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RECIPE
12 INGREDIENTS 6 STEPS 40min

Mussels with Parsnip and Parmesan

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 with Parsnip and Parmesan Recipe | SideChef
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.
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
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A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
40min
Total Time
$8.13
Cost Per Serving

Ingredients

Servings
4
US / METRIC
6.6 lb
Fresh Mussels , washed
up to 4
1 cup
Fresh Cream
1/3 cup
Dry White Wine
3 Tbsp
Chicken Stock
4
Leeks , washed, thinly sliced
up to 6
2 Tbsp
for frying
3
Large Parsnips , peeled, grated
2 sprigs
4 cloves
Garlic , crushed
to taste
Coarse Black Pepper
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Nutrition Per Serving

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CALORIES
1203
FAT
56.1 g
PROTEIN
99.3 g
CARBS
62.9 g

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

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Step 1
Place Butter (2 Tbsp) 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 (1/3 cup) . Reduce by half.
Step 3
Once reduced, add the Fresh Cream (1 cup) , Chicken Stock (3 Tbsp) , and the Garlic (4 cloves) . Scatter in the Grated Parmesan Cheese (1 cup) 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 (6.6 lb) . 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.
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Nutrition Per Serving
Calories
1203
% Daily Value*
Fat
56.1 g
72%
Saturated Fat
27.2 g
136%
Trans Fat
0.2 g
--
Cholesterol
305.8 mg
102%
Carbohydrates
62.9 g
23%
Fiber
5.9 g
21%
Sugars
10.1 g
--
Protein
99.3 g
199%
Sodium
2811.9 mg
122%
Vitamin D
0.1 µg
0%
Calcium
500.5 mg
38%
Iron
32.3 mg
179%
Potassium
2953.5 mg
63%
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