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-inspired quick recipe, ready in about 25 minutes, pairs mussels, leeks, Belgian white wine for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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, cleaned and bearded mussels
- 2, white and light green parts, sliced leeks
- 1/2 cup Belgian white wine
- 2 cloves, minced garlic
- 1, finely diced shallots
- 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.
