Classic French Mussels with a Twist

January 19, 2010


Author Notes: I love shellfish. When I am at one of the nicer grocery stores like Whole Foods or Wegmans (the best grocery store there is), and they have some good looking muscles, I'm bound to buy the 2 lbs bag and cook them up into a nice white wine sauce over pasta. This is a slightly different approach French version of Mussels with toast points.

This recipe is partially inspired by a recipe recently posted on Fight the Fat Foodie blog. He posted a really nice, healthier version of the Food Network's classic mussels. I decided to switch a few of the ingredients around, but all in all, its still pretty classic.l.
Carnivore&Vegetarian

Serves: 2

Ingredients

  • 2 pounds Mussels
  • 1 teaspoon olive oil
  • 2 Shallots chopped
  • 2 garlic cloves minced
  • 1 cup dry white wine
  • 1/2 cup milk
  • 4 tablespoons unsalted butter, slightly melted
  • 1 teaspoon pink pepper corns
  • 1 bay leaf
  • 1/4 teaspoon dry parsley
  • 2 teaspoons sea salt
  • 2 teaspoons chili flakes (optional)
In This Recipe

Directions

  1. In large pot with lid, heat olive oil over medium heat. Add shallots and cook for 3 minutes. Add garlic and cook an additional 3-4 minutes.
  2. Add the rest of the ingredients and stir to mix and coat mussels. Cover and cook for approximately 10-15 minutes, or until mussels are cooked. Discard any mussels that did not open
  3. Pour sauce into a separate bowl. Divide mussels into separate bowls and top with half the sauce. Serve with toasted bread.
  4. Eat. Enjoy!

More Great Recipes:
French|Seafood|Mussel|Shallot|Winter|Spring|Fall|Entree

Reviews (1) Questions (0)

1 Review

BarnOwlBaker June 7, 2015
Made this delicious mussels dish tonight and will make again! Thank you!<br />I want to mention a couple of changes I made in hopes that others will give this a try. I made the sauce recipe as stated but used only a pound of mussels (my husband loves extra sauce). I reduced the salt to 3/4 tsp., and reduced the red chili flakes to 1/4 tsp. i/o 2 tsp.! I used 1/2 & 1/2 for the milk and increased the dried parsley to nearly a tsp. All in all it was delicious, plenty spicy(!!) and leftover sauce is great on fresh capellinni.