Moules Marinière (Mussels with Garlic and Parsley)

Ingredients

Check items off as you gather them. Confirm every packaged ingredient is labeled gluten-free.

• 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

Directions

1. In a large saucepan with a lid, over medium heat, melt half the butter
2. Add shallots, leek, garlic, and bay leaves
3. Stir occasionally until vegetables are soft but not brown (about 6 minutes)
4. Season with salt and freshly cracked pepper
5. Crank up heat to high and add white wine
6. When the wine has reduced by about half, add mussels, give it a good stir, and put the lid on
7. 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.
8. As soon as they’re open, transfer to a warm bowl and cover with a lid or foil to keep mussels warm
9. 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.
10. Put the mussels back into the pot
11. Add lemon zest, lemon juice, and parsley, and stir
12. Serve immediately on warm plates with toasted baguette. Don’t forget to spoon over all the remaining sauce in the pot!

Nutrition