Mussels In Wine Broth
Recipe: #17688
March 05, 2015
Categories: Shellfish, Mussels, Australian, Entertaining, Father's Day, Gluten-Free, No Eggs, Wine more
"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."
Ingredients
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 by Step Method
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.