Mussels in white wine sauce
4 servings
20 minutes
Mussels in white wine sauce is an elegant dish of French cuisine rooted in the traditions of coastal regions where fresh seafood is the foundation of gastronomy. Tender mussels are infused with the aromas of white wine, butter, garlic, and lemongrass, creating a harmony of flavors—rich yet light, with subtle spicy notes of saffron and cayenne pepper. The broth transformed into a creamy sauce with the addition of cream becomes a soft complement to the seafood. This dish pairs perfectly with crispy baguette that absorbs every sip of the refined sauce. Mussels in wine sauce can be served as a standalone dish or as part of an exquisite dinner, adorning the table with its sophistication and atmosphere of French charm.
1
Finely chop the onion and garlic. In a deep skillet, melt the butter and sauté the onion and garlic until soft. Pour in the wine, add the bay leaf and lemon grass stalk, and simmer on low heat for ten minutes.
- Onion: 1 head
- Garlic: 4 cloves
- Butter: 50 g
- Dry white wine: 500 ml
- Bay leaf: 1 piece
- Lemongrass: 1 stem
2
Then pour the mussels into the pan and cook until they open. Discard any that do not open immediately.
- Mussels in the shell: 1 kg
3
Transfer the opened ones to a separate bowl, strain the broth into a saucepan and place it on low heat, adding cream, a pinch of saffron, and cayenne pepper.
- Heavy cream 35% fat: 100 ml
- Saffron: pinch
- Cayenne pepper: pinch
4
Boil the sauce for five minutes, taste it, add salt if needed, mix with finely chopped cilantro, and pour the sauce over the mussels.
- Salt: to taste
- Cilantro: 50 g
