Mussels steamed open in white wine with shallots and garlic, finished with cream and parsley. Serves 2.
live, in their shells1,000g
15g
2piece
2clove
25g
150ml
100ml
1pinch| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1,000g | live, in their shells | — | |
| 2 | | 15g | — | — | |
| 3 | | 2piece | — | — | |
| 4 | | 2clove | — | — | |
| 5 | | 25g | — | — | |
| 6 | | 150ml | — | — | |
| 7 | | 100ml | — | — | |
| 8 | | 1pinch | — | — |
Tip the mussels into the colander.
Mussels · 1,000 g
Rinse under cold running water, pull off any beards, and throw away any with broken shells or that stay open when tapped.
Lay the parsley on the chopping board.
Flat-leaf parsley · 15 g
Lay the shallots on the chopping board.
Shallots · 2 pieceLay the garlic cloves on the board.
Garlic · 2 cloveCrush each clove lightly with the flat of the knife and pull off the skin.
Put the butter in the large saucepan.
Unsalted butter · 25 g
Melt it over a medium heat.
Add the shallots and garlic.
Fry for about 3 minutes, stirring, until soft but not browned.
Pour in the wine.
Dry white wine · 150 mlTurn up the heat and bring to the boil.
Put the lid on and cook over a high heat for about 4 minutes, shaking the pan now and then, until the mussels have opened; throw away any that stay closed.
Pour in the cream and stir for 1 minute, until hot.
Double cream · 100 mlAdd a pinch of pepper.
Ground black pepper · 1 pinch| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 1,000 g | | Tip the mussels into the colander.⏱ 10sResultMussels |
| 2 | — | | Rinse under cold running water, pull off any beards, and throw away any with broken shells or that stay open when tapped.⏱ 5 minResultRinsed musselsused in step 20 |
| 3 | 15 g | | Lay the parsley on the chopping board.⏱ 5sResultFlat-leaf parsley |
| 4 | Flat-leaf parsleystep 3 | | Chop the leaves roughly.⏱ 30sResultRoughly chopped parsley |
| 5 | Roughly chopped parsleystep 4 |  | Put it in the small serving bowl.⏱ 10sResultRoughly chopped parsleyused in step 23 |
| 6 | 2 piece | | Lay the shallots on the chopping board.⏱ 5sResultShallots |
| 7 | Shallotsstep 6 | | Trim the ends and peel off the skins.⏱ 1 minResultPeeled Shallots |
| 8 | Peeled Shallotsstep 7 | | Chop them finely.⏱ 1 min 30sResultChopped shallots |
| 9 | Chopped shallotsstep 8 |  | Put them in the small bowl.⏱ 10sResultChopped shallots |
| 10 | 2 clove | | Lay the garlic cloves on the board.⏱ 5sResultGarlic |
| 11 | Garlicstep 10 | | Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 40sResultPeeled garlic cloves |
| 12 | Peeled garlic clovesstep 11 | | Chop them finely.⏱ 45sResultFinely chopped garlic |
| 13 | Finely chopped garlicstep 12 | | Add them to the bowl.⏱ 10sResultShallots and garlicused in step 16 |
| 14 | 25 g | | Put the butter in the large saucepan.⏱ 10sResultUnsalted butter |
| 15 | — | | Melt it over a medium heat.⏱ 1 minResultMelted butter |
| 16 | Shallots and garlicstep 13 | | Add the shallots and garlic.⏱ 10sResultShallots and garlic and butter |
| 17 | — | | Fry for about 3 minutes, stirring, until soft but not browned.⏱ 3 minResultSoft shallots and garlic |
| 18 | 150 ml | | Pour in the wine.⏱ 10sResultWine and shallots |
| 19 | — | | Turn up the heat and bring to the boil.⏱ 1 minResultBoiling wine |
| 20 | Rinsed musselsstep 2 | | Tip in the mussels.⏱ 15sResultMussels to steam |
| 21 | — | | Put the lid on and cook over a high heat for about 4 minutes, shaking the pan now and then, until the mussels have opened; throw away any that stay closed.⏱ 4 minResultOpened mussels |
| 22 | 100 ml | | Pour in the cream and stir for 1 minute, until hot.⏱ 1 minResultMussels and garlic cream |
| 23 | Roughly chopped parsleystep 5 | | Stir in the parsley.⏱ 15sResultMussels with parsley |
| 24 | 1 pinch | | Add a pinch of pepper.⏱ 5sResultFinished mussels |
| Total Time | 22 min | ||
| Nutrient | Per serving |
|---|---|
| 769kcal | |
| 51g | |
| 38g | |
| 19g | |
| 26g | |
| 5g | |
| 1g | |
| 1,443mg |
Mussels steamed open in white wine with shallots and garlic, finished with cream and parsley. Serves 2.
What you’ll doYou will clean the mussels, soften shallots and garlic in butter, steam the mussels open in white wine, then stir in cream and parsley.
