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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Classic Moules Mariniere

Source: dLife

Mussels with creme fraiche and wine.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	200.3

Total Carbs	8.2 g

Dietary Fiber	0.8 g

Sugars	2.7 g

Total Fat	10.0 g

Saturated Fat	5.3 g

Unsaturated Fat	0.6 g

Potassium	401.5 mg

Protein	11.2 g

Sodium	376.9 mg

Dietary Exchanges 10.0 Fat, 0.6 Vegetables,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 tbsp Butter, unsalted 1.0
1 each medium onions 2.0
2 each medium garlic cloves 0.6667
0.6667 cup white wine 4.5
4 1/2 lb Mussels, blue, raw, medium 0.6667
0.6667 cup broth, seafood 3.0
3 tbsp Cream, light 2.0
2 tbsp chopped parsley 1.0
1 pinch salt and pepper

Directions

Melt the butter in a large pan and cook the onion and garlic over medium-low heat for 3-4 minutes until softened and lightly golden. Pour in the wine, turn up the heat, and bring to a steaming boil. Add the mussels.
Cover and cook over high heat for 4-5 minutes until all the shells have opened (give the pan a good shake halfway through the cooking time, holding the lid firmly in place.) Transfer the mussels to a serving dish, discarding any that remain closed. Leave the juices behind in the saucepan.
Add the fish stock to the juices, bring to a boil, then reduce the heat. Stir the reduced-fat creme fraiche and parsley into the pan juices, add pepper, and check for salt. Ladle the pan juices over the mussels and serve hot.