Mussels In White Wine Recipes

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Mussels In Wine

Preparation Time: 12 Minutes
Cooking Time: 10 Minutes

Traditionally mussels are in season when the month has the has a R in it. Never take a chance with shellfish, if you think they may be off don't eat them. Mussels make a great starter or main course. These ingredients will make 4 starters or 2 main courses.

Ingredients: Serves 2 (as a main course)
1kg mussels with shell
30g butter
A splash of olive oil
2 leeks, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
A large sprig of fresh parsley
150ml of vegetable stock
150ml of dry white wine
Fresh ground salt and pepper

Cooking Instructions:

1. Rinse the mussels under the tap, scrub the outside of the shells to clean and trim the 'hairy' beard.

2. Knock any open mussels hard with an implement (spoon/knife/fork). If they don't shut throw them out. Then wash again.

3. There is one simply rule with mussels; when they are uncooked throw away any open mussels, when they are cooked throw away any that stay closed.

4. As with any shellfish take particular care and attention in the cleaning and preparation of your mussels, if you have any concerns at all always check with your fishmonger or shellfish supplier.

5. Melt the butter gently in a pan large enough (with a lid) to hold the mussels. Add a generous splash of oil with the leeks and garlic and fry on a medium heat for 5 minutes.

6. Add two thirds of the parsley to the pan and stir gently for about a minute on a low heat, then introduce the wine, salt and pepper (to taste), and stock and bring to the boil.

7. As soon as the mixture is bubbling place the mussels in the pan gently and cover for two minutes, remove the lid and stir briefly then cover for a further three minutes.

8. Serve straight from the pan into large bowl, cut the remaining parsley over each bowl with kitchen scissors as garnish.