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Moules Mariniere

Name: Moules Mariniere
Prep time: 15

(5 votes, average: 4.20 out of 5)

15 min prep

4 servings

Carrot Icon for Number of Ingredients Size

9 ingredients

Mussels are usually restaurant food, which is a shame because they are inexpensive, easy to cook, and rich in minerals like zinc and iron, as well as vitamin B12. Try this recipe to start...

2 tablespoons olive oil
1 small onion, chopped
3 cloves of garlic, thinly sliced
1 dried red cayenne pepper, broken into pieces (optional)
2 lemons, juiced, mixed with 3/4 cup of water
1 cup cherry tomatoes or canned plum tomatoes, chopped
1 pound mussels, cleaned and de-bearded (see Chef Tips)
2 tablespoons flat leaf parsley, chopped
Sea salt, to taste

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Nutrition Facts

Calories

190 cals

Fat

10 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

6 g

Carbohydrates

13 g

Sugar

3 g

Fiber

2 g

Protein

15 g

Sodium

567 mg

Directions

In a large pot, warm the olive oil over a medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cayenne, if using, and cook until the garlic starts to color, about 1 minute. Add the lemon-water mixture and cook down until it has reduced by half. Add the chopped tomato and cook 2 minutes more.
Add a generous pinch of salt, the cleaned mussels, and parsley. Close the lid and cook them over a high heat, shaking the pan until all the mussels are open and have given up their liquid, about 3 minutes.
Serve the mussels immediately in large bowls with the liquid poured over them. Discard any mussels that remain tightly closed, and include an empty bowl for the shells. Pairs well with fresh, crispy bread and a simple green salad with Mustard Vinaigrette.

Chef Tips

Mussels are living things and need to stay that way until they are cooked. Eating a bad one can cause great discomfort. If not used to handling them, check out our article for tips on buying and cooking mussels.

Registered Dietitian Approved

Your recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society