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Mussels marinière served with mixed greens salad

average rating is 3 out of 5, based on 150 votes

Delight your taste buds with this exquisite low-carb, high-protein recipe. Succulent mussels marinière paired with a refreshing mixed greens salad is a culinary masterpiece that's both suitable for diabetics and supports the SOZA weight loss program. With its savory flavors and healthy ingredients, this dish promises a guilt-free dining experience.

Serving Suggestions/Tips:

Serve the mussels marinière hot, straight from the pot, for the best flavor.

Accompany the meal with a slice of crusty whole grain bread (optional for non-low-carb diets).

Pair the dish with a light white wine, such as Sauvignon Blanc or Pinot Grigio, to enhance the flavors.



Prep Time


Total Time







Low-carb high-protein diabetic-friendly gluten-free dairy-free grain-free low-calorie weight loss healthy fats seafood shellfish Mediterranean diet diabetes management low-glycemic nutrient-rich fresh ingredients salad low-sodium diabetic meal plan


For the Mussels Marinière:

  • 2 pounds fresh mussels, cleaned and debearded

  • 2 tablespoons olive oil

  • 2 cloves garlic, minced

  • 1 small shallot, finely chopped

  • 1 cup dry white wine

  • 1/2 cup low-sodium chicken or vegetable broth

  • 2 tablespoons fresh parsley, chopped

  • Salt and pepper to taste

For the Mixed Greens Salad:

  • 4 cups mixed salad greens

  • 1/2 cup cherry tomatoes, halved

  • 1/4 cup sliced cucumber

  • 1/4 cup sliced red onion

  • 2 tablespoons extra-virgin olive oil

  • 1 tablespoon balsamic vinegar

  • Salt and pepper to taste


  1. In a large pot, heat the olive oil over medium heat. Add the garlic and shallot, and sauté until fragrant and translucent.

  2. Add the white wine and broth to the pot and bring to a simmer.

  3. Add the mussels to the pot and cover. Cook for about 5-7 minutes, or until the mussels open up. Discard any mussels that remain closed.

  4. Remove the pot from heat and stir in the chopped parsley. Season with salt and pepper to taste.

  5. Meanwhile, prepare the mixed greens salad. In a large bowl, combine the salad greens, cherry tomatoes, cucumber, and red onion.

  6. In a separate small bowl, whisk together the extra-virgin olive oil and balsamic vinegar. Season with salt and pepper.

  7. Drizzle the dressing over the salad and toss gently to coat.

  8. Divide the mussels marinière between two serving bowls. Serve alongside the mixed greens salad.


average rating is 3 out of 5, based on 150 votes, recipe ratings

98% would recommend

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