This classic French recipe—mussels in wine, garlic, and herbs—translates as “in the fisherman’s style.” Offering an important source of vitamins and minerals, mussels are also sustainable and cheap.
- Yield: 4 Servings
- Cooking Time: 15 Minutes
- 3 tbsp butter
- 2 onions, finely chopped
- 8 lb (3.6 kg) mussels, prepared
- 2 garlic cloves, crushed
- 2 cups dry white wine
- 4 bay leaves
- 2 springs of thyme
- salt and freshly ground black pepper
- 4 tbsp chopped flat-leaf parsley
How to Make It
- Melt the butter in a large, heavy saucepan, add the onions, and fry gently until lightly browned. Add the mussels, garlic, wine, bay leaves, and thyme. Season to taste. Cover, bring to a boil, and cook for 5–6 minutes, or until the mussels have opened, shaking frequently.
- Remove the mussels with a slotted spoon, discarding any that remain closed. Transfer them to warmed bowls, cover, and keep warm.
- Strain the liquor into a pan and bring to a boil. Season to taste, add the parsley, pour over the mussels, and serve at once.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.