Mussels in white wine
mussels
dry white wine
butter
shallot
carrot
garlic
lemon
fresh parsley
black pepper
Ingredients for 2 to 3 persons:
2 kg of mussels
50 g butter
2 shallots, finely chopped
1 carrot, thinly sliced
2 cloves of garlic, thinly sliced
250ml dry white wine
lemon juice
hand of parsley, finely chopped
black pepper
Preparation, ready in 20 minutes:
Right before cooking clean the mussels by running under cold water. Scrub the shells with a brush if you have one, or use your fingertips to remove any excess dirt. Remove the beard, a fibrous brown string coming out from the side, if still present. Although, often the mussels come already cleaned.
Take a large high sided pan with a lid. Melt the butter in the pan on low heat, add sliced shallots, carrot, garlic and fry briefly without coloring the vegetables. Add 1 full tbsp. chopped parsley stirring shortly for 30 seconds. Add white wine and bring to a boil. Let the wine simmer slowly for a minute with the lid on the pan.
Add the mussels, cover and cook over medium heat. It will take about 5 minutes to cook them, or until they open. You can check about 3 minutes into cooking, stirring to distribute the ingredients and then recover for a few more minutes. Once the mussels open they are ready to eat, do not overcook as they can become very tough.
Discard any unopened or broken shells.
Take the steamed mussels from the pan. Pour with the liquid into large bowls. Sprinkle with lemon juice, add some black pepper and decorate with finely chopped fresh parsley. Serve with baguette or toasted bread.
Wine pairing advice:
Matic Wines – Sipon Single Barrel – Natural wine from Slovenia
A mineral delicate dry white wine, with perfect pinch of saltiness on the palate to pair with seafood and shellfish.
