Ingredients for Seattle Mussels Mariniere
- 2 tablespoons unsalted butter (for finishing)
- Olive Oil
- 1/4 teaspoon red pepper flakes (or more, to taste)
- 2 medium shallots, finely chopped
- Garlic Cloves
- 2 pounds fresh mussels, scrubbed and debearded
- 2 tablespoons fresh lemon juice
- White Wine
- Heavy Whipping Cream
- 2 tablespoons chopped fresh parsley
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How to Make Seattle Mussels Mariniere
- In a large Dutch oven, heat 2 tablespoons olive oil over medium heat.
- Add 4 tablespoons butter and melt completely.
- Add 1/4 teaspoon red pepper flakes, 2 finely chopped shallots, and 2 minced cloves of garlic.
- Sauté until shallots are tender and starting to turn golden brown, about 3-5 minutes.
- Add 2 tablespoons lemon juice, 1/2 cup dry white wine, 1/4 cup heavy cream, and 2 tablespoons chopped fresh parsley.
- Stir well to combine.
- Add 2 pounds scrubbed and debearded mussels to the Dutch oven and stir gently.
- Cover the Dutch oven and simmer for 8-10 minutes, or until mussels open. Discard any mussels that do not open.
- Remove mussels from the Dutch oven with a slotted spoon and set aside in a warm bowl.
- Increase heat to high and simmer the remaining liquid in the Dutch oven, uncovered, until reduced by half, about 3-5 minutes.
- Stir in 2 tablespoons of remaining butter until melted and smooth.
- Pour the sauce over the mussels.
- Serve immediately with crusty bread for dipping.
Nutrition Information (Approximate per serving)
Sodium
67 g
Sugar
3g
Fat
138g
Carbs
9g
