Moules Marinière Mussels with Garlic and Parsley

Moules Marinière (Mussels with Garlic and Parsley)

Moules Marinière (Mussels with Garlic and Parsley)

25 minutes

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Details
  • Serving Size:   2
  • Gluten-Free:   True
  • Weight Watchers:   16 Points
Cuisine
  • lunch
  • antipasti
  • main course
  • starter
  • snack
  • appetizer
  • main dish
  • antipasto
  • dinner
  • hor d'oeuvre
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Ingredients
  • 2 lbs fresh mussels, cleaned
  • 3 Tbsp unsalted butter
  • 3 Tbsp leek, sliced
  • 2 Tbsp shallot, sliced
  • 1 Tbsp garlic, sliced
  • 2 bay leaves
  • 1/4 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 c dry white wine
  • 3 Tbsp crème fraîche (or heavy cream)
  • 1 Tbsp lemon juice
  • 1 tsp lemon zest
  • 4 Tbsp fresh parsley leaves, minced
Instructions

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

Add shallots, leek, garlic, and bay leaves

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

Season with salt and freshly cracked pepper

Crank up heat to high and add white wine

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

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.

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

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.

Put the mussels back into the pot

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

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

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