Ingredients for making mussels in white wine.
- Fresh mussels 1.5 kg.
- Dry white wine 2 glasses.
- Onions 1 piece medium size.
- Parsley a couple of twigs.
- Celery a couple of sprigs.
- Dried or chopped fresh thyme 1/4 tablespoon.
- Bay leaf 1-2 small leaves.
- Salt to taste.
- Ground black pepper to taste.
- Main ingredientsMussels and scallops
- Serving 4-6
- World CuisineFrench Cuisine
Inventory:Knife, Rubber gloves, Colander, Wood cutting board, Deep pan, Cooker, Serving dish
Cooking mussels in white wine:
Step 1: clean the mussels.Carefully in rubber gloves we remove with a knife a mussel "beard" (or byssus). We properly wash each mussel in running cold water. Then we leave the mussels in a colander under running water for at least 10 minutes. Then we sort through the mussels, all the mussels that have not closed - we throw them away, because they can’t be eaten.
Step 2: prepare the mixture for the broth.On a cutting board we chop finely chopped onions, celery and parsley sprigs. Pour dry white wine into a deep pan. In the pan we put chopped onions, thyme, bay leaves, freshly ground black pepper and chopped celery.
Step 3: cook the mussels.Now bring our mixture of seasoned vegetables to a boil and cook it 3 minutes. Next, put our mussels in a pan. Cover the pan tightly with a lid and bring the liquid to a boil, then cook still 10 minutesshaking the pan constantly.
Step 4: open the mussels.Then we mix everything several times, so that the lowest mussels appear constantly above. Remove the pan from the heat. For all this time, our mussels should have opened a little (if some mussels open earlier than the others, remove the pan early from the fire).
Step 5: Serve the mussels in white wine.After that, remove all unopened mussels from the pan - you can’t eat them either. Then sprinkle the mussels right in the pan with finely chopped parsley and mix well. Transfer the mussels to a serving platter and serve immediately. Enjoy your meal!
- - mussels are usually served in large soup plates so that they contain as little as possible the broth in which they were cooked before. also serve soup spoons, which are convenient to eat this delicious broth.
- - it is good to serve mussels with thick slices of slightly dried or toasted white bread.
- - you can eat the mussels themselves with small forks or simply with your hands, while leaving one empty sink as tweezers, which are very convenient to remove from the sinks - mollusks.