Photography by Michael Alberstat
Food Styling by Sue Henderson
Prop Styling by Jane Hardin
First published in Wish February 2005
Winter | Boiling | Shellfish | Dinner | All categories...
food
Moules à la Marinière
An inexpensive yet satisfying meal. It’s all in the broth.
Ingredients (Serves 2)
| 1/4 cup | unsalted butter |
| 4 | sprigs fresh thyme |
| 5 | shallots |
| 4 | garlic cloves |
| 2 | celery stalks |
| 2 | leeks |
| 1 cup | white wine |
| 2 tsp | cracked black pepper |
| 1 tsp | kosher salt |
| 1/4 cup | crème fraîche |
| 2 lb | P.E.I. mussels |
| 1/4 cup | cup chopped fresh parsley |
| 1 | loaf crusty French bread |
Instructions
- Melt unsalted butter in a large pot with thyme.
- Thinly slice shallots, garlic cloves, celery stalks, leeks and add to pot. Sauté until softened but not browned, about 15 minutes.
- Add white wine, cracked black pepper, kosher salt and crème fraîche. Increase heat to high and bring to a boil.
- Add mussels and gently stir. Cover with a tightly fitting lid and cook for approximately 3-5 minutes, or until mussels have popped open.
- Turn heat off and discard any unopened mussels, add parsley and gently stir.
- Serve in large bowls with crusty French bread. Or, serve with a batch of our soda bread.
Nutritional information
Nutrients per serving: 173 calories, 4.85 g protein, 8.95 g fat, 6.45 g carbohydrates, 2.4 g fibre. Excellent source of vitamin B12 and iron.
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