Mussels In Wine Broth

4
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"This is a recipe my dh and daughter absolutely love. I served it to some guests a few years back and they loved it. I found it so simple and yet they thought I had put so much time and effort into it! It worked a treat with raves from everyone! I use white wine but try to use a spicy one it makes the broth tastier. You can add grated ginger or lemongrass or tomato's if you prefer (I have done this ) and the mussels still taste outstanding! NOTES. When you get the mussels home, remove them from any plastic and place the mussels in a bowl (this helps them to breathe.) Cover them with a clean, damp tea towel or cloth and refrigerate. Kept this way they should keep for two days."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (457.6 g)
  • Calories 519.8
  • Total Fat - 34.9 g
  • Saturated Fat - 18.8 g
  • Cholesterol - 144.4 mg
  • Sodium - 1041.3 mg
  • Total Carbohydrate - 15.6 g
  • Dietary Fiber - 1.4 g
  • Sugars - 3.6 g
  • Protein - 36.1 g
  • Calcium - 96.4 mg
  • Iron - 11.4 mg
  • Vitamin C - 43.8 mg
  • Thiamin - 0.4 mg

Step 1

Give the mussels a good scrub and rinse to remove any excess grit, make sure that they have already had their beards trimmed (if not then trim the beards with a pair of sharp scissors.) The mussels should be firmly closed. If any are open, give them a tap and see if they close. If they do not close, discard them.

Step 2

Using a large pot, melt the butter over a low heat. Add the shallots, garlic, chilie, and salt (optional.) Cook gently until the onions, garlic and chilie are softened. This could take up to 5 minutes or more. Be careful to watch closely at this stage making sure the butter or the onions do not start to brown. They must be translucent.

Step 3

Add the wine and zest and increase the heat. Boil until reduced by half. Doing this makes a rich broth. Add the mussels and season lightly with pepper. Stir and then cover the pot with a lid.

Step 4

After 2 minutes check the dish. Remove the mussels that have opened and transfer to serving bowl. Keep cooking the mussels in the pot still at a boil, removing them as they open. If there are any mussels that will not open discard them.

Step 5

Pour the broth over the bowl of mussels, sprinkle the dish with chopped parsley.

Step 6

Serve mussels in separate bowls with a good serving of broth, a wedge of lemon and a slice of thick crusty bread.

NOTES: When you get the fresh mussels home, remove them from any plastic and place the mussels in a bowl (this helps them to breathe.) Cover them with a clean, damp tea towel or cloth and refrigerate. Kept this way they should keep for two days


Tips & Variations


No special items needed.

Related

acerast

My daughter first had mussels while visiting Belgium and always orders them when they she finds them on the menu. She loved your recipe - and so did I! Your notes on how to handle them were very helpful. We'll make this our "go to" recipe when she has a craving. Thanks Tisme!

review by:
(9 May 2017)

ImPat

I scaled back for 500 grams of mussels and scoffed the lot for lunch and you must make sure you have some crusty bread to help mop up that wonderful buttery broth. Thanks Tisme made for Pick Me tag game.

review by:
(28 Mar 2016)