Are you looking for a simple yet elegant dish to serve for your Christmas or New Year celebration? Look no further than this recipe for steamed mussels in white wine, shallots and herbs. This dish is easy to prepare, but tastes like a gourmet treat. The mussels are cooked in a fragrant broth of white wine, shallots, garlic, parsley, thyme, and butter, and served with crusty bread to soak up the delicious sauce. The mussels are tender, juicy, and full of flavor, and the broth is rich and aromatic. This dish is perfect for sharing with your loved ones, and will impress your guests with its sophistication and taste.
Table of Contents
Ingredients
To make this dish, you will need the following ingredients:
- 4 pounds of fresh mussels, scrubbed and debearded
- 2 tablespoons of unsalted butter
- 4 shallots, peeled and finely chopped
- 4 cloves of garlic, peeled and minced
- 1 cup of dry white wine
- 1/4 cup of chopped fresh parsley
- 2 sprigs of fresh thyme
- Salt and pepper, to taste
- Crusty bread, for serving
Tools and Equipment
You will need the following tools and equipment to make this dish:
- A large pot with a tight-fitting lid
- A colander
- A large bowl
- A cutting board
- A knife
- A measuring cup
- A measuring spoon
- A wooden spoon
Recommended Products
We recommend using the following products to make this dish:
- Lodge Enameled Cast Iron Dutch Oven, a versatile and durable pot that can be used on the stovetop or in the oven, and is ideal for cooking mussels.
- OXO Good Grips 3-Piece Wooden Spoon Set, a set of sturdy and comfortable wooden spoons that are perfect for stirring and serving.
- Wusthof Classic 8-Inch Chef’s Knife, a high-quality and sharp knife that can handle any chopping task with ease.
Time Required
This dish takes about 30 minutes to make, from start to finish. Here is the breakdown of the time required:
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
Mise en Place
Before you start cooking, make sure you have everything ready. Here is what you need to do:
- Scrub and debeard the mussels, discarding any that are open or broken. Rinse them well under cold water, and drain them in a colander. Transfer them to a large bowl, and keep them refrigerated until ready to use.
- Peel and finely chop the shallots, and peel and mince the garlic. Set them aside in separate bowls.
- Chop the parsley, and remove the leaves from the thyme sprigs. Set them aside in another bowl.
- Measure the butter, the wine, the salt, and the pepper, and have them ready near the stove.
Step-by-Step Instructions
Follow these steps to make the dish:
- In a large pot over medium-high heat, melt the butter. Add the shallots and garlic, and cook, stirring occasionally, until soft and translucent, about 10 minutes.
- Add the wine, the parsley, the thyme, the salt, and the pepper, and bring the mixture to a boil. Reduce the heat and simmer for 5 minutes, until slightly reduced.
- Add the mussels to the pot, and cover with the lid. Cook, shaking the pot occasionally, until the mussels open, about 10 minutes. Discard any mussels that do not open.
- Transfer the mussels and the broth to a large platter, or divide them among individual bowls. Serve hot, with crusty bread to dip in the sauce.
Serving Instructions
This dish serves 4 to 6 people, depending on the appetite and the portion size. You can serve it as a main course, or as an appetizer or a light meal. To serve, you can either:
- Spoon the mussels and the broth over a bed of cooked pasta, rice, or couscous, for a more filling dish.
- Add some cream, lemon juice, or fresh herbs to the broth, for a more creamy, tangy, or herbaceous flavor.
- Sprinkle some grated cheese, such as Parmesan, Gruyere, or Feta, over the mussels, for a more cheesy and savory touch.
Plating and Garnishing
To make the dish look more appealing and festive, you can:
- Arrange the mussels in a circular pattern on a large platter, and pour the broth in the center, for a more elegant presentation.
- Garnish the dish with some more chopped parsley, thyme, or other fresh herbs, for a more colorful and aromatic touch.
- Add some lemon wedges, cherry tomatoes, or olives to the platter, for a more vibrant and Mediterranean flair.
Tips and Notes
Here are some tips and notes to help you make the dish successfully:
- Choose fresh and live mussels, that are closed or close when tapped, and have a clean and shiny shell. Avoid mussels that are open, cracked, or have a foul smell.
- Store the mussels in the refrigerator, in a bowl covered with a damp cloth, until ready to use. Do not store them in a plastic bag or in water, as they will suffocate and die.
- Use a dry white wine, such as Sauvignon Blanc, Pinot Grigio, or Chardonnay, that you would drink, as it will affect the flavor of the dish. Do not use cooking wine, as it has added salt and preservatives.
- Adjust the seasoning of the broth to your taste, adding more or less salt, pepper, garlic, or herbs, as you like.
- Enjoy the dish while it is hot, as the mussels will become tough and rubbery when they cool down.
Nutrition Facts
Here are the nutrition facts for one serving of the dish, assuming 4 servings per recipe:
- Calories: 386
- Fat: 13 g
- Saturated fat: 6 g
- Cholesterol: 95 mg
- Sodium: 566 mg
- Carbohydrates: 18 g
- Fiber: 1 g
- Sugar: 3 g
- Protein: 36 g
Disclaimer
This dish contains shellfish, which are a common allergen and can cause severe reactions in some people. If you are allergic to shellfish, do not consume this dish. If you experience any symptoms of an allergic reaction, such as hives, swelling, difficulty breathing, or nausea, seek medical attention immediately.
This dish also contains alcohol, which can have negative effects on your health and well-being. If you are pregnant, breastfeeding, underage, or have a medical condition or medication that affects your alcohol tolerance, do not consume this dish. If you consume this dish, do so in moderation and responsibly, and do not drive or operate machinery afterwards.