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Mussels in White Wine

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Summary

Yield
Servings
Sourcetraditional
Prep time20 minutes
Region

Description

Mussels in White WineThis old traditional recipe is quick and easy, nutritious and delicious - what's not to like? 

It's easy to find the mussels imported from Prince Edward Island, Canada, and they are often pretty clean. Local mussels are good, but they may be bigger, so adjust the cooking time accordingly. 

There are many ways to get creative with this dish, starting with the base wine and herbs, of course, but many chefs also add cream or chilies or sliced sausage... the creative opportunities are endless.  

Ingredients

2lbMussels
3clvGarlic
1⁄4eaOnion
2TButter (Unsalted)
1cDry White Wine
1TChopped Fresh Herbs (your choice)

Instructions

  1. In a heavy pan with a cover, melt the butter. Crush the garlic and chop the onion finely and sweat them in the butter.
  2. Rinse the mussels in cold water. Pull out any "beards" and discard any that remain open or that have broken shells.
  3. Add the mussels to the butter and onions, then add the dry white wine, turn up the heat to high, and cover.
  4. Cook five minutes, then add the chopped herbs and recover for another minute or so. The mussels are done when all are open.
  5. Divide the mussels into one shallow bowl for each diner. If you plan to stir in some cream, do that now. Then ladle the cooking broth evenly into each bowl. Serve hot with crusty bread and white wine.

Notes

Serve with crusty bread and more wine.
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  • By John at 03/08/2018 - 10:37
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