Mussels with Parsnip and Parmesan

12 INGREDIENTS • 6 STEPS • 40MINS

Mussels with Parsnip and Parmesan

Recipe

Mussels are an ingredient I crave on an admirably consistent basis. In this recipe, I’m giving the French classic Moules Mariniere a winter makeover. By adding parsnips, Parmesan and fresh thyme the dish takes on a hearty appeal.

Mussels are an ingredient I crave on an admirably consistent basis. In this recipe, I’m giving the French classic Moules Mariniere a winter makeover. By adding parsnips, Parmesan and fresh thyme the dish takes on a hearty appeal.

East After Noon

A literary soul writer, stylist, recipe developer and neutralist.

http://eastafternoon.com/

40MINS

Total Time

$8.13

Cost Per Serving

Ingredients

Servings

4

us / metric

3 kg

Fresh Mussels, washed

up to 4

250 mL

Fresh Cream

100 mL

Dry White Wine

3 1/3 Tbsp

Chicken Stock

4

Leeks, washed, thinly sliced

up to 6

30 g

for frying

3

Large Parsnips, peeled, grated

2 sprigs

4 cloves

Garlic, crushed

100 g

Grated Parmesan Cheese

to taste

Coarse Sea Salt

to taste

Coarse Black Pepper

Nutrition Per Serving

VIEW ALL

Calories

1202

Fat

56.0 g

Protein

99.3 g

Carbs

62.8 g

East After Noon

A literary soul writer, stylist, recipe developer and neutralist.

http://eastafternoon.com/

Author's Notes

Use a large stove-proof casserole with a lid for this recipe, as it makes steaming the mussels in the sauce an easier task.

Cooking Instructions

Hide images

step 1

Place Butter (30 g) in the casserole dish over medium heat and sauté the Leeks (4) until soft. Increase the heat, add the Parsnips (3) and cook to al dente.

step 2

Strip the Fresh Thyme (2 sprigs) from the woody stalks and add to the dish. Simmer the mixture for another minute then deglaze the dish with the Dry White Wine (100 mL). Reduce by half.

step 3

Once reduced, add the Fresh Cream (250 mL), Chicken Stock (3 1/3 Tbsp), and the Garlic (4 cloves). Scatter in the Grated Parmesan Cheese (100 g) and stir to combine. Season with Coarse Sea Salt (to taste) and Coarse Black Pepper (to taste) going easy on the salt.

step 4

Once the sauce has thickened, add the Fresh Mussels (3 kg). Turn the heat to medium and place all the mussels into the sauce. Cover the dish with its lid and steam for about 6 to 8 minutes, or until all the mussels have opened

step 4 Once the sauce has thickened, add the Fresh Mussels (3 kg). Turn the heat to medium and place all the mussels into the sauce. Cover the dish with its lid and steam for about 6 to 8 minutes, or until all the mussels have opened

step 5

Discard any that haven’t opened unless you’re sure of the origin and freshness of the mussels. If they’re very fresh and have opened a crack, simply work the shell wider with the tip of a butter knife.

step 6

Stir the mussels through the sauce and divide between four warmed bowls. Serve the mussels immediately with lemon wedges to squeeze over the top, fresh crusty bread to mop up the sauce and a chilled bottle of Vriesenhof wooded Chardonnay.

step 6 Stir the mussels through the sauce and divide between four warmed bowls. Serve the mussels immediately with lemon wedges to squeeze over the top, fresh crusty bread to mop up the sauce and a chilled bottle of Vriesenhof wooded Chardonnay.

Tags

0 Saved

top