Mussels au Vin

Mussels au Vin created by Kiwiwife

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

Ready In:
20mins
Serves:
Units:

ingredients

directions

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

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

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  1. Kiwiwife
    Mussels au Vin Created by Kiwiwife
  2. Kiwiwife
    Mussels au Vin Created by Kiwiwife
  3. Kiwiwife
    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!
  4. Kiwiwife
    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!
  5. DaniCook Cookitall
    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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