The Best Moules Marinières (Sailor-Style Mussels) Recipe

• porcje: 4 servings
• całkowity czas: 20 minutes

Składniki

2 tablespoons unsalted butter

1 small leek, white and light green parts only, thinly sliced

1 small shallot, thinly sliced

4 medium cloves garlic, thinly sliced

2 bay leaves

Kosher salt and freshly ground black pepper

1 cup hard dry cider or white wine

2 pounds mussels (see note)

2 to 3 tablespoons homemade mayonnaise (see note), crème fraîche, or heavy cream (optional)

1 tablespoon juice and 1 teaspoon grated zest from 1 lemon

3 tablespoons minced fresh parsley leaves

Additional homemade mayonnaise for serving (optional, see note)

1 loaf rustic sourdough bread, thickly sliced, drizzled with olive oil, and broiled until heavily toasted

Wskazówki

In a medium Dutch oven or large saucepan, melt 1 tablespoon butter over medium-low heat. Add leeks, shallot, garlic, and bay leaves. Season lightly with salt and heavily with black pepper and cook, stirring, until vegetables are very soft but not browned, about 10 minutes.

Increase heat to high and add cider or wine. Bring to a boil and let reduce by half, about 2 minutes. Add mussels, stir, cover, and cook, shaking pan constantly and peeking every 30 seconds to stir. As soon as all the mussels are open, transfer mussels to a bowl using tongs. Place pan lid over bowl to keep mussels warm.

Remove from heat and whisk in remaining butter along with mayonnaise or crème fraîche (if using). Return mussels to pot, add parsley, lemon juice, and lemon zest, stir to combine, then transfer to a warm serving bowl. Serve immediately with additional mayonnaise (if using) and broiled bread.

Wartości Odżywcze

• Wielkość Porcji: Serves 3 to 4
• Kalorie: 378 kcal
• Tłuszcz Całkowity: 17 g
• Tłuszcz Nasycony: 7 g
• Tłuszcz Nienasycony: 0 g
• Cholesterol: 42 mg
• Sód: 705 mg
• Węglowodany Całkowite: 45 g
• Błonnik Pokarmowy: 3 g
• Cukry Całkowite: 10 g
• Białko: 14 g