You need to try this recipe in case you are into mussels! The mussels, cooked with vegetables in a creamy white wine sauce, make a great combination. The garlic and fresh parsley add a nice touch. It’s full of flavours thanks to the variety of vegetables used. Serve it with lemon wedges for an extra bit of freshness. Hope you enjoy it as much as I do.
Mussels in White Wine
Steamed Mussels in Creamy White Wine Broth
Servings: 2
Adjust servings here:
Equipment
- big cooking pot with lid
Ingredients
- 1 kg mussels
- 1 leek
- 500 ml white wine
- 250 ml water
- 3 tbsp cream cheese
- 2 cloves garlic
- 1 fennel
- 1 carrot
- olive oil
- parsley
- salt & pepper
- 1 lemon
Instructions
- Clean the mussels: add them to a large bowl and cover with cold water. Let them soak for 5 minutes.
- Check each mussel individually. Discard any that are broken, open or have beards and dirt.
- Use a colander or sieve to rinse the mussels with cold water.
- Clean and chop the vegetables: Slice the leek into small rings. Halve the fennel, remove the stem and cut into thin slices. Peel the carrot, cut lengthwise and cut into thin slices. Remove the peel from the garlic and cut into thin slices. Chop the parsley finely.
- Heat a large pan over medium heat.
- Add the garlic and fry until golden brown.
- Add all chopped vegetables, including the parsley. Fry for a few minutes until slightly soft.
- Add the cream cheese and mix with the vegetables.
- Pour in the white wine and water and bring to a simmer.
- Once simmering, add the mussels to the pan.
- Cover with a lid and let simmer over low-medium heat until the shells open, about 5-7 minutes.
- Transfer the mussels and sauce to a bowl or deep plate. Top with parsley and serve with lemon wedges.
Notes
Discard any mussels that remain closed or are broken.
Enjoy!
