Classic French Mussels Done Light

1. 1

   Heat the olive oil in a large pot over medium-high heat.

2. 2

   Add the shallots and garlic and cook until soft, about 5 minutes.

3. 3

   Add the mussels, wine, buttermilk, butter, and parsley and season well with the kosher salt.

4. 4

   Give it a good stir, cover the pot, and cook until mussels open and are cooked through, 10 to 15 minutes.

5. 5

   Divide the mussels and the juices between 2 bowls and serve with a crusty whole-grain bread to sop up that wonderful sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.