Mussels in White Wine with a Tangy Sauce
The tastiest way to cook mussels at home! Mussels marinated in your own kitchen taste every bit as good as the ones you'd order at a restaurant. Everything you need to know is right here in this recipe. The mussels are first simmered in white wine, then marinated — the result is simply delicious. Serve them as an appetizer or alongside a bed of rice or pasta. Before you start, inspect the mussels carefully: any that are already open aren't safe to eat.
Lubava
Recipe author
Mussels in White Wine with a Tangy Sauce
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 62 %
8 g
Fats 31 %
4 g
Carbohydrates 8 %
1 g
73 kcal
GI:
100
/
0
/
0
- Rinse the fresh mussels under running water. Toss out any that are already open — they aren't safe to eat. 2. Put the butter in a heavy-bottomed pot over medium heat. While it melts, peel the shallots and dice them. Add them to the pot and sauté until soft. 3. Pour in the dry white wine and add the mussels. Stir so they're all submerged. 4. Turn the heat to high and cover the pot. Cook for 6–7 minutes, until the shells open. 5. Lift the mussels out with a slotted spoon and spread them on a flat plate to cool. 6. Meanwhile, in a small bowl whisk together the vinegar and olive oil, then stir in the capers and Dijon mustard. Season with salt and ground black pepper to taste. 7. Once the mussels have cooled enough, carefully pull the meat from the shells and place it in a deep bowl. Pour the sauce over the top, cover, and refrigerate for 10–15 minutes. 8. Marinated mussels are best served on a bed of greens — tender young lettuce and fresh basil are perfect here. Rinse the lettuce and basil and arrange them in a bowl. 9. Spoon the marinated mussels over the greens and finish with a squeeze of lemon juice. Serve, with rice or pasta on the side if you like. Marinated mussels also work beautifully in seafood salads, on pizza, in risotto, pilaf, sushi rolls, paella, and many other dishes — or simply as a snack with a cold beer. In other words, the serving suggestion here is just one of many. Enjoy!
Caloric content of the products possible in the composition of the dish
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Ground black pepper - 255 kcal/100g
- White wine - 78 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Shallots - 72 kcal/100g
- Canned capers - 23 kcal/100g
- Capers - 23 kcal/100g
- Fried mussels - 59 kcal/100g
- Boiled mussels - 50 kcal/100g
- Lemon juice - 16 kcal/100g
- Olive oil - 913 kcal/100g
- Sea salt - 0 kcal/100g
- Dijon mustard - 143 kcal/100g
- Lettuce leaves - 12 kcal/100g
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