Marolles-Style Stuffed Mussels
A hearty, briny dish of mussels stuffed with leeks and beer, reflecting the folksy, rustic charm of Brussels' Marolles district. This Belgian quick recipe, ready in about 25 minutes, pairs mussels, leeks, and Belgian white wine for a weeknight-friendly dinner. Each serving lands at about 280 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz mussels, cleaned and bearded
- 2 leeks, white and light green parts, sliced
- 1/2 cup Belgian white wine
- 2 cloves garlic, minced
- 1 shallots, finely diced
- 1/4 cup chopped parsley
- 2 tbsp olive oil
- 1 tbsp white vinegar
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Instructions
- Step 1: In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 chopped shallot and sauté for 2 minutes until translucent.
- Step 2: Add 2 minced garlic cloves and cook for 30 seconds until fragrant. Stir in 1/2 cup Belgian white wine and 1 tbsp white vinegar, then simmer for 2 minutes.
- Step 3: Add 2 sliced leeks and 12 oz mussels, cover, and cook for 5-7 minutes until mussels open. Discard any that remain closed.
- Step 4: Toss the mussels with 1/4 cup chopped parsley and serve immediately, garnished with a drizzle of vinegar.
