The Kent Website since 1999
Welcome to the Yourcounty mussels in white wine recipe. If you have experience of this or other shellfish dishes or if you'd like to suggest a dish from your own cookbook we'd be delighted to hear from you. Our contact details are at the foot of the page. All of other successful recipes are stored in the Directory.
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.
A quick word about mussels; there are about 15 types of edible mussel, however you are only likely to come across a few of these. Most consumers are unable to detect any difference in the taste of the most common species of edible mussels.
Always get your muscles from a reliable supplier, I've seen people collecting mussels on public beaches down the Atlantic coast of France but I've never been brave enough to do this. I've heard several 'horror stories' of people getting food poisoning but it's never happened to me. I take every precaution and always discard any mussel that appear to be dead before cooking. The rule of thumb is that any mussel that remains open (or even partially open) when exposed to the air gets discarded. Mussels that seem too heavy or have broken shells get discarded. In case you hadn't realised....this means that mussels are cooked alive.
Mussels are an incredibly flexible and versatile shellfish, you'll find them in seafood salad, pizza, oven baked. bread crumbed and cooked in a whole range of sauces. In the countries surrounding the English channel, mussels and chips (mosselen met friet, moules e' frites) have become extremely popular.
Mussel Preparation Time: 12 Minutes
Mussel Cooking Time: 10 Minutes
Mussel Ingredients: Serves 2 (as a main course)
1kg mussels with shell
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
Mussel Cooking Instructions:
"Hi Yourcounty, I'm a big fan of the site and have been following your madcap antics since about 2002, very sad at the demise of the Kent Review but still happy to see your brilliant recipe guide is better than ever. Here's an idea mussels in a red wine sauce, now before you press the delete button just think for a minute. I'm not talking about a red imitation of a white wine with light delicate pretensions, I'm suggesting that you cook with Bulls Blood, the dark rich reds from the south of France, Spain and Italy. Something with body and strength enough to old it's own and produce a rich thick sauce, idea with boiled or mashed potatoes, what do you think is it a winner? Jackie Brown"
Dear Jackie, this kind of blew my mind but I'll try it out, is this a fantasy or something you have seen or made yourself? Ed
We take care over our content and this page is checked regularly, but if you find an error or omission please let us know. We encourage feedback, if you've tried this recipe or know of a better one we'd be happy to hear from you.
If you have your own favorite dish not included in in our collection why not tell our users about it?
Fantastic Local Recipes
At Yourcounty we maintain a directory of around 100 of the county's favorite recipes? Our archive of locally focussed features comes largely from family cookbooks, submitted by people who don't normally make a living from food. We welcome traditional as well as innovative suggestions and do try to give this section an eclectic feel. Expect to bump into a cobnut crumble alongside suggestions for local curry recipes. There simply isn't another recipe resource like it.
Feedback & Disclaimer
This recipe has been checked and it comes from our own recipe book, if you feel there is an error or omission let us know and we'll look into it.This is a page under constant development. We take care over our content but we're happy to correct any factual errors, please see our disclaimer.
Your Comments Do Matter
"I've enjoyed your recipe pages for many years, and use several on a regular basis but I think your pages would benefit from a guide to how easy or not a dish is to make. You could use a five start rating system. One star suitable for anyone, five stars means experienced cooks only Just an idea. "