and Moules À La Marinière for similar recipes.
Ingredients
mussels2 lbs
butter3 Tbsp
leek3 Tbsp
shallot2 Tbsp
garlic1 Tbsp
bay leaves2
kosher salt0.25 tsp
pepper0.5 tsp
wine1 c
crème fraîche3 Tbsp
lemon juice1 Tbsp
lemon zest1 tsp
parsley leaves4 Tbsp
Instructions
Step 1
In a large saucepan with a lid, over medium heat, melt half the butter
Step 2
Add shallots, leek, garlic, and bay leaves
Step 3
Stir occasionally until vegetables are soft but not brown (about 6 minutes)
Step 4
Season with salt and freshly cracked pepper
Step 5
Crank up heat to high and add white wine
Step 6
When the wine has reduced by about half, add mussels, give it a good stir, and put the lid on
Step 7
Shake the whole pan with a lid on, several times per minute. After a few minutes, check if the mussels have opened. It will only take three to five minutes.
Step 8
As soon as they’re open, transfer to a warm bowl and cover with a lid or foil to keep mussels warm
Step 9
Remove pan from heat, add remaining butter and crème fraîche, and whisk until it has emulsified. Taste the sauce you just created and season to your liking.
Step 10
Put the mussels back into the pot
Step 11
Add lemon zest, lemon juice, and parsley, and stir
Step 12
Serve immediately on warm plates with toasted baguette. Don’t forget to spoon over all the remaining sauce in the pot!
Categories
Dish Types: antipasti, lunch, main course, starter, snack, appetizer, main dish, antipasto, hor d'oeuvre, dinner
Diets: gluten free, primal, pescatarian