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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:72%

Spoonacular Score: 72%

 

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 works really well 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. You could try GEN5 Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 9 dollars per bottle.

GEN5 Chardonnay

A very friendly Chardonnay, with juicy tropical fruit flavors, a hint of creaminess, and a long, bright finish. For five generations our family has lived and worked our land in Lodi, California, always striving to leave the land in a better state for the next generation.

» Get this wine on Wine.com

Ingredients

Servings:
0.5 cup
0.5 cup dry white wine
dry white wine
3 sprigs
3 sprigs fresh parsley
fresh parsley
4
4  garlic cloves
garlic cloves
some
some kosher salt
kosher salt
0.5 cup
0.5 cup low fat buttermilk
low fat buttermilk
2 pounds
2 pounds 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 cup dry white wine
0.5 cup
dry white wine
3 sprigs fresh parsley
3 sprigs
fresh parsley
4  garlic cloves
4
garlic cloves
some kosher salt
some
kosher salt
0.5 cup low fat buttermilk
0.5 cup
low fat buttermilk
2 pounds mussels
2 pounds
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

  • If you don't have shallots, you can try substituting leek, onion, or green onion along with a clove of garlic. The flavor won't be the same, but it should do in a pinch.

  • 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.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • When buying wine for cooking, it is certainly not a bad idea to buy a wine you would enjoy drinking (some wine for the dish, some wine for the chef?) But if your favorite wines cost a small fortune, save them for drinking and purchase a cheaper?though still good quality!?wine for cooking. Just don't buy "cooking wine" with added salt, food coloring, etc.

  • get more cooking tips
Disclaimer

Nutritional Information

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