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RECIPE
11 INGREDIENTS6 STEPS40MIN

Mussels with Parsnip and Parmesan

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East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
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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.

40MIN

Total Cooking Time

11

Ingredients
East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
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Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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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 Sea Salt and Pepper
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Directions

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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 and 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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