mediterranean · antipasti

Classic French Mussels

Name: Classic French Mussels
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: mediterranean
Ingredients: 1/2 cup dry white wine; 3 sprigs fresh parsley; 4 garlic cloves, finely chopped; Kosher salt; 1/2 cup low-fat buttermilk; 2 pounds mussels, cleaned; 1 Tbs olive oil; 2 shallots, finely chopped; 4 tablespoons unsalted light butter, cut into pieces

“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 pescatarian recipe has 501 calories, 32g of protein, and 28g of fat per serving. From preparation to the plate, this recipe takes about 45 minutes. 2 people have made this recipe and would make it again. It is brought to you by Foodista. It is a reasonably priced recipe for fans of Mediterranean food. If you have buttermilk, parsley, butter, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 72%. This score is solid. Similar recipes include Classic French Mussels, French Country Mussels, and French Steamed Mussels.”

total: 45 min
effort: Easy
serves: 2
ratings: New

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Ingredients

Serves 2

Wine½ cup
Parsley3 sprig
Garlic clovesfinely chopped4
Kosher salt2 servings
Buttermilk½ cup
Musselscleaned2 lb
Olive oil1 tbsp
Shallotsfinely chopped2
Buttercut into pieces4 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 45 min

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.
2
Heat the olive oil in a large pot over medium-high heat.
3
Add the shallots and garlic and cook until soft, about 5 minutes.

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