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Mussels in white wine sauce

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Ingredients for 4 servings:

  • 3 kg mussels
  • 2 onions
  • 4 garlic cloves
  • 2 tbsp butter
  • 1 bunch of flat-leaf parsley
  • 500 ml wine, white, dry
  • salt and pepper
  • 8 slices of white bread
  • 500 ml water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the mussels thoroughly under cold water, remove the beards, and discard any that have already opened. Peel the onion and slice into rings. Peel the garlic and press it through. Heat the butter in a saucepan and sauté the onion. Add the garlic. Wash the parsley, shake it dry, and pick off the individual leaves. Deglaze the onion and garlic with the wine and water. Add the mussels and parsley. Cover and simmer the mussels over high heat for about 5 minutes until they have opened. Season the wine and juice with salt and pepper. Discard any closed mussels; they are spoiled. Place the mussels and the juice in deep plates and serve with the bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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