Classic French Mussels
You can never have too many hor d'oeuvre recipes, so give Classic French Mussels a try. Watching your figure? This gluten free, primal, and pescatarian recipe has 501 calories, 32g of protein, and 28g of fat per serving. For $2.93 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. This recipe serves 2. A mixture of wine, buttermilk, mussels, and a handful of other ingredients are all it takes to make this recipe so delicious. 2 people have tried and liked this recipe. It is brought to you by Foodista. It is a budget friendly recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a great spoonacular score of 84%. If you like this recipe, you might also like recipes such as Classic French Mussels, French Steamed Mussels, and French Country Mussels.
Servings: 2
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1/2 cup dry white wine
3 sprigs fresh parsley
4 garlic cloves, finely chopped
Kosher salt
1/2 cup low-fat buttermilk
2 pounds mussels, cleaned
1 Tbs olive oil
2 shallots, finely chopped
4 tablespoons unsalted light butter, cut into pieces
Equipment:
pot
bowl
Cooking instruction summary:
- Scrub mussels with a stiff brush, discard any that are open and stay that way even when you close the shell. Discard any with broken shells.
- Soak them in cool clean water for at least an hour. Mussels are alive and breathing and have taken in sand over time. This allows them to expel the sand.
- Mussels have a small fibrous "beard" that should be removed. Pull it out toward the hinge of the shell to keep from injuring the mussel.
- Heat the olive oil in a large pot over medium-high heat. Add the shallots and garlic and cook until soft, about 5 minutes. Add the mussels, wine, buttermilk, butter, and parsley and season well with the kosher salt. Give it a good stir, cover the pot, and cook until mussels open and are cooked through, 10 to 15 minutes. Divide the mussels and the juices between 2 bowls and serve with a crusty whole-grain bread to sop up that wonderful sauce.
Step by step:
1. Scrub mussels with a stiff brush, discard any that are open and stay that way even when you close the shell. Discard any with broken shells.Soak them in cool clean water for at least an hour. Mussels are alive and breathing and have taken in sand over time. This allows them to expel the sand.Mussels have a small fibrous "beard" that should be removed. Pull it out toward the hinge of the shell to keep from injuring the mussel.
2. Heat the olive oil in a large pot over medium-high heat.
3. Add the shallots and garlic and cook until soft, about 5 minutes.
4. Add the mussels, wine, buttermilk, butter, and parsley and season well with the kosher salt. Give it a good stir, cover the pot, and cook until mussels open and are cooked through, 10 to 15 minutes. Divide the mussels and the juices between 2 bowls and serve with a crusty whole-grain bread to sop up that wonderful sauce.
Nutrition Information:
covered percent of daily need
