I have been doing food blogging for a short while, and you probably realized that I like to make simple dishes. This mussels with white wine sauce are so tasty and too easy to make. If you haven’t try it, then you should, they are cheap, delicious, and easy to prepare. Also, I grew up on an island, so I love seafood! This is like a delicious meal with no hustle. Bread and pasta both goes well with white wine mussels. So does beer! Besides parsley which is common ingredients in this dish, I added thyme simply because I realize it actually taste better.
If you are struggling what to cook on weekday night but want something for a change. Try this recipe!
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
people
|
- 1 kg mussels (Fresh or frozen)
- 2 tbsp butter
- 3 pcs shallots chopped
- 3 cloves garlic minced
- 1/4 tsp pepper flakes chopped
- 1 lemon lemon zest
- 1 cup white wine
- 1 cup vegetable stock
- 1 tbsp thyme
- 1 cup flat leaf parsley chopped
- salt & pepper
- 300 g pasta (optional)
- some bread sliced & toasted (optional)
Ingredients
|
|
- Clean the mussels well by removing the beard and damaged shells. Dry them well and set aside.
- In a pot with salted water, add in pasta by twisting it in the middle with your hand. It allows the pasta to sit in the pot evenly.
- In a deep pot over medium heat, add butter and let it melt. Add shallots, garlics, and pepper flakes and cook for 30 secs. Add lemon zest and cook for another 30 secs.
- Pour the white wine and let it simmer for 1 minutes until it evaporates. Pour vegetable stock and bring to a boil.
- Add the mussels in the pot, stir well and quickly cover with the lid. Cook for 1 minute.
- Open the lid and stir the mussels again. Cover and cook for another 2 minutes.
- Open the lid and stir well. Add thyme & parsley. Mix well and cook for an extra minute. Then remove the mussels from heat. (When using fresh mussels, cook until the mussels are opened. Discard the ones not opened well.)
- Drain the pasta well, and rinse with cold water (to increase chewiness).
- Serve the mussels with pasta & toasted bread while hot!
In this recipe I use frozen pre-cooked mussels, because it is difficult for me to get access to fresh ones. It is always better to use fresh seafood if you have access to them. The process is the same. Just remember if you are using fresh mussels. Check that they all opened well when you open the lid last time. If there are some mussels didn't opened that means they are not so fresh, so you might just want to discard them.
If you are using frozen mussels like me, just make sure to defrost them well before start cleaning.
If you don't like white wine, change it to the same amount of vegetable stock.