Mussels in white wine

4 servings

10 minutes

Mussels in white wine are the true embodiment of Belgian cuisine's sophistication. This recipe combines fresh seafood with aromatic herbs and a creamy sauce, creating a delicate and refined dish. Dry white wine adds elegant acidity to the mussels, while cream softens the flavor, making it velvety. Historically, mussels are a favorite ingredient in coastal regions of Europe, especially in Belgium where they are served with fries. This dish is perfect for both a romantic dinner and a festive feast.

Energy value per serving

• Calories: 302.8
• Proteins: 24.9g
• Fats: 10.5g
• Carbohydrates: 7.7g

Ingredients

• Mussels in shells: 1 kg
• Shallots: 2 pc
• Garlic: 4 clove
• Bay leaf: 1 pc
• Thyme: 5 g
• Leek: 20 g
• Dry white wine: 500 ml
• Cream: 100 ml
• Parsley: 20 g
• Butter: 20 g

Cooking steps

1. Clean the mussels from dirt and rinse them in running water.

   Required ingredients:

   • Mussels in shells: 1 kg

2. In a pan, sauté finely chopped onion with garlic in butter.

   Required ingredients:

   • Shallots: 2 pieces
   • Garlic: 4 cloves
   • Butter: 20 g

3. Pour in the wine, add the bouquet garni (parsley stems, a piece of leek leaf, bay leaf, and thyme). Boil for three minutes to evaporate the alcohol. Then add the mussels to the wine and cook for another three to four minutes, then remove the mussels.

   Required ingredients:

   • Dry white wine: 500 ml
   • Parsley: 20 g
   • Leek: 20 g
   • Bay leaf: 1 piece
   • Thyme: 5 g
   • Mussels in shells: 1 kg

4. Strain the broth through a fine sieve, return it to the heat, and whisk in the cream. Sprinkle the resulting sauce-soup with chopped parsley and pour it over the mussels when serving.

   Required ingredients:

   • Cream: 100 ml
   • Parsley: 20 g