Imagine a dish that captures the essence of coastal France in every single bite - tender, succulent mussels swimming in a luxurious white wine and fresh tomato broth that will make your taste buds dance with delight! This Steamed Mussels in Wine and Fresh Tomatoes recipe is not just a meal, it's a culinary journey that transforms your kitchen into a charming Mediterranean restaurant, bringing the vibrant flavors of the sea directly to your dining table.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 2 pounds mussels, cleaned
- 1 cup white wine
- 2 cups fresh tomatoes, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- Thoroughly inspect and clean the mussels. Discard any mussels with cracked shells or that do not close when tapped. Rinse under cold running water and remove any beard-like strands.
- In a large, wide cooking pot or Dutch oven, heat olive oil over medium heat. Add minced garlic and sauté for 30-45 seconds until fragrant, being careful not to brown the garlic.
- Pour the white wine into the pot and bring to a gentle simmer. Allow the wine to reduce slightly for about 2 minutes, which will concentrate the flavor.
- Add the diced fresh tomatoes to the wine and garlic mixture. Stir and let the tomatoes cook for 2-3 minutes, creating a light sauce.
- Carefully add the cleaned mussels to the pot. Increase heat to medium-high and cover with a tight-fitting lid. Steam the mussels for 5-7 minutes, shaking the pot occasionally to ensure even cooking.
- Check the mussels - they are done when all shells have opened wide. Discard any mussels that remain closed after cooking, as these are not safe to eat.
- Season the broth with salt and freshly ground black pepper to taste. The natural saltiness of the mussels might mean you need minimal additional salt.
- Transfer the mussels and broth to a large serving bowl. Garnish generously with freshly chopped parsley.
- Serve immediately with crusty bread to soak up the delicious wine and tomato broth. Best enjoyed hot and fresh.
Tips
- Mussel Freshness is Key: Always buy mussels from a reputable fishmonger and use them on the same day of purchase.
- Cleaning Technique: Scrub the mussels under cold running water and remove any "beards" by pulling them off just before cooking.
- Safety First: Discard any mussels with cracked shells or those that don't close when tapped before cooking - this ensures you're only serving safe, fresh seafood.
- Don't Overcook: Mussels cook quickly. Once the shells open wide, they're done. Overcooking will make them tough and rubbery.
- Wine Selection: Choose a crisp, dry white wine like Sauvignon Blanc or Pinot Grigio that you'd also enjoy drinking for the best flavor.
- Bread Pairing: Serve with a crusty French baguette to soak up the delicious wine and tomato broth - it's practically mandatory!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 8g
Protein: 25g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 55mg
