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Classic French Mussels

AuthorAnnabel
RatingDifficultyBeginner

Mussels are low in carbs and good for you! Try them with salads or other vegetable sides.

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Yields4 Servings
Prep Time15 minsCook Time5 minsTotal Time20 mins

 2 packages mussels2lb with shells
 2 shallots
 4 cloves garlic
 8 tbsp butteror coconut oil
 2 cups white wine
 4 tbsp fresh parsley
 4 bay leaves

What are we cooking today?
1

Mussels are delicious on their own or try as a starter with a tomato & mozzarella salad or with a side such as grilled root vegetables.

Remember to present another bowl for the discarded empty shells.

Getting started
2

Clean the fresh mussels under cold running water and remove any beards from the shell using a sharp knife.

Note: Remember to check whether the mussels are still alive, otherwise you run the risk of food poisoning!

Check over the mussels and discard any that are cracked. If you find some to be open, tap sharply on each of them with a spoon. If they don't close, discard them as they may be dead.

3

Peel and finely chop the onion and garlic and place them in a non-stick pan together with a bay leaf.

4

Pour over with white wine and bring to a boil on medium heat.

5

Add the mussels and cover with a lid. Shake the pan a couple of times and steam for about 4-5 minutes.

6

Meanwhile, place the butter in a small pot and let it melt on low heat. Remove the pot from the heat and set aside. Add freshly chopped parsley.

7

Discard any mussels that remained closed. Place the mussels on a plate adding the cooking juices and pour over with melted butter and herbs.

Annabelle's tip
8

Of course, mussels with a crusty fresh bread is delicious to soak up the juices, but obviously throws the carb count out the window.

Ingredients

 2 packages mussels2lb with shells
 2 shallots
 4 cloves garlic
 8 tbsp butteror coconut oil
 2 cups white wine
 4 tbsp fresh parsley
 4 bay leaves

Directions

What are we cooking today?
1

Mussels are delicious on their own or try as a starter with a tomato & mozzarella salad or with a side such as grilled root vegetables.

Remember to present another bowl for the discarded empty shells.

Getting started
2

Clean the fresh mussels under cold running water and remove any beards from the shell using a sharp knife.

Note: Remember to check whether the mussels are still alive, otherwise you run the risk of food poisoning!

Check over the mussels and discard any that are cracked. If you find some to be open, tap sharply on each of them with a spoon. If they don't close, discard them as they may be dead.

3

Peel and finely chop the onion and garlic and place them in a non-stick pan together with a bay leaf.

4

Pour over with white wine and bring to a boil on medium heat.

5

Add the mussels and cover with a lid. Shake the pan a couple of times and steam for about 4-5 minutes.

6

Meanwhile, place the butter in a small pot and let it melt on low heat. Remove the pot from the heat and set aside. Add freshly chopped parsley.

7

Discard any mussels that remained closed. Place the mussels on a plate adding the cooking juices and pour over with melted butter and herbs.

Annabelle's tip
8

Of course, mussels with a crusty fresh bread is delicious to soak up the juices, but obviously throws the carb count out the window.

Classic French Mussels
AuthorAnnabelCategory, , , , , DifficultyBeginner
Rating
Yields4 Servings
Prep Time15 minsCook Time5 minsTotal Time20 mins

Ingredients

 2 packages mussels2lb with shells
 2 shallots
 4 cloves garlic
 8 tbsp butteror coconut oil
 2 cups white wine
 4 tbsp fresh parsley
 4 bay leaves

Directions

What are we cooking today?
1

Mussels are delicious on their own or try as a starter with a tomato & mozzarella salad or with a side such as grilled root vegetables.

Remember to present another bowl for the discarded empty shells.

Getting started
2

Clean the fresh mussels under cold running water and remove any beards from the shell using a sharp knife.

Note: Remember to check whether the mussels are still alive, otherwise you run the risk of food poisoning!

Check over the mussels and discard any that are cracked. If you find some to be open, tap sharply on each of them with a spoon. If they don't close, discard them as they may be dead.

3

Peel and finely chop the onion and garlic and place them in a non-stick pan together with a bay leaf.

4

Pour over with white wine and bring to a boil on medium heat.

5

Add the mussels and cover with a lid. Shake the pan a couple of times and steam for about 4-5 minutes.

6

Meanwhile, place the butter in a small pot and let it melt on low heat. Remove the pot from the heat and set aside. Add freshly chopped parsley.

7

Discard any mussels that remained closed. Place the mussels on a plate adding the cooking juices and pour over with melted butter and herbs.

Annabelle's tip
8

Of course, mussels with a crusty fresh bread is delicious to soak up the juices, but obviously throws the carb count out the window.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 128
% Daily Value *
Total Fat 8g13%
Saturated Fat 4g20%
Cholesterol 30mg10%
Sodium 205mg9%
Potassium 200mg6%
Total Carbohydrate 3g1%
Dietary Fiber 0.1g1%
Sugars 0.25g
Protein 7g15%

Calcium 2%
Iron 14%
Vitamin D 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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