Mussels (Traditional French Style)
I love Mussels. You can make Mussels many different ways but I always come back to the Classic French Style. I've also included a couple of options to help make it a touch healthier.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Appetizer, Main Course
Cuisine: French, Seafood
Keyword: classic mussels, french mussels, moules, mussels, seafood, shellfish, steamed mussels
Servings: 2 servings
Calories: 858kcal
Author: Fucci
SO WHAT YOU'RE GONNA NEED IS:
Rinse and Debeard the Mussels by pulling beard (Byssus) out with your fingers or a Paring Knife. (Note: Discard and Mussels that are cracked or that do not close up when squeezed.)
Mince Shallot. Slice Garlic very thin (1/8 inch or less). Mince Parsley.
In a Dutch Oven over medium heat, add Olive Oil, Shallots, Garlic, Thyme, Salt and Pepper. Cook until Shallots and Garlic start to soften.
Add White Wine. Stir and bring to a boil.
Once White Wine starts to boil, add Mussels. Cook for about 3 minutes or until they open. (Note: if any Mussels fail to open, discard them.) Remove Mussels.
To the remaining sauce, add Heavy Cream and let cook for about 30 seconds. Add Butter and let melt (Note: for lower fat recipe, you can reduce or eliminate the Heavy Cream and/or Butter. Do not substitute Milk as it may curdle in the Wine.)
Pour Sauce over Mussels and serve with Crusty Bread.
Calories: 858kcal | Carbohydrates: 20g | Protein: 30g | Fat: 64g | Saturated Fat: 31g | Cholesterol: 206mg | Sodium: 896mg | Potassium: 953mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2425IU | Vitamin C: 32.5mg | Calcium: 133mg | Iron: 10.5mg