Classic mussels with white wine

Serves

Cook Time

10 min

Total Time

35 min

Main Course

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American 🇺🇸

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This is definitely one of my family‚‘s favorite recipes. It‚‘s simple but packed with so much flavor and protein. The white wine (a classic ingredient when making mussels) brings the entire dish together. Adding the broth gives you a nice sauce to spoon, sip, or (better yet) dip a nice fresh piece of sourdough in. Try to get the mussels as fresh as possible (sometimes if you go to a fish shop they will clean them for you). Cleaning instructions are below.

Ingredients

1lb mussels
1 Tbsp olive oil
2 Tbsp Butter
2 shallots chopped
4 garlic cloves sliced
2 celery stalks sliced
2 tbsp fresh tarragon leaves
2 medium quality tomatoes chopped
1/2 lemon
1/2 tsp red pepper flakes
1/4 tsp salt
3/4 cup white wine (french chardonnay or a nice sauvignon blanc)
1 cup vegetable broth
Garnish with a lemon wedge, parsley, and a nice crusty bread (sourdough)

Directions

In a skillet or large pot add olive oil and butter.
As the butter starts to brown add in celery, shallots and garlic and cook until fragrant.
Add tarragon cook for another 2 minutes then add the tomatoes. Season with salt and add red pepper flakes.
Add the wine and stew for about 3 minutes.
Add the broth bring to a simmer then add the mussels.
Cover for 4-6 minutes then discard the ones that do not open.
Remove the mussels and set aside.
To serve add 5-6 mussels to a bowl then ladle the sauce over the mussels (making sure you get enough juice to dip the bread in). Cleaning mussels properly is essential to remove any sand, grit, or debris.
Here's how to clean mussels: Inspect the Mussels: Before cleaning, discard any mussels with cracked shells, open shells that do not close when tapped, or any that appear dead. Rinse: Rinse the mussels under cold running water. Use a brush or your fingers to scrub off any debris or barnacles on the shells.
Debeard: Check each mussel for a fibrous "beard" protruding from the shell.
Grasp the beard firmly between your thumb and forefinger and pull it towards the hinge of the mussel shell. This step is necessary as the beard can be tough and unpleasant to eat.
Soak: After debearding, place the cleaned mussels in a bowl of cold water. Allow them to soak for about 20 minutes. This helps to encourage the mussels to expel any sand or grit they may have inside their shells.
Final Rinse: After soaking, lift the mussels out of the water individually, ensuring not to disturb any sand or debris that may have settled at the bottom of the bowl. Rinse them once again under cold running water to wash away any remaining sand or debris.
Use Immediately: Once cleaned, use the mussels immediately in your recipe. Discard any mussels that remain open after tapping them lightly, as they may be dead and unsafe to eat.