Mussels in white wine recipe with photos, features, cooking tips

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Prepared by: Catalonia

04/24/2013 Cooking time: 1 hour 0 minutes

If you are looking for a simple way to cook mussels, then mussels with vegetables in white wine is the dish for you. Delicious, but very simple - perfect for those new to preparing this product.

How to cook mussels in wine

Before proceeding directly to cooking, the mussels must be defrosted. This works best at room temperature: just remove the seafood from the bag, place it on a plate and wait 2-3 hours. Drain off excess moisture; you will not need it. Rinse seafood with plain water.

It is most convenient to prepare the dish in a deep frying pan with thick walls or in a saucepan

Please note that shelled mussels take up much more space than semi-finished products, so choose dishes for cooking so that all the ingredients fit and can be mixed comfortably.

Mussels in white wine recipe with photos

You need to take a saucepan. Its size should be such that all the mussels fit, while still leaving room. Pour oil into the bottom of the selected container and heat it. The onion is peeled and cut quite finely and fried in oil for five minutes until soft. Then add finely chopped garlic and cook for another minute.

Then pour in the wine and bring the whole mass to a boil. Add mussels and cover the pan with a lid. Cook for about four minutes over fairly high heat. Shake the pan periodically. Eventually the mussels should open. Finely chop the parsley and add it to the pan. Shake it again and remove from the heat. It is better to immediately serve mussels in white wine, the recipe for which is described above, to the table.

Cooking a flavorful dish

The mussels are washed, dirt is removed, the onions are peeled and finely chopped. Wine is poured into the pan. The greens are washed and finely chopped. Add herbs, onions, and dried basil to the heated wine. You can add a pinch of black pepper.

The mixture of wine and aromatic seasonings needs to be boiled and cooked for another five minutes. The mussels are also sent there, and the pan is covered tightly with a lid. After boiling, cook them for about ten minutes, stirring occasionally. Also, when preparing the recipe for mussels in white wine, you need to add a little salt to them. Then remove the pan from the heat, but leave it covered for another five minutes to allow the dish to steep. Unopened mussels are removed. The rest can be sprinkled with additional fresh parsley and served hot.

Mussels in shells with white wine

Cooking mussels in white wine will give you a lot of pleasure and positive emotions. The wonderful aroma and taste of seafood will make your ordinary dinner great.

With such a luxurious treat you can arrange a romantic dinner, since seafood is appreciated by both ladies and men. In addition, mussels are extremely healthy - 100 grams of delicious shellfish contain only 52 calories.

Ingredients

• Mussels - 1 kg;
• White wine - 1.5 glasses;
• Celery - 2-3 sprigs;
• Parsley - 3 sprigs;
• Lemon juice - 1 tbsp;
• Dried basil - 1 tsp;
• Salt, pepper - to taste;
• White onions - 2 pcs.

How to cook mussels in white wine

Choose white wine for cooking mussels according to your taste. It is not necessary to buy expensive vintage wine; it is enough that the drink is simply of good quality.

1. The first thing you need to do is clean the sinks. Wear rubber gloves and use a sharp knife to remove any excess from the mussels. Wash each shell thoroughly. Leave the seafood under running water for a few minutes. (Shells that have opened should be thrown away immediately; they should not be eaten).
2. Peel the onions, wash under running water and finely chop. Also wash the greens and chop finely.
3. Pour wine into a deep saucepan (or cauldron). Add greens, onions, basil and a pinch of black pepper to it. Bring the wine and seasoning mixture to a boil and cook over low heat for 4-5 minutes.
4. Place the mussels into the boiling mixture and cover the pan tightly with a lid. When the wine boils, cook the seafood for 10 minutes, stirring constantly. You need to stir thoroughly from the very bottom to the top so that all the shellfish cook evenly. During the cooking process, add a little salt to the seafood.
5. Now remove the pan from the heat and leave covered for another 5 minutes.
6. Afterwards, open the container with mussels and place on a plate. Remove any mussels that have not opened. Before serving, sprinkle fresh chopped parsley on top and lemon juice. All this must be done quickly so that the shellfish reach the table while still hot.

Traditionally, mussels are served in large soup bowls so that the broth remains at the bottom. Try this original presentation too. You can eat shellfish with your hands, with a dessert spoon, or use an empty shell as a utensil.

Mussels with vegetables in white wine

Ingredients

• Mussels without shells – 800 g + –
• Onions – 2 pcs + –
• Carrots – 2 pcs + –
• Ginger – 10 g + –
• Dry white wine – 300 ml + –
• Sea salt - pinch + -
• Black pepper - to taste + -
• Butter - 2-3 tbsp. + —
• Olive oil - 2 tbsp. + —
• Lemon juice - 2 tbsp. + —
• Garlic – 3-4 cloves + –
• Parsley or cilantro - 2-3 tbsp. + —

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How to cook mussels in white wine with vegetables

1. Leave frozen mussels at room temperature until completely thawed. Then rinse them under running hot water and squeeze them out.
2. Peel the carrots and onions, cut the onions into thin half rings, and cut the carrots into long strips. Place butter in a heated frying pan with a thick bottom and add chopped vegetables. Simmer over low heat for 10-15 minutes until the carrots are soft.
3. Pour wine into another frying pan and add mussels. Simmer over low heat for 15 minutes. The wine should reduce by half during cooking. Now add the stewed vegetables to the mussels and add salt.
4. Grate the ginger on a fine grater and add to the pan. Stir gently and simmer for another 10 minutes until cooked through. Turn off the heat, cover and let the mussels rest for 5-10 minutes before serving.
5. For unparalleled flavor, serve your seafood with your own sauce. Finely chop the parsley, add olive oil and lemon juice. Grind a few cloves of garlic and mix with the rest of the ingredients. If desired, beat the mixture in a blender.
6. Place the prepared seafood and vegetables into portioned plates and pour the sauce on top. Serve warm with white bread croutons.

Mussels in white wine are incredibly tasty, and their simple recipe will allow you to independently prepare a delicacy originally from France.

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Salmon with white wine and mussels creamy sauce

Adviсe

To prepare delicious mussels at home, it is recommended to listen to the advice of professionals.

• Traditionally, it is believed that mussels should be served hot. It is also important to serve them in the broth in which they were cooked. The same goes for stews.
• You can eat shellfish with your hands or using special dessert spoons.
• You can cook delicious mussels in both red and white wine. Taste qualities, depending on the wine, acquire peculiar shades.
• Those who like to experiment can try cooking mussels baked with cheese, but first they should still be boiled in wine.
• It’s a good idea to serve mussels, cooked in the usual way, with wine sauce. But seafood cooked in wine harmonizes better with creamy sauce.
• Mussels in creamy garlic sauce are especially tasty. But in order for them to leave a pleasant aftertaste, they should be stewed in white, not red, wine.

To learn how to cook mussels in white wine, watch the video below.

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Choosing the right one

Before you move on to learning recipes for cooking mussels in wine, it is important to learn how to choose them correctly

So, it’s worth paying attention to a few nuances.

• Since live seafood is rare in many regions, it appears on store shelves exclusively in frozen form, and therefore the quality of the shellfish itself is difficult to determine. However, it's not all bad. Professionals say that the check can be done by taking a closer look at the shells. They must be tightly closed. If the doors are even slightly open, this means that this product cannot be used.
• Frozen mussels completely covered with ice are also undesirable for purchase. If the layer of ice is large, then this is a sure sign that the seafood has been frozen more than once. Ideal for purchase are shells with a minimal layer of ice that is barely noticeable, as well as products with a complete absence of whitish frost. She also talks about improper storage of seafood.

• You can also determine the quality by the weight of the shells. If they are too light, the product is gone. If the shells are very heavy, then this indicates that there is water inside, which is also a sign of poor quality. Weight should be average.
• If you still have the opportunity to purchase live mussels, then it is very important to knock on their shells. They should move a little. If there is no effect, then most likely the shellfish inside have already died due to improper storage.
• Fresh mussels that have been stored under all conditions should smell like the sea or algae. They should not have any residue on them, and there should be no foreign odors at all.

Of course, it is quite difficult to purchase high-quality mussels in our country, since many suppliers of seafood products are negligent in supply and storage, and therefore customers also suffer. When purchasing, preference should be given only to trusted, licensed places.

Cooking features

The main feature of preparing this dish is not only well-chosen seafood, but also wine. Be sure to buy dry white wine, and it is better to give preference to Riesling, Chardonnay, and Pinot Gris varieties. Before pouring the wine into the pan with the rest of the ingredients, open it and let it sit for a while. To prevent the taste of the finished dish from being too garlicky, determine the degree of spiciness of the garlic in advance. If it is too intrusive, then you should get by with one slice. Conversely, if the garlic is not too rich, then increase the amount to 3 cloves for the entire dish.

https://youtube.com/watch?v=_GoyphpoIQA%3Ffeature%3Doembed

Fragrant broth sauce

Another great way to cook mussels in shells involves having the following products:

• two heads of garlic;
• four bay leaves;
• a couple of sprigs of thyme;
• three kilograms of mussels;
• two onions;
• four tablespoons of butter;
• 200 ml dry white wine;
• salt and pepper;
• a little parsley.

The advantage of this recipe is that the resulting spicy broth can be served as a sauce. First, peel the onion and chop it finely. The garlic is passed through a press, the mussels are thoroughly washed, removing the open flaps. Heat oil in a frying pan and fry the onion in it until it turns brown. Add mussels, garlic, pour in wine and add bay leaves and thyme. Sprinkle everything with salt. Cook covered for about six minutes, stirring occasionally. The mussels need to start opening. Then they are removed from the heat, removing all closed flaps. Taste the remaining broth, add salt and pepper, add finely chopped herbs and cook some more, reducing it a little. The finished mussels are poured with sauce and served. You can accompany this dish with fresh vegetables.

Delicious mussels are not necessarily a restaurant dish. You can prepare them at home, just have a small amount of ingredients. Mussels in wine is often considered a classic flavor combination. Therefore, these are the recipes you need to try first.

Simple mussel recipe: list of ingredients

You don't need a lot of ingredients to cook mussels. This recipe for mussels in white wine with garlic makes a light and tender dish. It's best enjoyed as an appetizer, perhaps served with crispy toast or chopped fresh vegetables.

To cook mussels, you need to take:

• onion head;
• a bunch of parsley;
• salt to taste;
• a spoonful of olive oil;
• 100 ml dry white wine;
• 1.8 kilograms of mussels in shells;
• a couple of cloves of garlic.

First you need to sort out the mussels. Those that are in open doors should be removed immediately. Rinse and clean the main ingredient.

Recipe for mussels in creamy sauce

1. Preheat your oven to the lowest temperature and place plates in it to warm up.

2. Also place the bread in the oven to warm up.

3. Wash the mussels under plenty of cold running water. Remove any stringy bits you find inside the mussel. Then use a brush or stiff scourer to clean the outside.

4. If any of the mussels are very open, it is best to discard them because they will not be very good for cooking.

5. Chop the parsley leaves coarsely and the stems finely.

6. Peel the onions and garlic. Finely chop the garlic, then finely chop the onion and fennel.

7. Finely grate the lemon zest and set aside. Divide the lemon in half and cut one half into slices. We will need all this in the recipe a little later, but in the meantime...

8. Wash and place the watercress in a salad bowl and cut the watercress from the basket with scissors.

9. To prepare the salad dressing, squeeze the juice from the remaining half lemon into a deep bowl. Add about 3 pumps of olive oil, a good pinch of salt and pepper and mustard, then whisk everything well with a fork.

10. Place a deep saucepan over medium heat and add butter. When melted and sizzling, add onion, fennel, garlic, parsley stems and bay leaves.

11. Cook until the vegetables are soft, stirring occasionally, then add the wine and mussels. Now follow the recipe, close the lid and let it cook.

12. Raise the temperature and cook, shaking the pan every 30 seconds until all the mussels have opened - then they are done. This should take approximately 5 to 10 minutes.

13. When the mussels are ready, remove the lid, stir in the cream and lemon zest and cook for another minute or two.

14. Remove the pan from the stove, your mussels in cream sauce according to Jamie Oliver's recipe are ready. If any of the mussels are still closed, you can discard them.

15. Decorate the table for the meal - lay out cutlery, glasses, take out heated plates.

16. Pour the dressing over the watercress salad, toss together and place in the middle of the table. Remove the warm bread from the oven and cut into slices.

17. Place the mussels in wine on warm plates and pour the cream sauce from the bottom of the pan on top.

18. You can season the top with pepper and sprinkle with chopped parsley. Add lemon wedges and serve your delicious mussels in cream sauce and wine.

Cooking mussels: step-by-step description

For cooking you will need two frying pans with thick walls. To begin with, melt the butter on the first one. Prepare the vegetables. The carrots are peeled and cut into thin but long strips. The onion is peeled and cut into thin half rings. Send to simmer over low heat with butter. Cook for about ten minutes. The carrots should become soft, so you can increase the cooking time if necessary.

Frozen mussels are first defrosted. Then rinse with warm water and squeeze. Pour wine into another pan and add mussels to it. Add salt and black pepper. When the wine has reduced in volume by half, add vegetables, also grate ginger on a fine grater and add to the mussels, mix everything and cook covered for another ten minutes. Then leave it to rise for another five minutes.

These mussels come with a delicious sauce. To make it, you need the remaining ingredients. Mix finely chopped herbs, lemon juice and olive oil. Garlic is passed through a press. Everything is combined and passed through a blender. The dish is served hot, topped with a delicate and aromatic sauce. White bread croutons go perfectly with this appetizer.