MOULES À LA PROVENÇALES de Laurent Mariotte

white wine

🥗Healthier: non-alcoholic white wine

💰Cheaper: chicken broth

Chicken broth maintains flavor while reducing alcohol content.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats and is dairy-free.

shallots

🥗Healthier: green onions

💰Cheaper: onions

Green onions add a similar mild flavor.

parsley

🥗Healthier: cilantro

💰Cheaper: spinach

Spinach offers a different green flavor.

Clean the mussels under cold water and remove any beards.

Heat olive oil in a large pot over medium heat until shimmering.

Add minced garlic and shallots; sauté until fragrant, about 2-3 minutes.

Pour in the white wine and bring to a simmer.

Add the cleaned mussels, bay leaves, thyme, and black pepper to the pot.

Cover and cook for 5-7 minutes until mussels open up.

Discard any mussels that remain closed after cooking.

Stir in butter until melted and combined.

Add chopped parsley and red pepper flakes; mix well.

Squeeze fresh lemon juice over the mussels before serving.

Serve hot with crusty bread to soak up the broth.

Cooking Techniques

Spice Level:

Allergens