What a delicious treat this was!! And that too for a week night meal!!! So easy to make and packed with so much flavor. Don’t forget to grab a baguette to soak up the delicious gravy. (Source: Food Network)
When you buy mussels, make sure they have closed shells. Fresh mussels usually have damp and shiny shells and are securely closed. When you cook the mussels, the shells will open up. Discard any mussels that do not open when cooked.
Mussels offer several health benefits. They are high in B12 vitamins and provide a readily absorbed source of many other B & C vitamins, amino acids, vital minerals including iron, manganese, phosphorus, potassium, selenium and zinc. They have more Omega 3 fatty acids than any other shellfish and far more than any other popular meat choice today. Mussels are much lower in Omega 6 fatty acids than any other popular meat choice.
As an extra-lean meat, mussels are also low in sodium, fat and cholesterol and high in protein. Fifteen (15) mussels provide the equivalent protein of a 6-oz. steak. (Source: Canadian Cove)
So go ahead and enjoy this delicious one pot meal, I know we did!
- 3 tbsp extra-virgin olive oil
- 2 shallots, finely chopped
- 4 garlic cloves, finely chopped
- 2 lb mussels, cleaned
- 1 cup dry white wine
- 1/2 cup heavy cream
- 4 tbsp unsalted butter, cut into pieces
- 1/2 bunch fresh parsley, chopped
- Kosher salt
- Crusty bread, to serve
- Heat the olive oil in a large pot over medium-high heat.
- Add the shallots and garlic and cook until softened, about 5 minutes.
- Add the mussels, wine, cream, butter, and parsley and season well with salt.
- Give it a good stir, cover the pot, and cook until mussels open and are cooked through, about 10 to 15 minutes.
- Divide the mussels and the juices between 2 bowls and serve with the crusty bread.