Classic Parisian Mussels
This dish, from traditional French bistro cuisine, should be prepared using good quality white wine and fresh mussels.
INGREDIENTS | SERVES 4
2 tablespoons butter
½ white onion, minced
3 cloves garlic, minced
4 pounds mussels, cleaned
3 tablespoons flat-leaf parsley, chopped
1 bay leaf
5 whole black peppercorns
2 cups dry white wine
Place a large stockpot over medium heat. Melt butter, then sauté onion and garlic until translucent.
Turn heat to high and add all additional ingredients to the pot. Bring contents to a boil, cover pot with lid, and cook until the mussels open, about 5 minutes.
Remove the pot from the heat. Transfer mussels to serving dish using a slotted spoon.
Using a ladle, spoon the broth from the pot over the mussels before serving. Be careful to leave any sand or sediment from the mussels behind in the bottom of the pot and remove bay leaves before serving.
PER SERVING: Calories: 436 | GI: Low | Carbohydrates: 18g | Protein: 33g | Fat: 13g
How to Clean Mussels
Soak the mussels in water for 20 minutes; discard dirty water. To remove the beard, grab it and sharply pull it toward the hinge side of the mussel. Before cooking, scrub with a brush under cold water. Throw away any mussels that are cracked or open.
