Mussels in Wine Recipe

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Mussels in Wine

Contributed by: Melinda

Mussels are one of my favorite shellfish and this recipe is so evocative of the seaside yet also very elegant and indulgent.

There are many opinions about cleaning mussels properly and in some part depends on whether they are wild or farm raised. If they're wild there will be sand and small rocks, etc. and possibly more 'stuff' stuck to the shells. Some people recommend soaking them in salted or fresh water for about 10 - 20 minutes to allow them to dispel any sand that may be inside. Others recommend not soaking because the juices are lost in the soaking water. I've done it both ways and don't really find it to be much different, but then I've never purchased wild mussels. Here are some absolutes:

Discard any mussels with open shells (tap the shell firmly and if it closes tightly, the mussel is alive and you can use it)

Discard any mussels with broken shells

Remove the byssal threads (Beard) by firmly and briskly pulling out and toward hinge (holding mussel in a towel helps secure it)

Scrape the shells with a knife or stiff brush to remove any barnacles, etc.

Live mussels will open during cooking - discard any that don't open

Fresh Mussles in shells
White Wine
Garlic
Fresh Herbs
Freshly ground Black Pepper
Butter or Olive Oil
Grated Cheese (Optional)

Instructions:

Clean and prepare mussels
Place mussels into a heavy pot with wine and bring to a boil
Reduce heat and add garlic
Simmer about 4 - 8 minutes
Drizzle with olive oil or add butter and mix.
Sprinkle fresh herbs such as basil, thyme or oregano on top and turn off heat. The residual heat will wilt the herbs
Place in a large serving dish to serve
Can be sprinkled with grated parmesan or romano cheese if desired

Any flavor components can be added or changed according to your taste or adventurous spirit. Hot peppers are a nice touch, but can overwhelm the delicate flavor of the mussels so be cautious. You can eliminate the fat or steam them in a steamer - anything you can imagine. Just don't overcook them.

Serve with a crisp Sauvignon Blanc.

Questions about this recipe?