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:

  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.
  2. 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.
  3. 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.
  4. 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:

Quickview
501 Calories
31g Protein
28g Total Fat
19g Carbs
45% Health Score
Limit These
Calories
501k
25%

Fat
28g
44%

  Saturated Fat
11g
75%

Carbohydrates
19g
6%

  Sugar
5g
6%

Cholesterol
96mg
32%

Sodium
962mg
42%

Alcohol
6g
34%

Get Enough Of These
Protein
31g
63%

Vitamin B12
27µg
465%

Manganese
8mg
406%

Selenium
106µg
152%

Iron
10mg
57%

Phosphorus
554mg
55%

Vitamin B2
0.62mg
36%

Vitamin C
24mg
30%

Vitamin K
30µg
30%

Potassium
1009mg
29%

Zinc
4mg
29%

Vitamin B1
0.42mg
28%

Folate
112µg
28%

Magnesium
100mg
25%

Vitamin A
1001IU
20%

Vitamin B3
3mg
20%

Vitamin E
2mg
19%

Calcium
170mg
17%

Vitamin B6
0.33mg
17%

Vitamin B5
1mg
15%

Copper
0.27mg
13%

Fiber
0.98g
4%

Vitamin D
0.28µg
2%

covered percent of daily need
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Food Trivia

Cadbury’s Cream Eggs first went on sale in 1971.

Food Joke

Fred! What did I say I'd do if I found you with your fingers in the butter again? That's funny, Mom. I can't remember either.

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