I first learnt how to make this Mussels in White Wine when I worked in restaurants in my early twenties. Mussels are part of the clam family and are found in fresh or salt water. They can be steamed, boiled, bbq’d, roasted or fried. We only eat mussels that open up after cooking. There is some debate as to whether or not they are dangerous to eat if unopened, better safe than sorry I say!
I never grew up eating mussels, it wasn’t part of our diet. Mum seemed to view all sea creatures as worms. Shrimp, clam chowder, steamed mussels, it made no difference to her! I tried to get her to taste my Salt and Pepper Shrimp, and the faces she made, it was quite funny. It wasn’t till I was in my early twenties that I fell in love with mussels. It’s really because of the amazing mussel dishes in the restaurants I worked at that got me hooked.
How to Eat Mussels
Mussels are easy to make and very delicious! This isn’t the type of meal that you eat with a knife and fork, you’re gonna have to use your fingers. I always hold the in one hand, open it wide and use a fork to scoop out the mussel. Place the empty shell on a separate plate. I have at times even removed all the mussels from the shells, leaving the meat in the creamy sauce. This allowed me to eat all the mussels at once with the crusty bread pieces.
Some restaurants serve mussels as an Appetizer, but I love eating Mussels in a Creamy White Wine Sauce as a main meal. Mussels are often served in skillet type meals, in seafood pasta, or in broths.
How to Steam Mussels in White Wine
This is such an easy recipe to make, it just sounds a bit fancy. The hardest part is cleaning your mussels. They should be clean from barnacles, seaweed and debearded. Usually the mussels you buy are ready to use. Fry the onions in a pot all the mussels will fit into. No need to wash extra pots. When the onions are cooked, add wine, water, spices and mussels and close with a lid. When it starts to steam, shake the pan to flip the mussels around inside the pot. That’s it. So easy. After this I add the cream. Just be careful not to overcook the mussels, otherwise they will be too tough.
I tried something different for this recipe, and asked my readers on Facebook to help me choose my featured photo for my Mussels in White Wine recipe. I took quite a few photos and narrowed it down to 4 to choose from. It was close, but the most popular choice was my first photo. A simple white bowl filled with mussels with a spoon and crusty piece of bread.
I’m pretty happy with all the photos, but even happier with the Mussels in White Wine recipe! Bon Appetit! Приятного аппетита!
Mussels in White Wine
This delicious Mussels in a creamy white wine is easy to make and sure to impress with wine, cream, garlic and mushrooms. Mop up the sauce with a piece of bread. Perfect as an appetizer for as a dinner meal, this recipe is a keeper.
- 2 lbs / 1kg mussels
- 1 cup of white wine
- 1/2 cup water*
- 2/3 cup whipping cream
- 1 tablespoon butter
- 2 tablespoons oil
- 1 small onion sliced
- 1 clove garlic
- ½ lb / 250g mushrooms sliced
- 1 bay leaf
- 1/2 teaspoon turmeric
- 1 tablespoon of fresh chopped parsley optional
In a medium pot, fry the onions, garlic and mushrooms in oil and butter over medium-high heat.
When the onions become translucent about 5 minutes, add the water, wine, bay leaf, turmeric, parsley and mussels. Cook over medium-high heat.
When it starts to steam, constantly shake the pan (with the lid closed), to move the mussels around the pot until they are cooked. (for about 5- 10 minutes) Don't overcook the mussels as they will be tough.
Using a slotted spoon, remove the opened mussels and set aside, discarding the unopened ones.
Remove the bay leaf from the white wine mixture and add the heavy/thickened cream. Heat throughout, but don't allow to boil. Taste. Season with salt and pepper.
Serve mussels in a bowl with a generous serving of white wine broth, and a crusty baguette.
*substitute with fish stock for a richer flavor