Mussels in white wine recipe are sold fresh the shells. Buy them from a reliable fish market or gather them fresh only when in season in your particular area. (They could be toxic if eaten out of season.)
Mussels must be alive when cooked, the shells un-broken and tightly closed, or they should close if touched.
Rinse thoroughly under running cold water to remove all sand. Discard any that remain open. Scrub clean with a stiff metal brush, scraping off any loose barnacles with a knife. With shears, clip off beards.
To steam mussels, place them in a large pot in a small amount of boiling water. Tightly cover the pot and simmer over medium heat 5 to 10 minutes until all the shells open up. Discard any unopened shells.
- 900g (2 lb) fresh mussels
- 1 small onion, skinned and finely chopped
- 1 garlic clove, skinned and crushed
- 75ml (5 tbsp) dry white wine
- 75 ml (5 tbsp) fish stock or water
- 30 ml (2 tbsp) chopped fresh parsley
- salt and freshly ground pepper
- To clean the mussels, put them in a sink or bowl and scrub thoroughly with a hard brush. Wash them in several changes of water.
- Scrape off any ‘beards, or tufts protruding from the shells. Discard any damaged mussels or any that do not close when tapped with a knife.
- Put the onion, garlic, wine, stock, and mussels in a large bowl. Cover and cook on HIGH for 3-5 minutes or until all the mussels have opened, removing the mussels on the top as they open and shaking the bowl occasionally. Discard any mussels that have not opened.
- Pile the mussels in a warmed serving dish. Stir the parsley into the liquid remaining in the bowl and season to taste with salt and pepper. Pour over the mussels and serve immediately with lots of crusty bread.