Mussels in White Wine, Recipe with Video
Thomas Sixt 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.
Table of Contents
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.
Easy instructions for preparing mussels in white wine.
|1||Piece||onion (I like to use shallots)|
|3||Piece||Potatoes (Optional leeks and celery)|
|1-3||Piece||glove of garlic|
|100||ml||dry white wine (I also like to use Prosecco)|
|200||ml||concentrated vegetable broth (I also like to use fish stock)|
|1||Piece||red bell pepper|
|5||Pinches||black ground pepper|
Halve, peel and finely dice the onion.
Peel the potatoes and carrots and cut into thin slices.
Halve and quarter the potatoes beforehand, depending on their size.
Peel and slice the garlic.
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.
Finely slice the spring onions, slice the peppers into strips and peel the lemon and add to the stock.
Wash and clean the mussels and put them in a bowl.
Add the prepared mussels to the stock, season with pepper and chilli.
Cook the mussels with the lid on for 8-10 minutes.
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!
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.
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 canChef 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!
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.
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
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