Seattle Mussels Mariniere
Dive into the coastal flavors of the Pacific Northwest with Seattle Mussels Mariniere, a luxurious yet approachable dish that’s perfect for any seafood lover. This recipe combines fresh, briny mussels with a creamy, aromatic broth infused with dry white wine, buttery garlic, shallots, and a hint of smoky paprika. The addition of fresh thyme and a splash of heavy cream elevates this classic mariniere-style preparation, making it irresistibly rich and flavorful. Ready in just 25 minutes, this one-pot seafood masterpiece is ideal for entertaining or a quick gourmet dinner. Serve with lemon wedges and warm, crusty bread to soak up every drop of the luscious broth—an absolute must for a true Seattle-inspired dining experience!
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Recipe Information
Ingredients
- 2 pounds fresh mussels
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 medium shallots
- 4 cloves fresh garlic cloves
- 1 cup dry white wine
- 0.5 cup chicken or seafood stock
- 0.25 cup heavy cream
- 3 sprigs fresh thyme sprigs
- 2 tablespoons parsley leaves (chopped)
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon sea salt
- 0.25 teaspoon freshly ground black pepper
- 4 wedges lemon wedges
- 1 loaf crusty bread (for serving)
Instructions
Scrub and debeard the mussels, discarding any that remain open when tapped. Rinse them thoroughly under cold water and set aside.
Finely chop the shallots and mince the garlic cloves.
Heat olive oil and butter together in a large, deep pot over medium heat until the butter is melted and frothy.
Add the chopped shallots and minced garlic to the pot. Sauté for 2-3 minutes, or until the shallots are translucent and fragrant, taking care not to burn the garlic.
Add the white wine and chicken or seafood stock to the pot, and bring the mixture to a gentle simmer.
Stir in the heavy cream, thyme sprigs, smoked paprika, sea salt, and black pepper.
Carefully add the cleaned mussels to the pot and cover with a tight-fitting lid. Let them steam for about 5-7 minutes, shaking the pot occasionally to ensure even cooking. Mussels are done when they open wide—discard any that remain closed.
Remove the pot from heat, then toss the mussels gently in the broth to coat them with the sauce.
Sprinkle the dish with freshly chopped parsley and serve immediately with lemon wedges on the side for a bright, tangy finish.
Serve with warm, crusty bread to soak up the delicious broth.
Nutrition Facts
Calories |
3582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.6 g | 173% | |
| Saturated Fat | 45.7 g | 228% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 634 mg | 211% | |
| Sodium | 6811 mg | 296% | |
| Total Carbohydrate | 298.3 g | 108% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 16.3 g | ||
| Protein | 256.4 g | 513% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 898 mg | 69% | |
| Iron | 50.6 mg | 281% | |
| Potassium | 4470 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
