Mussels in Wine

Name: Mussels in Wine
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 SERVINGS
Cuisine: Francouzská kuchyně
Ingredients: 1 kg mussels; 4 stalks flat-leaf parsley; 50 g peeled shallot; 50 g butter; freshly ground pepper; 150 ml dry white wine; 1 tablespoon lemon juice and lemon for seasoning; salt; The best choice for seafood are light and less aromatic wines. Choose from white and rosé.; Cooking utensils

2 SERVINGS

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Buy all ingredients right below the recipe

INGREDIENTS

1 kg mussels
4 stalks flat-leaf parsley
50 g peeled shallot
50 g butter
freshly ground pepper
150 ml dry white wine
1 tablespoon lemon juice and lemon for seasoning
salt

WINE PAIRING

The best choice for seafood are light and less aromatic wines. Choose from white and rosé.

YOU MIGHT ALSO NEED

Cooking utensils

Instructions

1
Clean the mussels, discard any open ones. Place the closed mussels in a large bowl with ice water for 10 minutes.
2
Pick the leaves from the parsley stalks, finely chop them, and set the stalks aside. Finely chop the shallot. In a saucepan over medium heat, melt half of the butter and sauté the shallot until softened. Add the parsley stalks and increase the heat to maximum.
3
Add the washed mussels and stir for ½ minute. Add the wine, 2 pinches of pepper, cover with a lid, and simmer for 3 minutes.
4
Remove the lid, pour in 50 ml of hot water, stir, and let it simmer covered for another 2 minutes. Remove from heat and discard any closed mussels. Add lemon juice, and season with salt if needed. Stir in the remaining butter, chopped parsley, and mix.
5
Serve with white bread and a lemon wedge.

Tip

Fresh mussels must be closed, not dried out, and should be cooked within 3 days of their dispatch from the farm, or on the day of purchase if consumed raw. Mussels must be properly cleaned with a brush, and any unopened ones after cooking should be discarded. If a mussel is slightly open, hold it with the fingers of one hand and sharply flick it with the fingers of the other hand. It will close if it is fresh or alive. If you don't buy pre-cleaned mussels, you must manually remove the 'beard' (byssus threads) that usually protrudes from the shells. Only then soak the mussels in ice water. Change the water several times. Let the cleaned mussels soak in cold water for a few minutes. They will release any remaining sand they contain.

Roman Vaněk

Tip: For an especially delicate flavor, you can finish the sauce with a drop of lemon juice. Homemade spaetzle or wide noodles, which perfectly soak up the creamy sauce, are an excellent side dish.