MOULES MARINIÈRE

This upgraded mussels recipe swaps calorific double cream for natural yogurt rich in energy-boosting vitamin B12

INGREDIENTS (SERVES 1)

- 1.5kg mussels in shells, cleaned and beards removed

- 1 bay leaf

- 100ml dry white wine

- 4 shallots, peeled and sliced

- 20g unsalted butter

- 2tbsp natural yogurt

- 25g curly parsley, roughly chopped

METHOD

Wash the mussels in a pot under cold running water. If any of the mussels float, discard them.

Press the shells of any open mussels together with your fingers. If they don’t close, discard them.

Scrape off any barnacles with a sharp knife and pull out the beards.

Heat the butter in a large pan over a medium heat. Add the shallots and bay leaf, and soften for one minute.

Add the mussels and white wine, cover the pan tightly with a lid and cook for four to five minutes until all mussels have opened.

Stir in the natural yogurt and chopped parsley, and serve.

PER SERVING Kcals: 751, Protein: 65g, Fats: 27g, Carbs: 43g