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Classic French Mussels

 
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe is suitable for a primal diet.primal
This recipe is suitable for a pescetarian diet.pescetarian
 
One serving costs about $2.88 One serving costs about $2.88

$2.88 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 gluten-free,primal,pescetarian,gluten free,primal,pescatarian lunch,main course,main dish,dinner Mediterranean,French,European
spoonacular Score:71%

Spoonacular Score: 71%

 

The recipe Classic French Mussels is ready in approximately 45 minutes and is definitely an awesome gluten free, primal, and pescatarian option for lovers of Mediterranean food. For $2.88 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. This hor d'oeuvre has 562 calories, 31g of protein, and 35g of fat per serving. 2 people have tried and liked this recipe. A mixture of wine, parsley, olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the low fat buttermilk you could follow this main course with the Nectarine-Buttermilk Pops as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 74%. This score is pretty good. Try Classic French Mussels, French Country Mussels, and Karen's Smooth French Milk Mussels for similar recipes.

Shellfish can be paired with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Waterbrook Reserve Chardonnay. It has 5 out of 5 stars and a bottle costs about 20 dollars.

Waterbrook Reserve Chardonnay

Beautiful and golden in color, this chardonnay has persistent ripe pear and lychee flavors that are complemented by a subtle, sweet toasty oak. Very balanced acid harmonizes the thick viscosity of this ripe and decadent wine.

» Get this wine on Amazon.com

Ingredients

Servings:
0.5 cups
0.5 cups dry white wine
dry white wine
0.03 sprigs
0.03 sprigs fresh parsley
fresh parsley
4
4  garlic cloves
garlic cloves
some
some kosher salt
kosher salt
0.5 cups
0.5 cups low fat buttermilk
low fat buttermilk
1.02 lb
1.02 lb mussels
mussels
1 Tbs
1 Tbs olive oil
olive oil
2
2  shallots
shallots
4 Tbsps
4 Tbsps light unsalted butter
light unsalted butter
0.5 cups dry white wine
0.5 cups
dry white wine
0.03 sprigs fresh parsley
0.03 sprigs
fresh parsley
4  garlic cloves
4
garlic cloves
some kosher salt
some
kosher salt
0.5 cups low fat buttermilk
0.5 cups
low fat buttermilk
1.02 lb mussels
1.02 lb
mussels
1 Tbs olive oil
1 Tbs
olive oil
2  shallots
2
shallots
4 Tbsps light unsalted butter
4 Tbsps
light unsalted butter

Equipment

bowl
bowl
pot
pot
bowl
bowl
pot
pot


Instructions

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

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.88
Ingredient
½ cups dry white wine
3 sprigs fresh parsley
4 garlic cloves
½ cups low fat buttermilk
2 pounds mussels
1 Tb olive oil
2 shallots
4 tablespoons light unsalted butter
Price
$1.63
$0.12
$0.27
$0.24
$2.57
$0.17
$0.28
$0.48
$5.75

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • If you are cooking with wine, be aware that the amount of alcohol that evaporates could be much less than you think. In fact, researchers found that anywhere between 4 and 49 percent of the alcohol in a dish might remain depending on the cooking method, length of cooking, etc. If you're concerned about the amount of alcohol you're consuming, keep an eye on how much wine is going into your dish!

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Kosher salt is a type of coarse-grained salt popular among chefs because it is easy to pick up with the fingertips and sticks well when coating meat. The name "kosher salt" comes from the word "koshering", the process of making food suitable for consumption according to Jewish law. You can easily substitute table salt or sea salt in recipes where the salt is being dissolved, but if you're using it to coat meat, you might wish you had the kosher salt.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Don't have any wine in the house? Red wine vinegar and white wine vinegar can be used to deglaze pans. Chicken/beef broth or grape juice can also be used in place of wine in a pinch, especially if a recipe only calls for a small amount.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
562 Calories
30g Protein
35g Total Fat
19g Carbs
27% Health Score
Limit These
Calories
562
28%

Fat
35g
55%

  Saturated Fat
16g
104%

Carbohydrates
19g
6%

  Sugar
5g
6%

Cholesterol
127mg
42%

Sodium
929mg
40%

Alcohol
6g
34%

Get Enough Of These
Protein
30g
62%

Vitamin B12
27µg
466%

Manganese
8mg
406%

Selenium
106µg
152%

Phosphorus
551mg
55%

Iron
9mg
55%

Vitamin B2
0.61mg
36%

Vitamin C
24mg
30%

Vitamin K
31µg
30%

Potassium
996mg
28%

Zinc
4mg
28%

Vitamin B1
0.42mg
28%

Folate
112µg
28%

Magnesium
99mg
25%

Vitamin A
1225IU
25%

Vitamin E
2mg
20%

Vitamin B3
3mg
20%

Vitamin B6
0.33mg
16%

Calcium
164mg
16%

Vitamin B5
1mg
15%

Copper
0.27mg
14%

Fiber
0.98g
4%

Vitamin D
0.42µg
3%

covered percent of daily need

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