Moules… Mussels… An inexpensive ingredient that turns into magic when prepared with shallots and white wine. This dish dates as far back as 1235 when an Irishman became famous for the upbringing of mussels in wooden planks. Traditionally served with “pomme frites” (french fries), this popular French (and Belgian) dish is served up to 400 tons in a week during a yearly market festival at Lille, France. Rich in vitamin B12 (for making red blood cells), manganese (enzymatic function, bone formation, and metabolic function), iron (hemoglobin and help support immune function), vitamin C (to help absorb iron), and high quality and complete protein, this mussel dish is a must try! Here’s my version:
Yield: Serves 4 or 2 Hungry Miguels and Mom (see About).
- 1.5-2 Kilograms (3-4 pounds) Mussels, Soaked and Cleaned Thoroughly
- 4 Cloves Garlic, Minced
- 2 Shallots, Chopped
- 4 Tbsp. Plus 2 Tbsp. Fresh Parsley, Chopped
- 2 Bay Leaves
- 1/4 Tsp. Dried Thyme
- 2 Cups White Wine
- 4 Ounces Cooking Cream (optional)
- 2-3 Tbsp. Butter, Divided
- Salt and Pepper to taste (optional)
Heat a deep pan that will fit all the mussels. Melt butter and add chopped onions, garlic, 4 tablespoons parsley, bay leaves, and thyme. Sauté and pour in the mussels and white wine. Cover and cook for about 3-4 minutes. Open and add cream and remaining parsley. Stir and cover to cook for another minute or so. Remove mussels and place in a serving bowl or a moules pan. Pour sauce and serve immediately with toasted baguette. Enjoy!
Note: I no longer season this dish with salt and pepper as the mussels have their natural saltiness. You may opt to flavor yours further if you wish.