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!