Mussels in White Wine

Mussels in White Wine

  • Preparation 10 min
  • Cooking 10 min
  • Makes 4 appetizers or 2 entrees
  • Egg-free
  • Nut-free

Categories

Ingredients

    • 1/3 cup (75 g) soft butter
    • 3 tbsp flour
    • 4 shallots, chopped
    • 1 cup (135 g) celery, sliced
    • 1 1/2 cups (375 ml) white wine
    • 2 lbs (900 g) mussels, trimmed and washed

Preparation

Note from Ricardo

Inexpensive recipes

Are mussels inexpensive? Yes. They are among the cheaper seafood. The evidence, a bag of 1 kg (2 lbs) costs around $5 and feeds two people as a main dish. Mussels also have the great advantage of cooking quickly and are low in calories (provided they are not eaten with too many fries!).

Mussel Tips
1. A very convenient way to eat mussels is to use an empty shell as pliers to remove the flesh of the other mussels. Then, with a larger shell, used as a spoon, you can taste the broth. The kids love it. 2. Apparently, it is best to keep the "byssus," which is the bundle of mussel filaments that allows them to cling to rocks or stakes. Byssus give more flavor to the broth. It is a matter of taste. 3. If the mussels are open before cooking, give a slight tap on the open shell. If the mussel closes, it's perfect, it is still alive. If it does not close, it has to be discarded, because it is dead. After cooking, you should also discard any mussels that remain closed. 4. Mussels can be stored in the refrigerator for up to three days. Ideally, they are placed in a container covered with a damp cloth, never in a closed plastic bag. Mussels, like oysters, need to breathe.
 

Personal Note