Monthly Archives: March 2025

Ingredients:

• 2 pounds of mussels (or 1 pound per person)
• 1 yellow onion (or 4 shallots, or 2 shallots and 2 garlic cloves), chopped
• 2 tablespoon of thyme, chopped 
• 3 tablespoon of parsley, chopped 
• 1 cup of white wine (Sauvignon Blanc or Riesling)
• 4 tablespoon of heavy whipping cream (or creme fraiche)
• Optional: lemon, vinegar, garlic, celery 

• Serve with: french fries

Directions:

1. Preheat your oven for the french fries, and pop them in as soon as it’s ready
2. In a dutch oven, brown your onions and thyme with some butter
3. Add the wine, and bring to a boil
4. Add the mussels, and cover the pot
5. Cook until the mussels start to open (~3 – 5 minutes) 
6. Taste your broth and add fresh lemon, vinegar, and/or salt to taste
7. Add heavy cream, top with parsley
8. Discard any unopened mussels then serve

Fun Fact: freezing potatoes converts some of their starch into resistant starch, which is a type of fiber that is better for digestion because it is harder to break down which means that you get less of a blood sugar spike and feel full faster (rice, bread, and pasta can also undergo starch retrogradation)