Moules Marinière (Mussels with Garlic and Parsley)

Name: Moules Marinière (Mussels with Garlic and Parsley)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Ingredients: 2 lbs mussels; 3 Tbsp butter; 3 Tbsp leek; 2 Tbsp shallot; 1 Tbsp garlic; 2 bay leaves; 0.25 tsp kosher salt; 0.5 tsp pepper; 1 c wine; 3 Tbsp crème fraîche; 1 Tbsp lemon juice; 1 tsp lemon zest; 4 Tbsp parsley leaves

Ready in : 25 mins

Preparation time : 10 mins

Cooking time: 15 mins

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.

Diets

GLUTEN FREE

PRIMAL

PESCATARIAN

Ingredients

mussels

2 lbs

butter

3 Tbsp

leek

3 Tbsp

shallot

2 Tbsp

garlic

1 Tbsp

bay leaves

2

kosher salt

0.25 tsp

pepper

0.5 tsp

wine

1 c

crème fraîche

3 Tbsp

lemon juice

1 Tbsp

lemon zest

1 tsp

parsley leaves

4 Tbsp

Cooking in Steps

1
In a large saucepan with a lid, over medium heat, melt half the butter

butter

sauce pan
2
Add shallots, leek, garlic, and bay leaves

bay leaves

shallot

garlic

leek
3
Stir occasionally until vegetables are soft but not brown (about 6 minutes)

vegetable
4
Season with salt and freshly cracked pepper

cracked pepper

salt
5
Crank up heat to high and add white wine

white wine
6
When the wine has reduced by about half, add mussels, give it a good stir, and put the lid on

mussels

wine
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.

mussels

frying pan
8
As soon as they’re open, transfer to a warm bowl and cover with a lid or foil to keep mussels warm

mussels

bowl

aluminum foil
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.

creme fraiche

butter

whisk

frying pan
10
Put the mussels back into the pot

mussels

pot
11
Add lemon zest, lemon juice, and parsley, and stir

lemon juice

lemon zest

parsley
12
Serve immediately on warm plates with toasted baguette. Don’t forget to spoon over all the remaining sauce in the pot!

baguette

pot