Eggless French Mussels Marinière
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Learn more →Ingredients
4 servings
- 4 lbs live mussels, scrubbed and debearded
- 3 tbsp garlic-infused olive oil
- 6 scallions, green tops only, thinly sliced
- 1 ½ cups dry white wine
- 6 sprigs fresh thyme
- 1 bay leaf
- 2 tbsp dairy-free butter
- ¼ tsp fine sea salt
- ¼ tsp black pepper, freshly ground
- ¼ cup fresh flat-leaf parsley, roughly chopped
For serving
- gluten free crusty bread, for serving (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Discard any mussels with cracked shells or any that remain open after a firm tap on the counter. Scrub the shells under cold running water and pull off any fibrous beards by gripping them firmly and tugging toward the hinge end.
- 2
Heat the garlic-infused olive oil in a large (at least 6-quart) pot or Dutch oven over medium heat until shimmering. Add the scallion greens and cook, stirring, until softened and bright green, about 2 minutes.
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