This Dairy Free Moules Mariniere recipe will keep my fellow lactose intolerant’s happy during mussel season! Creamy, rich with a flavourful broth, this recipe is a keeper.
Today is a day of feasting, and Janie certainly knows how to feast well!
I confess to being a bit of a seafood-o-phobe when it comes to cooking, but I will definitely be giving these a whirl. Janie left the room and was back with a bowlful before I hardly had time to notice, having knocked them up in about 20 minutes….seriously fast food with a little something to tempt all the senses! Replacing the cream with coconut milk made for a lovely light, flavoursome dish too.
SassyCat (VIP party member of course!) couldn’t agree more…..as you can see!
Dairy Free Moules Mariniere
- 1 tablespoon olive oil
- 3 shallots finely chopped
- 1 stalk celery finely chopped
- 2 cloves garlic finely chopped
- 1 kg live mussels and dead mussels discarded, scrubbed and debearded
- 1 glass white wine
- 75 ml coconut milk this was used to replace the single cream which is often used in this recipe
Taking a very large saucepan, heat shallots and celery in the oil until soft. Add garlic and fry for 1 minute.
Add the mussels, shaking to coat them in the mixture, pour in the wine and coconut milk and cover the pan.
Cook for 4 minutes (or until they've opened).
Strain (keeping the sauce and juices from the mussels) and remove the mussels, putting them to one side.
Pour the sauce back into the saucepan and boil it for about 5 minutes, reducing by a third. Season if required (you may not need to do this as the sauce is already rather salty).
Replace the mussels in the sauce and toss, serving in a big bowl. Accompany with a freshly baked baguette for that added French style!