Mussels in white wine
Mussels steamed in white wine with shallots, celery and herbs.
Active time30 min
Cooking10 min
Total35 min
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Ingredients
- 1 bunch of fresh flat-leaf parsley
- 2 celery stalks
- 6 fresh thyme sprigs
- 4 shallots
- 2 bay leaves
- 25 g salted butter
- 4000 g live mussels
- 1 pinch of ground black pepper — optional
- 1 pinch of fine salt — optional
- 400 ml dry white wine
Preparation
Rinse and debeard the mussels. Discard broken shells and any open mussels that do not close when gently tapped. Peel and chop the shallots. Rinse and slice the celery. Wash and chop the parsley.
1 bunch of fresh flat-leaf parsley2 celery stalks4 shallots4000 g live mussels- colander
- knife
- chopping board
Melt the butter in a large stockpot. Add the shallots and celery. Cook over medium-low heat for 3 minutes, stirring, until the shallots turn translucent without browning.
25 g salted butter- large stockpot
- spoon
Add the mussels, wine, thyme, bay leaves and parsley. Add pepper if desired. Cover and cook over high heat for about 7 minutes. Stir halfway through with a slotted spoon to move the top mussels down. Remove the open mussels and discard any that remain closed. Remove the thyme stems and bay leaves. Taste the broth before adding the optional salt. Serve immediately with the broth and vegetables.
6 fresh thyme sprigs2 bay leaves1 pinch of ground black pepper — optional1 pinch of fine salt — optional400 ml dry white wine- large stockpot
- lid
- slotted spoon
Allergens
- Celery
- Milk
- Molluscs
- Sulphites
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration