Moules Marinieres
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
French · 30 min · Shellfish · pescatarian, low-carb, high-protein
328 cal
32g protein
14g carbs
16g fat
per serving · estimated
Ingredients
- 3 lb fresh mussels
- 1 cup dry white wine
- 2 minced shallots
- 3 cloves minced garlic
- 3 tbsp unsalted butter
- 1/4 cup chopped fresh parsley
- 1 loaf baguette
- 1/2 tsp black pepper
Method (tap to check — screen stays awake)
- Scrub the mussels under cold water and pull off any beards, discarding any that stay open when tapped.
- Melt the butter in a large pot and sweat the shallots and garlic until soft but not browned.
- Pour in the white wine and bring to a boil.
- Add the mussels, cover, and steam for 4 to 5 minutes, shaking the pot, until the shells open.
- Discard any unopened mussels, stir in the parsley and pepper, and serve with baguette to soak up the broth.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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