Wine & food
A Maritime Classic from France
Mussels steamed in a broth of white wine, shallots and herbs.
1 min read
The cleaned mussels go into a pot with softened shallots, garlic and white wine. After a few minutes, they have opened and absorbed the broth, and are served immediately with fresh parsley.
Ingredients:
2 kg fresh mussels
2 shallots
2 garlic cloves
300 ml dry white wine
2 tbsp olive oil
Parsley, salt, pepper
Method:
Clean the mussels, discarding any that are open.
Sweat the shallots & garlic.
Add the mussels, wine and seasonings.
Cover and cook for 8–10 minutes, until the mussels have opened.
Die Weinpost
