In this video I show you how to make a simple, yet elegant dish: mussels in white wine sauce. I love this dish because you make it all in one pot (easy clean up) and with the cooler months at our doorstep the warm broth is satisfying yet light. Watch the video below for step by step instructions.
Mussels in white wine
Feeds 2-4
Ingredients
2 lbs mussels
1 bunch fresh parsley + sage
3-5 gloves fresh garlic, chopped
Olive oil
2 tbs butted (optional)
1 cup white wine
Salt to taste
Process
Chop herbs and clean mussels then set both aside, be careful not to cover the mussels as they need to breathe.
Add about 1/4 cup of olive oil or enough to cover the bottom of your pan and heat on medium high. Add butter if desired for a creamier, smoother broth.
Add chopped garlic and cook until golden brown (this happens very quickly so don’t go anywhere).
Add white wine, and then mussels. Cover and reduce heat to medium low. Cook until all mussels have opened, about 5 to 10 minutes. Any mussels that do not open up should be discarded and not eaten.
Toss in chopped herbs and serve with a toasted baguette.
