John Myers
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~ Mussels in White Wine ~
The perfect ~ mussels in white wine ~ recipe with a picture and simple step-by-step instructions.
- 1,5 kg Mussels with shell
- 1 piece Clove of garlic round
- 2 piece Carrots
- 3 piece Tomatoes
- 1 bunch Chopped parsley until smooth
- 6 tablespoon Olive oil
- 500 ml White wine dry
- 2 tablespoon Worcester sauce
- Black pepper from the mill
- Sea salt from the mill
- 0,5 pole Leek
preparation
- Brush the clams in cold water. Brush off the outside dirt with a brush. Remove already opened or damaged mussels. Remove the beards. Wash and chop the parsley. Peel the carrots and cut into small cubes. Halve the tomatoes, remove the seeds with a spoon and cut into small cubes. Finely chop the garlic. Cut the leek into thin rings.
Vegetables and mussels
- Take a large saucepan and steam the vegetables on medium heat. Then turn up the heat and deglaze with the white wine and season the Worcestershire sauce. Now add the mussels and close the pot with a lid. Shake the pot every now and then so that the mussels are evenly cooked. The mussels are ready after about 10-15 minutes. (You are done when the mussels have opened – mussels that are still closed or difficult to open must be removed). Season to taste with sea salt and pepper.
Serving
- Arrange the mussels in deep plates. Preferably with a soup spoon. Remove closed mussels. White bread goes well with it. Eat mussels in the classic way with your fingers and enjoy. Use an empty clam shell as a pair of tongs to remove the clam meat! Good luck and good appetite.
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