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East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
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.
40MINS
Total Time
$8.13
Cost Per Serving
Ingredients
Servings
4
us / metric
![Fresh Mussels](https://www.sidechef.com/ingredient/af6de56c-07cc-435d-84c1-f967d2af83e0.jpg?d=96x96)
6.6 lb
Fresh Mussels, washed
up to 4
![Fresh Cream](https://www.sidechef.com/ingredient/5577192c-36af-483d-a1c4-8b421bce7e61.jpeg?d=96x96)
1 cup
Fresh Cream
![Dry White Wine](https://www.sidechef.com/ingredient/d9c523ed-d735-4617-9489-2cac0f9f6445.jpeg?d=96x96)
1/3 cup
Dry White Wine
![Chicken Stock](https://www.sidechef.com/ingredient/91d3a244-dcb4-48cd-b1b1-013287c8bab4.jpeg?d=96x96)
10 tsp
Chicken Stock
![Leek](https://www.sidechef.com/ingredient/06b75709-aea8-4ed4-b00a-f7fd389a06a4.jpeg?d=96x96)
4
Leeks, washed, thinly sliced
up to 6
![Coarse Black Pepper](https://www.sidechef.com/ingredient/62901507-c699-4d62-a665-4d763cf41138.jpeg?d=96x96)
to taste
Coarse Black Pepper
Nutrition Per Serving
VIEW ALL
Calories
1202
Fat
56.0 g
Protein
99.3 g
Carbs
62.8 g