Mussels in a white wine sauce is a favorite of mine. It reminds me of visiting Belgium and France. Where you would sit outside in the sun with a glass of white wine and have this wonderfully light dish. Plump succulent fresh mussels in a lovely white wine sauce and a crusty baguette to mop up all those flavors.
Serve with a healthy sized portion of white crusty bread and a glass of a crisp white wine.
Succulent Mussels in a White Wine Sauce
- 1 kg Fresh Mussels scrubbed and the beards removed
- 1 tablespoon Olive Oil
- 1 medium Shallot finely diced
- 1 clove Garlic finely chopped
- 200 ml Dry White Wine
- Pinch of Salt
- Bunch of Parsley roughly chopped
- Scrub the mussels and pull off the beards that come out of the shell. Try to ensure that there is no dirt left on the shells.
- Tap on the open mussels. If they don't close then they are already dead so throw them out.
- Add olive oil to the saucepan on a medium, low heat.
- Fry the shallot for 2 minutes then add the garlic and cook for another minute until softened.
- Add in the white wine. Gently stir to cover everything in the wine.
- Turn the heat up and add the mussels to the pot.
- Put the lid on and cook for 3 to 4 minutes or until all the mussels have opened up.
- Remove the mussels from the pot and spoon them into two bowls. Discard any mussels that are not open.
- Continue to cook your sauce for a further minute. Taste and season with salt if needed.
- Pour the white wine and garlic sauce over the two bowls and garnish with some roughly chopped parsley.
- Serve with warm crusty bread, thin crispy fries and a glass of white wine. Enjoy!