Mussels Marinière

Name: Mussels Marinière
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Ingredients: 1kg Mussels; 3/4 cup (200g) White Wine; 2, diced fine (80g) Shallots; 2 cloves (12g) Garlic; 1/3 cup (80g) Cream; a large handful (20g) Parsley; to serve (150g) Bread

Recipes · Dinner · Recipe, Typed Supps

Ten minutes, one pot, and about 40g of protein a serving for the price of a sandwich.

Allergens and patterns

Contains gluten, milk, molluscs, sulphites. Fits: Pescatarian.

Ingredients

1kg Mussels — Extraordinarily high in iron, selenium and B12 for what they cost. Discard any that stay open when tapped before cooking, and any that stay shut after.
3/4 cup (200g) White Wine — The steaming liquid, which the mussels then season themselves as they open.
2, diced fine (80g) Shallots — Milder and sweeter than onion, which suits a broth this delicate.
2 cloves (12g) Garlic — Softened, not browned. This is a pale dish and browned garlic looks and tastes wrong in it.
1/3 cup (80g) Cream — A splash at the end. Optional, and the version without it is arguably better.
a large handful (20g) Parsley — Thrown in at the last second with the lid off. It should be bright green in the bowl.
to serve (150g) Bread — For the broth, which is the best part and would otherwise be left in the bowl.

Nutrition per serving

Calories: 956 kcal
Protein: 90.5g
Carbohydrate: 65.5g
of which sugars: 6.3g
Fat: 28.2g
of which saturated: 11.7g
Fibre: 4.3g
Sodium: 2247.2mg

Method

Scrub the mussels and pull off the beards. Throw away any that are cracked or stay open.
Soften the shallots and garlic in butter, then pour in the wine and bring to a hard boil.
Tip the mussels in, cover, and shake the pan. They are done in 4–5 minutes, when they have opened.
Stir in the cream and parsley and serve with bread.