Mussels in Wine & Herbs

Mussels in wine with a spicy herb sauce...

While mussels, along with all shellfish, are known to have less protein and fat than meat, they are in fact richer in magnesium, iron, iodine, and nitrate. They also contain high levels of Vitamins A, B, and C. 

So enjoy our mussels recipe below - and eat well! 

Mussels in Wine & Herbs: Ingredients List

Now to our recipe, the ingredients that we are going to need for eight servings are:

  • six - seven pounds of mussels (with shells)
  • two large glasses of dry white wine (we recommend an oak-aged Chardonnay)
  • one bunch of various herbs - thyme, bay leaves, parsley
  • two tablespoons of fresh butter
  • three small onions
  • one teaspoon of high quality curry 
  • two pinches of saffron 
  • one pinch of cayenne pepper
  • 3/4 cup of whole fat cream
  • three egg yolks
  • salt and pepper, as desired

Mussels in Wine: Cooking Instructions

We start our recipe by washing the mussel shells and discarding any mussels whose shells are found to be open. The mussel shells should all be closed and not smell beyond a normal seafood smell.

In a big pot, we pour the two glasses of our dry white wine (Chardonnay), and we also add the bunch of herbs. We set the stove’s setting to a high flame. 

When the wine starts boiling, we add the mussels and stir them with a large-holed spoon. 

When the mussel shells finally open, we take them out with the spoon and we put them separately in a large bowl.

We also remove the herbs from the pot, and we keep boiling the wine, which has taken in the juices of the mussels and the aroma of the herbs, until only half remains in the pot. 

In a frying pan, we melt the butter on a medium flame. We add the finely chopped onions and stir them until yellowed, but not brown. We now add the remaining wine/juice from the pot into the frying pan with the onions. We let them boil together for just a couple of minutes. And taking out a new pot, we strain the juice from the onions. 

So now with our filtered wine/herb broth we add the curry, saffron, and pepper, and just two-thirds of our whole fat cream. We leave these ingredients to boil all together for just a couple more minutes. Then we turn off the stove temporarily.

In a bowl, we hit the egg yokes together with the rest of the cream, and then we add them to the broth. 

Now we also add the mussels to the pot of broth and turn the stove back on to a medium flame and let everything boil together again for eight to ten minutes. 

Then the dish is served directly, as is hot.

What pairs well with herb and wine doused mussels?

This delicious mussel dish is paired well with a refreshing salad with smoked trout. Together these can become a hearty, healthy seafood meal. 

We recommend an oak-aged Chardonnay - the oaky yet dry character of the wine will work beautifully with the mussels, as well as the smoked trout. 

› Mussels in Wine Recipe

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