Moules Mariniere

Name: Moules Mariniere
Prep time: 15

5 out of 5 stars (based on 9 reviews)

15 min prep

4 servings

Carrot Icon for Number of Ingredients Size

9 ingredients

Mussels are loaded with good nutrition for very few calories. They are usually restaurant food, which is a shame, not just because they are inexpensive and very easy to cook, but because they are also...

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, chopped or canned plum tomatoes
1 pound mussels – cleaned and de-bearded – see Chef Tips
2 tablespoons flat-leaf parsley, chopped
Sea salt

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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 with a tight fitting lid, heat the olive oil over a medium-high flame. 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 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 the chopped parsley. Close the lid and cook them over a high heat, shaking the pan until all the mussels are open, and they have given up their liquor, about 3 minutes.
Serve immediately in large bowls with their liquor poured over them, and an empty bowl for the shells. Discard any that remain tightly closed. Eat with crispy fresh bread and a simple green salad.

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

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians 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