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.
1
Clean the mussels from dirt and rinse them in running water.
- Mussels in the shell: 1 kg
2
In a pan, sauté finely chopped onion with garlic in butter.
- Shallot: 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.
- Dry white wine: 500 ml
- Parsley: 20 g
- Leek: 20 g
- Bay leaf: 1 piece
- Thyme: 5 g
- Mussels in the shell: 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.
- Cream: 100 ml
- Parsley: 20 g
