Main meal
Mussels in white wine cream
Fifteen minutes from a cold pan to the table, and the liquor the mussels give up is the sauce — there is nothing to make separately.
6gnet carbs
40gfat
37gprotein
532kcal
Per serving25 minServes 2
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Ingredients
For the whole dish · serves 2
- Live mussels2¼ lb
- Heavy cream3½ fl oz
- Dry white wine2½ fl oz
- Shallot1
- Flat-leaf parsleya small handful, chopped
- Butter1 oz
- Sea saltto taste
Served with
The side the app pairs with it. Tap Swap in the app for another that fits.
Roasted bell pepper salad with capers and basil
+4g net · 100 kcal · 40 min · together 10g net, 632 kcal
Method
7 steps · 25 minutes
- Tip the mussels into a sink of cold water and scrub them. Pull away any beards, and throw out every shell that stays open after a sharp tap on the side of the sink.
- Soften the shallot in the butter over medium heat for 3 minutes without letting it color.
- Add the wine, bring it to a hard boil and let it reduce by half — a minute or two. Boiling it off is what stops the sauce tasting raw.
- Add the mussels, cover tightly and steam 4 minutes, shaking the pan once, until the shells have opened.
- Lift the mussels into two warm bowls with a slotted spoon, leaving the liquor behind. Discard any that stayed shut.
- Stir the cream into the liquor and let it bubble for a minute to thicken slightly, then taste before adding any salt — mussel liquor is already salty.
- Pour it over, scatter the parsley, and eat straight away with the empty shells as tongs.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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