Classic French Mussels Done Light

Ingredients

2 shallots, finely chopped
4 garlic cloves, finely chopped
2 pounds mussels, cleaned
4 tablespoons unsalted light butter, cut into pieces
1/2 bunch fresh parsley, chopped
Kosher saltMussel

Preparation

1
Scrub mussels with a stiff brush, discard any that are open and stay that way even when you close the shell. Discard any with broken shells.
2
Soak them in cool clean 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.
3
Mussels have a small fibrous "beard" that should be removed. Pull it out toward the hinge of the shell to keep from injuring the mussel.
4
Heat the olive oil in a large pot over medium-high heat. Add the shallots and garlic and cook until soft, about 5 minutes. Add the mussels, wine, buttermilk, butter, and parsley and season well with the kosher salt. Give it a good stir, cover the pot, and cook until mussels open and are cooked through, 10 to 15 minutes. Divide the mussels and the juices between 2 bowls and serve with a crusty whole-grain bread to sop up that wonderful sauce.
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About

This is a lighter version of the original, but is still rich and wonderful.

Yield:

2.0

Added:

Monday, January 11, 2010 - 10:51pm

Creator:

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