Mussels in Wine
25 min
Under an hour
Roman Vaněk
Ingredients
Preparation method
Clean the mussels, discard any open ones. Place the closed mussels into a large bowl with ice water for 10 minutes.
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.
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.
Chef's 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 pieces after cooking should be discarded. If a mussel is slightly open, hold it between 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. Leave the cleaned mussels soaked in cold water for a few minutes. They will release any remaining sand they contain.
Nutritional values
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