Moules Mariniere with Garlic Herb Butter

Name: Moules Mariniere with Garlic Herb Butter
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps minced basil leaves; 1 teaspoon black pepper; 2 Tbsps butter; 1 fennel bulb, sliced thinly and fronds chopped or 1 cup chopped celery; 1 liters dry white wine; 3 garlic cloves, minced; 3 garlic cloves, sliced; 1 Tbsp lemon juice; 907 grams mussels, well rinsed and beards removed; 118 milliliters Italian parsley leave, chopped; 4 Tbsps minced Italian parsley leaves; 4 servings Freshly ground pepper; 1 teaspoons salt; 1 teaspoon salt; 5 shallots, sliced; 1 Tbsp minced tarragon leaves; 1 stick unsalted butter, room temperature

Moules Mariniere with Garlic Herb Butter is a gluten free, primal, and pescatarian recipe with 4 servings. This recipe covers 31% of your daily requirements of vitamins and minerals. This main course has 641 calories, 16g of protein, and 32g of fat per serving. A mixture of mussels, shallots, butter, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes roughly 25 minutes.

Instructions

In a large pot melt the butter over medium flame, add shallots and garlic and saute for 5 minutes.

Ingredients you will need

Shallot

Butter

Garlic

Equipment you will use

Pot

Add fennel or celery and continue to saute for 2 minutes.

Ingredients you will need

Celery

Fennel

Add the mussels and raise the heat to high. When mussels begin to open, add the wine, salt, pepper and bring the mixture to a boil, cover and cook until all mussels open up. Discard any unopened ones. Stir in half of the garlic butter, the parsley and the chopped fennel fronds.

Ingredients you will need

Garlic Butter

Mussels