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2018-01-24

Mussels in white wine

Mussels in white wine were the first dish from seafood I dared to cook. Until this time I had no idea what expect. I ate them supposedly as I was child, but I could not remember how mussels tasted. I was afraid too, what stance on this dish adopts a rest of family. Their reaction was beyond expectations! My family liked taste of this dish so much that they were asking me to make it several times in the month. Fresh, light dish that triggers holiday memories in you! Also mussels in the photo you can see in this recipe I cooked just on vacation in Croatia.

32_yes_fresh-mussels-in-white-wine-with-lemon--800x600-.jpg

Ingredients for 2 servings:

  • fresh mussels (1,5 kg = 3,3 lb.)
  • oil (7 – 8 tbsp.)
  • small yellow onion (2 pcs)
    • peel, cut them coarsely
  • small red onion (1 pc)
    • peel, cut it coarsely
  • garlic (5 cloves)
    • chop them coarsely
  • ground pepper (2 – 3 pinches) (to season the mussels)
  • white wine (300 ml = 0,5 pt. UK = 1 1/3 cups)
    • I used local Chardonnay

Preparation:

  • wash and clean mussels well (ideally use a brush)
  • remove everything, what pokes out from mussels (usually something green)
  • maybe you will have to use knife
  • !!! TAKE CARE, dispose ALL OPENED mussels, they are old and spoiled !!! (Tips ↓1)
  • heat oil (7 – 8 tbsp.) in big pot and sauté yellow onions, red onion and garlic (Tips ↓2)
  • after onions with garlic become golden add fresh mussels and ground pepper (I do not add salt, only ground pepper)
  • stir well
  • now pour white wine into pot (Tips ↓3)
  • cover with lid and boil (do not turn temperature down)
  • after 3 to 4 minutes stir with wooden spoon (all mussels will probably not be opened yet)
  • at this moment you can add fresh chopped parsley (approx. 3 tbsp.) into pot too (if you want)
  • the dish is finished, when all mussels are opened (it will take approx. 5 to 8 minutes)
  • !!! now dispose ALL BOILED mussels that ARE NOT OPENED, because they were old and spoiled before boiling !!!
  • for serving mussels use deep plate
  • pour stock (reduced white wine, juice from mussels, onions and garlic) over mussels
  • sprinkle with juice from half of lemon (to your taste, somebody does not like it)

Tips:

  1. If some mussels are little opened, but at moment you start cleaning they close, these mussels are fine.
  2. If you use larger onions, add more oil. Onions have to sauté in sufficient volume of oil, not burn.
  3. I used local Chardonnay from Croatia in this recipe. But it does not matter, what white wine you use. Only one thing is important, you must not use sweet wine. The best wine is dry or semi-dry wine. Also Tokay wine or Muscat are not right choice.
 

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