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.
Total Time
40min
0.0
0 Ratings
Author: East After Noon
Servings:
4
Ingredients
•
6.6
lb
Fresh Mussels
, washed
•
1
cup
Fresh Cream
•
1/3
cup
Dry White Wine
•
3 1/3
Tbsp
Chicken Stock
•
4
Leeks
, washed, thinly sliced
•
1
oz
Butter
•
3
Large
Parsnips
, peeled, grated
•
2
sprigs
Fresh Thyme
•
4
cloves
Garlic
, crushed
•
1
cup
Grated Parmesan Cheese
•
to taste
Coarse Sea Salt
•
to taste
Coarse Black Pepper
Cooking Instructions
1.
Place Butter (1 oz) 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.
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.
3.
Once reduced, add the Fresh Cream (1 cup), Chicken Stock (3 1/3 Tbsp), and the Garlic (4 cloves). Scatter in the Grated Parmesan Cheese (3.5 oz) and stir to combine. Season with Coarse Sea Salt (to taste) and Coarse Black Pepper (to taste) going easy on the salt.
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
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.
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.
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.
Nutrition Per Serving
CALORIES
1202
FAT
56.0 g
PROTEIN
99.3 g
CARBS
62.8 g
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