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4 Serves
25 Mins
In a large saucepan with a lid, melt half of the butter over medium heat.
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FrenchVitamin K
254 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
27 µg / 2.4 µgFolate
174 µg / 400 µgCalcium
221 mg / 1,300 mgIron
17 mg / 18 mgMagnesium
120 mg / 420 mgPhosphorus
519 mg / 1,250 mgPotassium
1064 mg / 4,700 mgSodium
1035 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
9 mg / 2.3 mgSelenium
106 µg / 55 µgFiber
5 g / 28 gSugar
4 g / 50 gSaturated Fat
6 g / 20 gCholesterol
85 mg / 300 mgCaffeine
0 mgNet Carbs
29 gAlcohol
0 g
Add the shallots, leeks, garlic, and bay leaves to the saucepan. Sauté, stirring occasionally, until the vegetables are soft but not browned.
Season the vegetable mixture with salt and freshly cracked black pepper.
Increase the heat to high and pour in the white wine. Allow the wine to reduce by half.
Add the mussels to the pot, cover with the lid, and cook, shaking the pan frequently, until the mussels have opened.
Transfer the opened mussels to a warm bowl and cover to keep warm.
Remove the saucepan from the heat, whisk in the remaining butter and crème fraîche until the sauce is emulsified, then adjust seasoning to taste.
Return the mussels to the pot, add lemon zest, lemon juice, and parsley, and stir gently to coat.
Serve immediately with toasted baguette.
30
g45
g25
g
Moroccan.jpg&w=3840&q=75)
French