Moules et Crevettes Marinières

Take a lesson from the French: there’s nothing wrong with indulging. In fact, I think it’s an important part of a healthy diet. Yes, you read that correctly. I know, I know, it’s probably not what any diet book or personal trainer has ever told you, but the truth is that if you allow yourself occasional indulgences, you’re less likely to binge on a bag of potato chips, a greasy pizza, or an 8oz burger topped with a fried egg and bacon and sandwiched between two Krispy-Kreme doughnuts (I really couldn’t make this stuff up).

So with that said, I have confession: I love butter (ok, I know, who doesn’t!). Don’t worry, I’m not about to go all Paula Dean up in here, but I would like to emphasize for all you butter-phobics that it is infinitely healthier than the partially-hydrogenated monstrosity known as margarine. Now I wouldn’t advise you to slather your steak with a stick of it, but it when cooking with foods that have a naturally low fat content, it can help to bring out their subtle flavors and add some of those much-needed lipids to your meal. Besides, everything is better with butter and that’s just an undeniable fact of life.

Moules et Crevettes Marinières (Mussels and Shrimp in a White Wine, Butter and Shallot Sauce)

2 tablespoons of butter (you could substitute olive oil, but trust me, you will regret it)
1 large shallot, finely chopped
2 cloves of garlic, minced
A pinch of sea salt and freshly ground pepper
2 cups of dry white wine
1 pound of mussels, rinsed
1 pound of shrimp, deveined
Fresh parsley
Crusty loaf of whole grain bread (for soaking up the sauce)

In a deep saute pan or dutch oven, melt the butter over medium-high heat. Add the garlic and shallots, stirring until fragrant and the shallots are soft, about 1 minute. Add the mussels and shrimp, stir to coat, cover and cook until the mussels are opened, 5 to 6 minutes.

Remove from the heat and discard any mussels that have not opened. Transfer the mussels and shrimp with their liquid to a large serving bowl and garnish with parsley. Serve immediately with bread for dipping.


Yield: 3-4 servings
Time: Approximately 30 minutes

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