Mussels in White Wine
Mussels in White Wine
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Mussels in White Wine

10 MIN
10 MIN
4 appetizers or 2 entrees



  1. In a large saucepan, gently cook the shallots in 30 ml (2 tablespoons) of butter for about 2 minutes without browning. Add the celery or fennel and cook for 2 to 3 minutes. Add the wine and bring to a boil.
  2. At the first sign of a boil, add the mussels and cover. Cook over high heat until they have opened, about 5 minutes. Discard any mussels that remain closed.
  3. Make a beurre manié by blending together the remaining butter and flour until the mixture is smooth.
  4. Remove the mussels and place in a warm serving dish, leaving the broth in the pan. Gradually whisk the butter mixture into the broth.
  5. Adjust the seasoning. Pour the sauce over the mussels.


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.


  1. simple and tasty

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.