Appropriate for 4 servings
- 1,8kg mussels, whole with shells
- 4 shallots, thinly chopped
- 4 garlic cloves
- 2 cups dry white wine
- 1/3 cup fresh herbs, parsley and basil, chopped
- 1/2 teaspoon salt
- 6 tablespoons butter, in pieces
- Wash the mussels thoroughly under cold water.
- Remove and throw away the strings that hang from the mussels shells preferably with a paring knife. It can also be done with your fingers.
- Throw away the mussels with a broken shell or the ones that have an open shell. Try to tap the latter with a knife of against the sink, you can continue with cooking them if they close back. If not, discard them along with the broken shells mussels, they are not good to eat anyway.
- Put in a large pot the shallots, garlic, salt and wine and simmer for about 5 minutes, over medium heat.
- Throw the mussels in the pot and cook for about another 5 minutes over high heat, until the mussel shells open.
- Stir in the herbs and the butter pieces.
- Remove the pot from the heat, put the mussels with their broth in bowls and they are ready to serve.
Mussels have been eaten by many cultures and people among the years as 17 spieces of mussels have been known to be edible. They are eaten from the US, Italy and Spain to Turkey, New Zealand and Goa,and they have many cooking variations. They can be boiled, steamed, fried or even barbecued. However, a thorough check should be done before they are cooked, to ensure that they are still alive as if they are not, they can prove poisonous. Safe instructions to avoid eating a bad mussel is to rinse the strings attached to the shells, also called “beard”, discard the ones with a broken shell and those that they seem unresponsive to any kind of disturbance while not yet cooked. Alive mussels close if they are tapped with a knife or against a hard object.
Apart from the above countries, France, Belgium and the Netherlands take the lead of mussel consumption. In these countries, mussels are accompanied by french fries or bread and they are usually cooked with fresh herbs and white wine. So, that is the recipe we are going to see today, the White Wine Mussels recipe! You will find that this recipe is not only really easy to make, but also the dry white wine and parsley, add this little something that makes the result absolutely delicious.
So why don’t you give a try to the White Wine Mussels recipe and let me know?
Here’s a video that shows you how to clear off the dead mussels…France, Belgium and the Netherlands take the lead of mussel consumption. Click To Tweet