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Mussels with Parsnip and Parmesan
Recipe

12 INGREDIENTS • 6 STEPS • 40MINS

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.
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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
6.6 lb
Fresh Mussels, washed
up to 4
Fresh Cream
1 cup
Fresh Cream
Dry White Wine
1/3 cup
Dry White Wine
Chicken Stock
3 Tbsp
Chicken Stock
Leek
4
Leeks, washed, thinly sliced
up to 6
Butter
2 Tbsp
Butter
for frying
Parsnip
3
Large Parsnips, peeled, grated
Fresh Thyme
2 sprigs
Garlic
4 cloves
Garlic, crushed
Coarse Sea Salt
to taste
Coarse Black Pepper
to taste
Coarse Black Pepper
Nutrition Per Serving
VIEW ALL
Calories
1202
Fat
56.0 g
Protein
99.3 g
Carbs
62.8 g
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Mussels with Parsnip and Parmesan
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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 InstructionsHide images
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 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.
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
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Date Night
Dinner
Fall
One-Pot
Seafood
Shellfish
Winter
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