Imagine a dish that transports you to the coastal regions of France with just one bite - a culinary journey that combines the briny freshness of perfectly steamed mussels with the aromatic embrace of garlic and white wine. This isn't just a recipe; it's a gourmet experience that will transform your home kitchen into a Parisian bistro, impressing even the most discerning food lovers with its simplicity and explosive flavor!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: French
Serves: 2 servings
Ingredients
- 2 pounds mussels, cleaned
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup white wine
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Begin by preparing the mussels. Rinse them thoroughly under cold running water to remove any sand or debris. Discard any mussels that are open and do not close when tapped.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Allow the oil to warm for about 1-2 minutes, ensuring it does not smoke.
- Add the minced garlic to the pot and sauté for about 1-2 minutes, stirring frequently, until the garlic is fragrant and lightly golden. Be careful not to burn the garlic, as it can become bitter.
- Pour in the white wine, stirring to combine with the garlic and olive oil. Increase the heat to medium-high and bring the mixture to a gentle boil.
- Once boiling, add the cleaned mussels to the pot. Cover the pot with a lid and let the mussels steam for about 5-7 minutes, or until they have all opened. Shake the pot occasionally to ensure even cooking.
- After the mussels have opened, remove the pot from heat. Discard any mussels that remain closed, as they are not safe to eat.
- Stir in the chopped fresh parsley, and season with salt and pepper to taste. Mix gently to combine all the flavors.
- Serve the mussels immediately in deep bowls, spooning some of the garlic and wine broth over them. Pair with crusty bread for dipping into the flavorful broth.
Tips
- Mussel Selection: Always buy fresh mussels from a reputable fishmonger. Look for tightly closed shells that smell like the ocean - not fishy.
- Cleaning is Crucial: Scrub the mussels under cold water and remove any beard-like strings. Discard any mussels that are cracked or remain open after tapping.
- Timing is Everything: Overcooking mussels can make them tough and rubbery. Steam just until they open - typically 5-7 minutes.
- Wine Matters: Use a dry white wine like Sauvignon Blanc or Pinot Grigio for the best flavor profile.
- Serve Immediately: Mussels are best enjoyed hot, straight from the pot. Pair with crusty bread to soak up the delicious garlic-wine broth.
Nutrition Facts
Calories: 343kcal
Carbohydrates: 5g
Protein: 29g
Fat: 18g
Saturated Fat: 1g
Cholesterol: 80mg
