Classic French Mussels Done Light
This is a lighter version of the original, but is still rich and wonderful.
Total Steps
4
Ingredients
9
Tools Needed
3
Ingredients
- 1 teaspoon <a href="/RDCCKVJD">extra-virgin olive oil</a>
- 2 <a href="/CSFGV8FR">shallots,</a> finely chopped
- 4 <a href="/FQRPFPP6">garlic cloves,</a> finely chopped
- 2 pound <a href="/RQZBBMNQ">mussels,</a> cleaned
- 1 cup dry <a href="/Q67GD8BS">white wine</a>
- 0.5 cup low-fat <a href="/HVVNVKXB">buttermilk</a>
- 4 tablespoon unsalted light <a href="/3XTHR638">butter,</a> cut into pieces
- 0.5 bunch fresh <a href="/GKXHVZLV">parsley,</a> chopped
- 0 Kosher saltMussel
Instructions
Step 1
Scrub mussels with a stiff brush, discard any that are open and stay that way even when you close the <a href="/8PC5SQSH">shell. </a>Discard any with broken <a href="/8PC5SQSH">shells.</a>
Step 2
<a href="/NM2HN7TN">Soak </a>them in <a href="/GZFHJC5K">cool </a><a href="/WZLWW3YP">clean </a>water for at least an hour. Mussels are alive and breathing and have taken in sand over time. This allows them to expel the sand.
Step 3
Mussels have a small fibrous "beard" that should be removed. Pull it out toward the hinge of the <a href="/8PC5SQSH">shell </a>to keep from injuring the mussel.
Step 4
<a href="/XZFHRHHF">Heat </a>the olive oil in a large pot over medium-high <a href="/XZFHRHHF">heat. </a>Add the shallots and garlic and cook until soft, about 5 minutes. Add the mussels, wine, buttermilk, butter, and parsley and <a href="/H7TNTGFZ">season </a>well with the <a href="/2GFPZVQK">kosher </a><a href="/DPSVTKVY">salt. </a>Give it a good <a href="/DRM2WPZ4">stir,</a> cover the pot, and cook until mussels open and are cooked through, 10 to 15 minutes. Divide the mussels and the <a href="/QDWRNXYW">juices </a>between 2 bowls and <a href="/Y6MVNCHX">serve </a>with a crusty whole-grain <a href="/482ZKJDV">bread </a>to sop up that wonderful sauce.