Mariniere Mussel Pot

Name: Mariniere Mussel Pot
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters dry white wine, or Belgian beer; 1 rib celery, cut into 1/4-inch dice (about 1/2 cup); 1 bay leaf, preferably fresh; 59 milliliters coarsely chopped fresh flat-leaf parsley; 1 kilograms mussels, scrubbed and debearded; 1 small Spanish onion, thinly sliced; 2 Tbsps unsalted butter; 355 milliliters water

Mariniere Mussel Pot is a gluten free and pescatarian hor d'oeuvre. This recipe serves 4. One serving contains 193 calories, 16g of protein, and 9g of fat. From preparation to the plate, this recipe takes around 45 minutes. A mixture of belgian beer, celery, bay leaf, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert.

Ingredients

Servings:

237milliliters

dry white wine, or Belgian beer 1rib

celery, cut into 1/4-inch dice (about 1/2 cup)1

bay leaf, preferably fresh 59milliliters

coarsely chopped fresh flat-leaf parsley 1kilograms

mussels, scrubbed and debearded 1small

Spanish onion, thinly sliced 2Tbsps

unsalted butter 355milliliters

water

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Foley Johnson Carneros Chardonnay with a 4.6 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.