White wine mussels

White wine mussels

Seafood is one of my favorite things to eat when I go out for dinner. But I used to shy away from it in the kitchen because it can be very delicate and often times requires the perfect amount of cooking to get it just right. BUT I have some good news, its not that hard! For the past two years, over Christmas, my boyfriend and I have made these yummy white wine mussels and I’m thinking they should make an appearance more often than that! With Valentine’s day just around the corner, what better time to try out a new recipe with your other half.

Ingredients to make white wine mussels

1 lbs mussels
2 cups dry white wine
3 tomatoes
2 shallots
2 garlic gloves
2 tbs butter
2 tbs fresh parsley
salt and pepper
Large pot

How to keep mussels fresh?

Your first priority in making this dish is to get fresh mussels AND keep them fresh until you cook them. When you bring home a fresh package from the grocery store place them in an uncovered dish and place a damp cloth over top. Store in fridge until cooking time. The reason is, you need to keep them alive! I would recommend cooking them the day you buy them BUT they will stay fresh for a day or two like this.

How to prepare mussels before cooking

Before cooking the mussels, check for any opened shells. Discard any mussels that are opened (unless you can gently tap them on the counter and they close). If they are already opened before cooking, they are NO GOOD to cook so please toss them!

After your check you are ready to clean. Run them under cold water and scrub one by one with a towel. They might have some fuzzies on the shell, what others call a ‘beard’. Scrubbing them will help remove this. Running them under water during this process will also get rid of some sand and salt water in the mussels. Okay you are ready to cook now!

megs cucina white wine mussels

How to make white wine mussels

Now that you’ve prepared the mussels, roughly dice the tomatoes, shallots and garlic. Place your large pot on the stove on medium heat. Add the butter, garlic and shallots. Stir until shallots are translucent. Add tomatoes, mix around then pour in mussels. Next add the wine and parsley. Stir the mixture. Cover with a lid and turn to high heat for about 5-7 minutes. The mussels are ready when they shells are all opened. (YES now you want them to be opened!). In fact, after cooking the mussels, any that don’t open can be discarded. Serve in a large dish with a side bowl for shells and enjoy right away.

What to serve with mussels?

I always love making garlic bread to dip in the sauce – arguably my fave part! All you need is a french loaf. Slice into thin pieces. Melt butter and garlic in the microwave. Brush over the slices of bread and pop into the oven on broil for about 1-2 mins per side. Sprinkle with extra parsley to serve. AND don’t forget to dip!


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