This is a recipe for friends. I have never been a fan of mussels until together with my closest friends we went to this Italian restaurant. One of my friends was so raving about their blue mussels that when arrived at the table I had to try and she was right, they were really yummy. So when my friends where over for dinner some weeks later I decided to make mussels myself. Everyone got really excited and were so happy to eat them. Ever since I do like mussels. They great thing is further that you can put a big bowl with Blue Mussels in White Wine in the middle of the table and you can share them.
When the mussels are all gone your friends will demand some good bread to dip into the broth. Unfortunately when my friends where over the homebaked, gluten free bread was not ready yet. One of my friends actually wanted me to save the broth so she could later dip the bread into the broth when the bread is ready. Thankfully later she was so stuffed from all the food that she did not do that since the bread did not turn out well. Yes, I do have accidents in the kitchen.
You should only buy the mussels at a specialty fish store. The mussels need to be not only fresh but still alive. I know, very sorry for my vegan and vegetarian readers. You will know if they are fresh when they only smell like sea water and do not have a stinky, amonia smell. Further the mussels should all be tightly closed and the shell should be perfectly intact, otherwise throw them away.
Rinse the mussels thoroughly under cold water or put them in salted, cold water for around 20 minutes. I was told that if you put some chili in the water it will help to rinse out the sand. The mussels will open slightly and release the sand. Afterwards rinse the mussels again with cold water.
Blue Mussels in White WinePrint This
What do you need for the Blue Mussels in White Wine?
- 3.3 pound Blue Mussels
- 2 tbsp olive oil
- 1 Onion
- 2 Garlic Cloves
- 1 Carrot
- 1 Celery
- 1 cup White Wine Dry
- 2 Roma Tomatoes
- 1 Bunch Parsley
How to make Blue Mussels in White Wine Sauce?
- Rinse the blue mussels thoroughly under cold water. Throw away any mussels that have cracked shells or are already open.
- Peel the onion, garlic and carrots. Cut everything in small cubes. In a big pot heat up the olive oil, add onions and garlic and sautee until golden. Deglaze with the white wine. Add all the other vegetables, sautee for a minute and then add the blue mussels and the tomatoe cubes on top.
- Close the pot with a lit, do not open before around 6 minutes if you need to peak. The mussels need around 8-10 minutes until they are done. Put the mussels with the broth in a big bowl and garnish with chopped parsley.