Classic French Mussels
You can never have too many hor d'oeuvre recipes, so give Classic French Mussels a try. This recipe serves 2 and costs $2.93 per serving. Watching your figure? This gluten free, primal, and…
- Prep
- 16 min
- Cook
- 29 min
- Total
- 45 min
- Servings
- 2
- Difficulty
- Easy
Ingredients
Quantities scale automatically with servings. Tap an ingredient to check it off as you go.
Cooking instructions
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.
Step 2
Heat the olive oil in a large pot over medium-high heat.
Step 3
Add the shallots and garlic and cook until soft, about 5 minutes.
Step 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.
Foodista.com – The Cooking Encyclopedia Everyone Can Edit · CC BY 3.0 · Original source
Read it through first
Skim all 4 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Supplied by Spoonacular's nutrition database.
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