Mussels in White Wine and Garlic
Mussels steamed four minutes in wine, garlic and butter, with bread for the broth.
35 min
2 servings
Difficulty 3/5
Lunch · Dinner
Prep 20 min · Cook 15 min
The whole dish is one pot and about fifteen minutes on the heat. The broth the mussels release is the point, so the wine is reduced first and the cream goes in at the very end.
Per serving
689
kcal / serving
Ingredients
Written for 2 servings. Change the servings to rescale every amount.
Mussels
Mussels
500 grams
Broth
Onion
1 piece (110 grams)
Garlic
4 cloves (12 grams)
Butter
30 grams
White Wine
200 milliliters
Cream 30%
50 milliliters
Black Pepper
to taste
To serve
Baguette
130 grams
Parsley
1 handful (15 grams)
Steps
Scrub the mussels under cold water and pull off the beards. Throw out any that stay open when you tap them. Two kilos in the shell give about 500 g of meat.
15 min
Melt the butter in a tall pot and soften the finely chopped onion for 4 minutes without colouring it.
4 min
Add the sliced garlic, cook it 40 seconds, then pour in the wine and let it boil hard for 2 minutes to drive off the alcohol.
3 min
Tip in the mussels, put the lid on and steam them 4 minutes, shaking the pot once. They are done when the shells have opened. Discard any that stayed shut.
4 min
Lift the mussels into two deep bowls. Stir the cream and the pepper into the broth left in the pot, boil it one minute and pour it over.
2 min
Scatter the chopped parsley and serve with the baguette for the broth.
1 min
Serving suggestion
Use an empty shell as tongs to pick the rest out — that is how it is eaten.
Storage
Cooked mussels do not keep. Eat them straight from the pot.
Notes
Buy them the day you cook them and keep them in the fridge under a damp cloth, never in water.
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