John Myers
Mussels in White Wine
The perfect mussels in white wine recipe with a picture and simple step-by-step instructions.
- 2 kilogram Fresh mussels
- 1 Pc. Clove of garlic
- 2 Pc. Shallots
- 15 g Butter
- 1 pinch Pepper White
- 50 Milliliters White wine
- 150 Milliliters Cream
- 2 bunch Parsley
- 2 piece Bay leaves
- 1 piece Sprig of thyme
- 1 pinch Salt
- Finely chop the parsley, clove of garlic and shallots. Wash the mussels thoroughly 2–3 times in cold water. Throw away any open clams and clams floating on top as they may be bad. Remove the beards from the mussels and remove the barnacles with a knife.
- Place the mussels in a roasting pan or casserole dish. Add the garlic, shallots, bay leaves and thyme, as well as salt and pepper. Bring the white wine and cream to the boil and pour over the mussels. Cook the mussels on shelf level 2 in the “VITAL steam” program at 96 ° C until the shells are all open.
- Scatter the chopped parsley on top and serve the mussels in the baking dish. If you like it stronger, you can replace half of the parsley with sage and / or the white wine and cream with a chunky tomato sauce.
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