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!
Looks lovely but unfortunately I just ont like them:( and trying to be the most supportive blog reader ever! :) go girl !
Jane Sarchet says
You’re not alone, no one in my family likes them – thank goodness Lizzy does otherwise I’d have had to eat a kilo to myself!
(Thank you for you support, you’re lovely)
F. Clues says
So when do you add the coconut milk? When you steam the mussels or when you reduce the sauce?
Jane Sarchet says
What a superb question Freddie, and I’ve updated the recipe to answer it. Apologies for the confusion :)