The season for mussels is in the months with an ‘R’ but nowadays the mussel season has shifted a little and the ‘new’ mussels are already perfect to eat in summer.
- 4 kg mussels
- 1 bottle dry white wine such as sauvignon
- 40 gr unsalted butter
- 100 gr chopped onion
- 60 gr chopped shallot
- 4-5 chopped garlic cloves
- 1 chopped celery stalk
- 1 bouquet garni
- 2 handfuls chopped parsley
Scrub the mussels well under cold water and pull out the beards by gripping them and pulling towards the hinge-end of the mussel. Discard any open or broken shells.
Sweat the onions, celery and shallots with the butter for a minute in a large stock pot.
Increase the heat and add the mussels, the garlic, the bouquet garni and the white wine with some freshly cracked white pepper.
Cook with a lid on for 2 minutes and start shaking the pan to move the mussels around. All are cooked when the mussels are open.
Stir in the parsley and serve immediately.
- Do not add salt to the mussels. They will be naturally salty if they are fresh.
- Fresh mussels should look wet and smell like the ocean, salty and clean. If a funny smell appears or if many of them are open already then don’t buy them.
- The leftover mussel jus or broth can be sieved and used for other preparations such as velouté, mouclade and more.
Calories: 690kcalCarbohydrates: 30gProtein: 62gFat: 20gCholesterol: 164mgSodium: 1473mgFiber: 1gSugar: 4gVitamin A: 1093IUVitamin C: 45mgCalcium: 169mgIron: 21mg