Mussels in White Wine, Recipe with Video

Mussels in white wine recipe image
Mussels in white wine Recipe Image © Thomas Sixt

Author:
is a chef, food photographer and cookbook author.
Here he shares recipes, answers cooking questions and helps with cooking.

You can find my mussels in white wine recipe in this post.

The comprehensive instructions for preparing the popular sea creatures accompany you in the kitchen.

In addition to the season, I give lots of tips and tricks for preparing the popular mussels with photos and a cooking video.

Have fun and good luck.

I would be happy if you comment on this post at the bottom of the page or leave a cooking question.

1. Recipe Mussels in White Wine

Here is the guide. I’m always happy about comments, kitchen gossip and cooking questions, use the comment function at the bottom of the page. Good succeed!

Mussels in White Wine

Cooked, photographed and written down by chef Thomas Sixt.

Servings 2
Calories 1492
Total Time 40 Min.

Easy instructions for preparing mussels in white wine.

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4.86 from 926 ratings

Mussels in white wine recipe image
Mussels in white wine Recipe Image © Thomas Sixt

Preparation Time

25 Min.

Ingredients

1 Piece onion (I like to use shallots)
3 Piece Potatoes (Optional leeks and celery)
3 Piece carrots
1-3 Piece glove of garlic
50 ml Olive oil
100 ml dry white wine (I also like to use Prosecco)
200 ml concentrated vegetable broth (I also like to use fish stock)
1 kg Mussels fresh
3 Piece young onions
1 Piece red bell pepper
1 Piece fresh lemon
4 Pinches primal salt
5 Pinches black ground pepper
2 Pinches chili flakes

Instruction

Finely dice shallots
Whole and peeled shallots, peeled and diced.

Prepare onions

Halve, peel and finely dice the onion.

Cut vegetable cubes
Vegetables cut into cubes: diced carrots, diced celery and diced leeks.

Cut vegetables

Peel the potatoes and carrots and cut into thin slices.

Halve and quarter the potatoes beforehand, depending on their size.

finely diced garlic cloves
Peel fresh garlic and finely dice the cloves

Cut garlic

Peel and slice the garlic.

Roast garlic
Golden brown fried garlic creates the typical aroma that we know from Italian cuisine.

Prepare starter

Roast the garlic (see picture), add the remaining diced vegetables and sauté.

Deglaze with white wine and broth and cook with lid until al dente.

lemon zest
Prepare lemon zest or lemon zest

Prepare lemon

Finely slice the spring onions, slice the peppers into strips and peel the lemon and add to the stock.

mussels
Mussels photographed on a sieve.

Prepare mussels

Wash and clean the mussels and put them in a bowl.

Boil mussels
Put the mussels in the prepared vegetable mixture. Step picture

Add mussels

Add the prepared mussels to the stock, season with pepper and chilli.

Boiled mussels
Cooked mussels in a pot with parsley just before serving.

Cook mussels

Cook the mussels with the lid on for 8-10 minutes.

Mussels in white wine recipe image
Mussels in white wine Recipe Image © Thomas Sixt

Serve

Arrange the mussels with the vegetables, mix the mussel stock with the remaining olive oil until fluffy and pour over the mussels.

Serve quickly with a fresh baguette or other white bread. Bon appetit!

Video

Keyword

2. Nutrition Facts and Calories

3. You Cook Mussels in White Wine in Season

Domestic mussels are traditionally offered in Germany in the cold season from September to February .

Then the mussels are very fleshy and taste excellent thanks to the cold water.

This only refers to “native” mussels.

Due to the different suppliers and worldwide breeding, you can buy the mussels fresh almost all year round.

Traditionally, I prefer to eat mussels when they are in season.

Season tip from chef Thomas Sixt

4. Clean the Mussels and General Tips

Always wash the mussels well, in cold water, then brush them.

Scrape the shells with a knife as needed if calcareous spots (shells) of sea anemones stick to the mussels.

This is especially true for the mussels.

Remove the strands (beards), pulling sideways.

Wash the mussels several times in alternating fresh, cold water.

Mussels in a bowl
Mussels in a bowl photographed from above.

5. How do you recognize good and bad mussels?

The following tips are important to ensure that the sea creatures are really fresh on the table.

5.1 Smell Test

In general, note the smell, living, fresh mussels smell of sea and algae. If the mussels smell unpleasant, please be careful and rather buy fresh goods. In general, mussels have to be prepared quickly.

5.2 Open mussels

Put the mussels in cold water, wait a few minutes. You then immediately sort out any wide open mussels or mussels with a broken shell. In general, note the smell, living, fresh mussels smell of sea and algae.

5.3 Knock Test

Slightly opened (1-2 mm) is fine, the mussels should close again when tapped or when lying in cold water. The important thing is that the mussels are still alive.

5.4 Closed mussels after cooking

Mussels and mussels in general that are closed after cooking should be left aside, mussels that are closed after cooking are definitely not okay. Just eat the wide-open clams!

Open mussels that don’t close in the water are definitely broken and have to go in the trash can

Chef Thomas Sixt on the mussel freshness test

6. Tips from Italian cuisine for mussels in white wine

Mussels get along very well with garlic, so it usually goes into the saucepan and he can cuddle with the mussels.

The amount of garlic decides whether a good mussel preparation will make or break, so when it comes to garlic: less is more!

Clams in white wine
Clams in white wine.

Italian cuisine is known for excellent mussel dishes, let’s take a closer look.

Thank God I figured it out very quickly, which brings the typical Italian taste to the mussels 🙂

First, the garlic is “made” lightly golden brown in oil, which requires a delicate touch, because it must not turn black and bitter.

Incidentally, similar to spaghetti aglio e olio. That’s wrong in many recipes, but it’s correct in another way.

In the silver spoon, which is the bible of Italian cuisine, “golden brown”.

Of course, this is done in olive oil and although cookery preachers throughout the country write that you shouldn’t fry hot with olive oil, the Italian cook and mom still do it at home.

You can also watch the “garlic in olive oil” fry on Italian cooking television and that’s how it’s done there.

Roast garlic
Golden brown fried garlic creates the typical aroma that we know from Italian cuisine.

There’s still the matter of Prosecco – it’s actually better than white wine, as my various attempts have shown.

But we don’t want to argue about that, a good dry white wine is also possible, if you want to make an impression take a Lugana Ca dei Frati.

So leave the Kupfergrube GG on the wine shelf if you want it to be “Italian” and cook your mussels with Italian grape juice.

Garlic golden brown and Italian wine or Prosecco create that typical aroma that we love.

Chef Thomas Sixt on the mussel dish from Italy.

7. More matching pot and pan ideas

Comments, Cooking Questions and Answers

4.86 from 926 ratings

Below you can write to me directly.
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  • Hi Thomas!

    Let the clam season begin! 😀

    I will be happy with your Recipe!

    Reply

    • Thats a good Idea! Exactly 🙂 Good luck! Greetings Thomas

      Reply

  • Too bad the mussel season is already over… can I also make the recipe with frozen mussels or should I wait until October?

    Reply

    • Hello Atal,

      I'm sure you'll still find fresh mussels.

      Due to worldwide breeding, good quality can be bought almost all year round.

      Now try the scallops with the asparagus , t
      hey are available frozen or fresh.

      Don't forget to cook asparagus too 🙂

      I wish you the best of luck.

      Greetings Thomas

      Reply

  • Hi Thomas!

    Can I get fresh mussels all year round now?

    A restaurateur once told me that the mussel months were only because of the supply chain and not because there are no mussels in summer… 🙂

    It's such a nice, light dish… I would taste that in May too ..

    Reply

    • Hello Silvio,

      the old rule in Germany says that months with an r are shell months.

      But you can't take that too seriously anymore, because fresh mussels of good quality are almost always available due to worldwide breeding.

      Be sure to try the mussel recipe from Belgium.

      I ate the best mussels there and wrote it down right away.

      You can find moules frites at the appropriate place! —>

      I wish you the best of luck! Greetings Thomas

      Reply

  • Dear Thomas,

    fine idea again 🙂

    after the turkey from the oven according to your world's best recipe has been available for Christmas for 2 years, I have now dared to try your mussel recipe.

    I can tell you, the family – including me – was extremely enthusiastic, what a taste!

    Absolute success guarantee, great step-by-step instructions, so great food becomes an even better dish.

    Thank you very much and best regards, Tanja.

    Reply

    • Hello Tanja,

      thank you for the raving 🙂 I'm happy.

      I linked the turkey in your comment.

      Then it will be easier to find.

      After all, many are already reading along.

      I'm happy about the positive feedback on the shells. Continued success Greetings Thomas

      Reply