We are mad for mussels at the moment! The French love a piping pot of moules with pommes frites and now you can enjoy it too. Here is our recipe for these succulent shellfish. Choose a mineral, crisp wine, such as a bottle of Sancerre, a Pouilly-Fumé, or a Cassis white for pairing. Avoid an oaked Chardonnay. We recommend serving the same wine that was used to cook the mussels.
Don’t forget to enjoy this dish with a crunchy baguette- it’s perfect for sloping up the yummy garlic butter sauce!
|Mussels||250 grams per person|
|Dry White wine||1 cup|
|Diced tomatoes (optional)||1|
- Chop the onion
- Mince the garlic (or use a garlic press)
- Dice the tomatoes into small portions
- Remove the beards from the mussels & if there are any open mussels, close them by knocking firmly on the shell with another mussel
- Put the frying pan on high heat & add olive oil to the pan
- Sweat the onions (you don’t want them brown or burned)
- Add tomatoes and garlic, cook for only 1 minute
- Add white wine & reduce for a few minutes
- Mix in cream
- Add the mussels and IMMEDIATELY cover the pan with a tight fitting lid
- Only when steam starts seeping out of the edges, then you can briefly check to see if the mussels are open. If they are, then they’re done! Don’t over cook