Mussels in White Wine

Level: Super easy
Time: Cooking: 10 minutes
Preparation: 1 hour, unless you bought your mussels de-bearded and scrubbed

Serves 4.

  • 1.5kg mussels, scrubbed, rinsed and de-bearded
  • 4 shallots
  • 1 celery spear, finely sliced
  • 1 small red pepper, deseeded, julienne
  • 250ml cream
  • 1 bottle of wine, Sauvignon Blanc
  • 2 small fennel bulbs, julienne
  • generous handful of Italian parsley, finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • 2 bay leaves, dried
  • salt and pepper to season
  • Crusty bread

Peel and chop shallots finely, sauté until transparent in a little olive oil. Add the chopped celery, red pepper, fennel, salt and pepper and bay leaves to the sautéed shallots. Fry gently for a few minutes. Pour in the bottle of wine and reheat the mixture until the wine is just short of boiling. Toss in the mussels, place a firm-fitting lid on the pan, swirl the mixture around and cook closed for at least 4–5 minutes, allowing the mussels to steam in the mixture. Now add the cream and chopped parsley, taste and season accordingly, and serve with nice chunks of fresh bread. 

Sauvignon Blanc complements this dish.

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Recipe by Diane Heierli, Photography & Styling C&D Heierli