Steamed Mussels in White Wine and Garlic, Garlic Bread, Chicken in White Wine Sauce and French Fries - Nutrition Info & Recipe | CraftMyMeals | CraftMyMeals
Plump, tender mussels steamed in an aromatic broth of dry white wine, garlic, and fresh parsley. This elegant French bistro classic is surprisingly easy to make and perfect for serving with crusty bread to soak up every last drop of the delicious sauce.
Prep15 min
Cook10 min
Servings4
Serving size: 325 g
477cal
34gprotein
40gcarbs
16g
Ingredients
900 g Fresh Mussels (About 2 lbs, scrubbed and debearded)
2 tbsp Unsalted Butter
1 tbsp Olive Oil (Extra virgin)
1 pc Shallot (Finely chopped)
4 clove Garlic (Minced)
240 ml Dry White Wine (Such as Sauvignon Blanc or Pinot Grigio)
0.25 cup Fresh Parsley (Freshly chopped)
0.25 tsp Red Pepper Flakes (Optional, for a hint of heat)
Crispy, buttery slices of baguette slathered with a rich garlic and herb spread, baked until golden brown. The perfect irresistible side for pasta, soups, or any Italian-American meal.
Tender, juicy chicken breasts are pan-seared to golden perfection and bathed in a luscious, creamy white wine and garlic sauce. An elegant weeknight dinner that comes together in under 30 minutes.
Crispy on the outside, fluffy on the inside, these homemade french fries are a classic and indulgent comfort food. The secret is the double-fry method, which guarantees a perfect texture every time. A must-have side for burgers or a delicious snack on their own.
About Steamed Mussels in White Wine and Garlic, Garlic Bread, Chicken in White Wine Sauce and French Fries
This american dish is perfect for dinner. With 2001.0500000000002 calories and 89.19999999999999g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.25 tsp Salt (Or to taste, as mussels are naturally salty)
1 pc Lemon (Cut into wedges for serving)
1 loaf Crusty Bread (Optional, for serving)
Instructions
1
Prepare the Mussels
Inspect the mussels. Discard any with cracked or broken shells.
Place the remaining mussels in a colander and rinse thoroughly under cold running water.
Using a stiff brush, scrub the shells to remove any grit or barnacles.
To debeard, firmly pull the fibrous 'beard' from between the shells towards the hinge. Most store-bought mussels are already debearded.
If any mussels are open, tap them firmly on the counter. If they close, they are alive and safe to eat. If they remain open, discard them.
2
Sauté the Aromatics
In a large, heavy-bottomed pot or Dutch oven with a tight-fitting lid, melt the butter with the olive oil over medium heat.
Add the finely chopped shallot and cook for 3-4 minutes until softened and translucent.
Add the minced garlic and optional red pepper flakes. Sauté for another minute until fragrant, being careful not to let the garlic burn.
3
Deglaze and Steam
Increase the heat to high and pour in the white wine. Bring to a boil and let it simmer for 1-2 minutes, scraping up any browned bits from the bottom of the pot. This will cook off some of the alcohol.
Carefully add the cleaned mussels to the pot and give them a quick stir to coat in the liquid.
Immediately cover the pot with the lid and let the mussels steam for 5-8 minutes. Shake the pot gently once or twice during cooking to ensure they cook evenly.
4
Finish and Serve
After 5 minutes, check the mussels. They are done when the vast majority have opened wide. Be careful not to overcook them, as they can become rubbery.
Remove the pot from the heat. Using a slotted spoon, transfer the opened mussels to large serving bowls. Discard any mussels that did not open during cooking.
Stir the chopped fresh parsley, salt, and black pepper into the broth remaining in the pot. Taste and adjust seasoning if necessary.
Pour the fragrant broth over the mussels in the bowls.
Serve immediately with lemon wedges on the side and plenty of crusty bread for dipping into the sauce.
334cal
8gprotein
35gcarbs
18gfat
Ingredients
1 loaf Baguette (About 16-18 inches long)
0.5 cup Unsalted Butter (Softened to room temperature)
5 cloves Garlic (Freshly minced)
2 tbsp Fresh Parsley (Finely chopped)
0.25 cup Grated Parmesan Cheese (Optional, for extra flavor)
0.5 tsp Salt (Or to taste)
0.25 tsp Black Pepper (Freshly ground)
Instructions
1
Prepare Oven and Bread
Preheat your oven to 400°F (200°C).
Using a serrated knife, slice the baguette into 1-inch thick slices. You can slice all the way through for individual pieces or only 3/4 of the way through for a pull-apart loaf.
2
Create the Garlic Butter Spread
In a medium bowl, add the softened unsalted butter, freshly minced garlic, chopped fresh parsley, salt, and freshly ground black pepper.
If using, stir in the grated Parmesan cheese.
Mix with a fork or spatula until all ingredients are thoroughly combined into a smooth, creamy paste.
3
Assemble the Garlic Bread
Place the bread slices on a large baking sheet, arranging them in a single layer.
Generously spread the garlic butter mixture evenly over one side of each slice of bread. If making a pull-apart loaf, spread the butter between each cut.
4
Bake to Golden Perfection
Place the baking sheet in the preheated oven.
Bake for 10-12 minutes, or until the butter is melted and bubbly, and the edges of the bread are golden brown and crispy.
For an extra crispy top, switch the oven to broil for the last 1-2 minutes. Watch it very closely to prevent burning.
5
Serve Warm
Remove the garlic bread from the oven.
Let it cool for a minute or two before serving. Garnish with a little extra fresh parsley if desired.
680 g Boneless Skinless Chicken Breast (About 4 medium breasts, pounded to 1/2-inch thickness)
1 tsp Salt (Or to taste)
0.5 tsp Black Pepper (Freshly ground)
60 g All-Purpose Flour (For dredging)
30 ml Olive Oil
45 g Unsalted Butter (Divided)
1 pc Shallot (Finely chopped)
4 clove Garlic (Minced)
180 ml Dry White Wine (Such as Sauvignon Blanc or Pinot Grigio)
240 ml Chicken Broth (Low sodium recommended)
120 ml Heavy Cream
2 tbsp Fresh Parsley (Chopped, for garnish)
Instructions
1
Prepare the Chicken
Place chicken breasts between two sheets of plastic wrap or parchment paper. Pound them to an even thickness of about 1/2 inch (1.25 cm). This ensures even cooking.
Pat the chicken completely dry with paper towels. Season both sides generously with salt and pepper.
Spread the all-purpose flour on a shallow plate. Lightly dredge each chicken breast in the flour, coating all sides, then shake off any excess.
2
Sear the Chicken
In a large skillet or pan, heat the olive oil and 1 tablespoon of the butter over medium-high heat.
Once the butter is melted and foaming, carefully place the floured chicken breasts in the pan, ensuring not to overcrowd it. Cook in batches if necessary.
Sear for 4-5 minutes per side, until a deep golden-brown crust forms and the chicken is cooked through (internal temperature reaches 165°F or 74°C).
Remove the chicken from the skillet and set it aside on a clean plate.
3
Build the Sauce Base
Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the same skillet.
Peel the potatoes (optional, for a more rustic fry leave the skin on) and rinse under cold water.
Cut the potatoes into uniform sticks, about 1/4-inch to 1/3-inch thick. Try to make them as even as possible for consistent cooking.
2
Soak to Remove Starch
Place the cut potatoes in a large bowl and cover them completely with cold water.
Let them soak for at least 30 minutes, or up to 3 hours. This step is crucial for removing excess starch, which results in crispier fries.
3
Dry Potatoes Thoroughly
Drain the potatoes well. Spread them in a single layer on a clean kitchen towel or several layers of paper towels.
Pat them completely dry. Moisture is the enemy of crispy fries and can cause dangerous oil splattering.
4
First Fry (Blanching)
Pour the peanut oil into a large, heavy-bottomed pot or Dutch oven to a depth of at least 2 inches. Attach a deep-fry thermometer.
Heat the oil over medium-high heat to 325°F (160°C).
Working in small batches, carefully add about one-third of the potatoes to the hot oil.
Fry for 5-6 minutes, stirring occasionally, until the potatoes are soft and pale but not browned. They will be cooked through but limp.
5
Cool and Drain
Using a spider strainer or slotted spoon, remove the blanched fries from the oil and let them drain on a wire rack set over a baking sheet.
Allow the fries to cool for at least 15 minutes at room temperature. Repeat the blanching process with the remaining potatoes, ensuring the oil returns to 325°F between batches.
6
Second Fry (Crisping)
Increase the oil temperature to 375°F (190°C).
Once again working in batches, return the blanched fries to the hot oil.
Fry for another 2-4 minutes, until the fries are deep golden brown and crispy.
7
Season and Serve
Quickly remove the fries from the oil and let them drain on the wire rack for just a moment.
Transfer the hot fries to a large bowl, sprinkle generously with sea salt, and toss gently to coat evenly.
Once melted, add the finely chopped shallot and sauté for 2-3 minutes until softened and translucent.
Add the minced garlic and cook for another 60 seconds until fragrant. Be careful not to let it burn.
4
Deglaze and Create the Sauce
Pour the dry white wine into the skillet. Use a wooden spoon or spatula to scrape up all the browned bits (fond) from the bottom of the pan. This is where the flavor is!
Bring to a simmer and allow the wine to cook for 2-3 minutes, until it has reduced by about half.
Stir in the chicken broth and heavy cream. Bring the sauce back to a gentle simmer (do not boil rapidly).
Continue to simmer for 3-5 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
5
Finish and Serve
Return the seared chicken and any juices that have collected on the plate back into the skillet with the sauce.
Spoon the sauce over the chicken breasts and let them warm through for 1-2 minutes.
Taste the sauce and adjust seasoning with more salt and pepper if needed.
Garnish with fresh chopped parsley and serve immediately.
