Mussels in White Wine
Prep Time
Cooking Mode
500 mL (2 cups) cup white wine
10 mL (2 tsp.) tsp olive oil
125 mL (½ cup) cup shallots
2 kg (2.2 lb.) lb mussels
10 mL (2 tsp.) tsp hot mustard
60 mL (¼ cup) cup 15% cream
To taste pepper
500 mL (2 cups) cup white wine
10 mL (2 tsp.) tsp olive oil
125 mL (½ cup) cup shallots
2 kg (2.2 lb.) lb mussels
10 mL (2 tsp.) tsp hot mustard
60 mL (¼ cup) cup 15% cream
To taste pepper
Directions
1Wash mussels under cold water.
2Fry shallots in oil in a large casserole pot. When browned, add wine, mustard and cream.
3Bring to a boil and add mussels. Stir vigorously so that mussels absorb sauce. Pepper to taste.
4Cook over high heat, stirring regularly. Mussels are cooked once shells are open. Serve immediately.
Tips
1
Tip: When buying mussels, be sure the shells are tightly closed (a sign that they're fresh). Discard any open shells.
Disclaimer
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Personal Note
Personal Note