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    You are in: Home / Recipes / Mussels au Vin Recipe
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    Mussels au Vin

    Mussels au Vin. Photo by Kiwiwife

    1/2 Photos of Mussels au Vin

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    kitina's Note:

    This was in this mornings newspaper, I haven't tried it yet but it sure looks scrumptious!

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    Units: US | Metric


    1. 1
      Scrub mussels under running water and remove any beards.
    2. 2
      Discard mussels which remain open during handling.
    3. 3
      In a large saucepan combine olive oil, red pepper, garlic, shallots and pancetta.
    4. 4
      Cook over low heat, stirring frequently for 5 minutes.
    5. 5
      Increase heat to high and add wine and mussels.
    6. 6
      Cover and cook for 3 minutes.
    7. 7
      With a slotted spoon remove mussels as they open and place on a warm serving dish; discard any mussels that remain closed.
    8. 8
      Immediately add cream and parsley to the broth and simmer to reduce slightly.
    9. 9
      Add salt and pepper to taste.
    10. 10
      Pour hot broth over mussels in serving dish.
    11. 11
      Dress with chopped parsley.
    12. 12
      Serve immediately with crusty bread.
    13. 13
      Source: International Olive Oil Council.

    Ratings & Reviews:

    • on July 10, 2007


      After researching all the mussel recipes on the Zarr, I decided on this one and boy was my hubby glad I did! I have never eaten or cooked mussels before and was a bit nervous. Boy was it easy! My DH usually only eats dinner and this sfternoon told me he had a sub for lunch and wasn't sure he felt like mussels for dinner. Well let me tell you, he ate a full pound of mussels himself WITH a french bagette to soak up the broth. "Resturant quality" was his exact words. I followed exactly except used butter instead of oil and ommitted red peppers. Also used 1/2 & 1/2 instead of cream because thats what I had. I hope you've had a chance to make this kitina, apparenly, it is fantastic! Thanks for posting!

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    • on July 24, 2004


      I did it exactely like in the instructions. For my first time doing mussels it was perfect. Cheap and so good. I used good wine... "muscadet sèvre"... not too expensive but plate lickin good!

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    • on February 04, 2003


      Very Scrumptious Indeed. I followed the procedure exactly since I have never made mussels before and they were simple and easy to understand. I omitted the pancetta and the red peppers, and didn't miss them a bit. The mussels came out perfectly tender, flavored with the delicious broth. I put some fettucini in a bowl, then the warm mussels and the hot broth poured on top. My mouth is still smiling. Glad you posted this recipe.

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    Nutritional Facts for Mussels au Vin

    Serving Size: 1 (253 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 472.7
    Calories from Fat 236
    Total Fat 26.2 g
    Saturated Fat 9.2 g
    Cholesterol 104.4 mg
    Sodium 827.7 mg
    Total Carbohydrate 14.2 g
    Dietary Fiber 0.2 g
    Sugars 0.9 g
    Protein 28.2 g

    The following items or measurements are not included:


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