Moules Marinieres

 
 
So, I have some excellent foodie news: I’m going to see Anthony Bourdain and Eric Ripert duke it out on stage next month! I have no idea what their show is about, and it sounds like there’s no cooking, but at this point I’d pay to see those two read a telephone book, if only so I can hear Ripert pronounce “feeesh”. So in honor of scoring these tickets, I decided to make an Anthony Bourdain recipe. I have his “Les Halles” cookbook that’s filled with delicious French bistro recipes and dark humor, and it’s always a pleasure to just flip through it and read his thoughts on food, the universe and everything. So here’s his recipe for mussels, to which I had to add an obscene amount of garlic. I’m not one to disagree with Anthony Bourdain, but I really like the addition of garlic (like I’ve ever complained about it!) and will probably use it again next time. If you’re a Bourdain purist you may want to leave out the garlic. Either way, you’re in for a treat!
 
 
 
 
Moules Marinieres
Serves 2
Print
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
1378 calories
55 g
412 g
42 g
163 g
13 g
822 g
3110 g
1 g
0 g
19 g
Nutrition Facts
Serving Size
822g
Servings
2
Amount Per Serving
Calories 1378
Calories from Fat 376
% Daily Value *
Total Fat 42g
65%
Saturated Fat 13g
65%
Trans Fat 0g
Polyunsaturated Fat 9g
Monounsaturated Fat 10g
Cholesterol 412mg
137%
Sodium 3110mg
130%
Total Carbohydrates 55g
18%
Dietary Fiber 0g
1%
Sugars 1g
Protein 163g
Vitamin A
52%
Vitamin C
162%
Calcium
25%
Iron
257%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 tbsp of butter (2 oz or 60g)
  2. 1 shallot
  3. 4 cloves of garlic
  4. 1 cup dry white wine (I used Pinot Grigio)
  5. 1/2 tsp salt
  6. 3 lb mussels
  7. fresh parsley
Instructions
  1. Let's prep everything really quick. Thinly slice the shallot and finely chop the garlic. Scrub and debeard the mussels and set everything aside.
  2. In a large pot (make sure you have a lid that fits the pot exactly!), heat the butter over medium-high heat until it's melted. Add the sliced shallot and garlic and cook for a couple of minutes, until they get soft and just barely start browning. Add the salt and wine and stir everything together until it comes to a boil. Add the mussels to the pot and cover with a tight-fitting lid. Shake the pot a bit so that the mussels get covered in the sauce. Steam the mussels for about 10 minutes, until they open all the way; there will be a few stubborn ones in there that won't open -- just toss them out at the end. Chop a handful of fresh parsley and sprinkle on top of the mussels after they are cooked and opened.
  3. Pour everything in a large serving bowl, drizzling the sauce over the mussels, making sure the good bits get stuck inside the shells. Serve with a hunk of bread for mopping up the sauce.
Adapted from Les Halles Cookbook by Anthony Bourdain
beta
calories
1378
fat
42g
protein
163g
carbs
55g
more
Adapted from Les Halles Cookbook by Anthony Bourdain
A Kitchen Odyssey http://akitchenodyssey.com/