Mussels a la mariniere recipe

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Fantastic mussels. You can serve them as is or over a plate of linguine. The broth is absolutely divine, so crusty bread for mopping is a must.

  • Yield: 8 Servings
  • Cooking Time: 33 Minutes

Ingredients

  • 50 mussels, thoroughly scrubbed
  • 2 tbsp olive oil
  • 6 minced garlic cloves
  • 1 cup white wine
  • 1 cup unsweetened coconut milk
  • 1 tsp lemon juice
  • 3 tbsp butter
  • ½ cup cleaned and chopped leeks
  • 2 tsp herbs de Provence
  • Salt and pepper to taste
  • 1 cup chopped parsley
  • 2 seeded and chopped tomatoes
How to Make It
  1. Soak the mussels in a pan of water for 15 minutes.
  2. Heat the oil in a soup pot.
  3. Sauté the garlic for two minutes.
  4. Pour in the wine, coconut milk and lemon juice and bring to a boil.
  5. Simmer for 15 minutes.
  6. Add the leeks, herbs de Provence, salt and pepper.
  7. Simmer for 10 more minutes.
  8. Add the mussels and then cover the pot. 9. Cook for 5 minutes.
  9. Stir in the tomatoes and parley.
  10. Cook for 3 more minutes, until the mussels have opened.
  11. Discard any mussels that are still closed. 13. Serve with a good French baguette.
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