Classic French Mussels

November 20, 2024

45

medium

2

Prepare the Mussels:

  • Scrub the mussels with a stiff brush under cold running water.
  • Discard any mussels with broken shells or those that remain open when lightly tapped.
  • Soak the mussels in clean, cool water for at least 1 hour to allow them to expel sand and grit.
  • Remove the fibrous “beard” from each mussel by pulling it firmly toward the hinge of the shell.

Cook the Mussels:

  • Heat olive oil in a large pot over medium-high heat.
  • Add the shallots and garlic, cooking until soft and fragrant, about 5 minutes.
  • Stir in the mussels, white wine, buttermilk, butter, and parsley.
  • Season generously with kosher salt and stir well to coat the mussels in the mixture.

Steam the Mussels:

  • Cover the pot with a lid and cook for 10-15 minutes, shaking the pot occasionally, until the mussels open and are cooked through. Discard any mussels that do not open.

Serve:

  • Divide the mussels and their flavorful broth into bowls.
  • Serve immediately with crusty whole-grain bread to soak up the sauce.
Reviews

Ingredients:

Adjust Servings
0.5cup wine dry white
3sprigs parsley fresh
4 garlic cloves finely chopped
2servings kosher salt
0.5cup buttermilk low-fat
2pounds mussels cleaned
1Tbs olive oil
2 shallots finely chopped
4tablespoons butter light, unsalted, cut into pieces

Directions

1.
Prepare the Mussels
1. Scrub the mussels with a stiff brush under cold running water. | 2. Discard any mussels with broken shells or those that remain open when lightly tapped. | 3. Soak the mussels in clean, cool water for at least 1 hour to allow them to expel sand and grit. | 4. Remove the fibrous "beard" from each mussel by pulling it firmly toward the hinge of the shell.
Mark as complete
2.
Cook the Mussels
1. Heat olive oil in a large pot over medium-high heat. | 2. Add the shallots and garlic, cooking until soft and fragrant, about 5 minutes. | 3. Stir in the mussels, white wine, buttermilk, butter, and parsley. | 4. Season generously with kosher salt and stir well to coat the mussels in the mixture.
Mark as complete
3.
Steam the Mussels
Cover the pot with a lid and cook for 10-15 minutes, shaking the pot occasionally, until the mussels open and are cooked through. Discard any mussels that do not open.
Mark as complete
4.
Serve
1. Divide the mussels and their flavorful broth into bowls. | 2. Serve immediately with crusty whole-grain bread to soak up the sauce.
Mark as complete

Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

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