Mussels au Vin

  • Prep Time: 10 mins
  • Total Time: 20 mins
  • Servings: 4-6

    • About This Recipe

    “This was in this mornings newspaper, I haven’t tried it yet but it sure looks scrumptious!”

    Ingredients

  • 2lbsmussels
  • 3tablespoonsolive oil
  • 1/3 cupdiced roasted red pepper
  • 2clovesgarlic, minced
  • 2shallots, chopped
  • 2ouncespancetta, chopped
  • 1 1/2 cupsdry white wine
  • 1/2 cup whipping cream or 1/2 cuptable cream
  • 1tablespoonchopped fresh parsley
  • salt and pepper

    • Directions

  • Scrub mussels under running water and remove any beards.
  • Discard mussels which remain open during handling.
  • In a large saucepan combine olive oil, red pepper, garlic, shallots and pancetta.
  • Cook over low heat, stirring frequently for 5 minutes.
  • Increase heat to high and add wine and mussels.
  • Cover and cook for 3 minutes.
  • With a slotted spoon remove mussels as they open and place on a warm serving dish; discard any mussels that remain closed.
  • Immediately add cream and parsley to the broth and simmer to reduce slightly.
  • Add salt and pepper to taste.
  • Pour hot broth over mussels in serving dish.
  • Dress with chopped parsley.
  • Serve immediately with crusty bread.
  • Source: International Olive Oil Council.

    • Reviews

  • “After researching all the mussel recipes on the Zarr, I decided on this one and boy was my hubby glad I did!I have never eaten or cooked mussels before and was a bit nervous. Boy was it easy!My DH usually only eats dinner and this sfternoon told me he had a sub for lunch and wasn’t sure he felt like mussels for dinner.Well let me tell you, he ate a full pound of mussels himself WITH a french bagette to soak up the broth.”Resturant quality” was his exact words.I followed exactly except used butter instead of oil and ommitted red peppers.Also used 1/2 & 1/2 instead of cream because thats what I had.I hope you’ve had a chance to make this kitina, apparenly, it is fantastic!Thanks for posting!”

  • “I did it exactely like in the instructions. For my first time doing mussels it was perfect. Cheap and so good. I used good wine… “muscadet sèvre”… not too expensive but plate lickin good!”

  • “Very Scrumptious Indeed.I followed the procedure exactly since I have never made mussels before and they were simple and easy to understand. I omitted the pancetta and the red peppers, and didn’t miss them a bit.The mussels came out perfectly tender, flavored with the delicious broth.I put some fettucini in a bowl, then the warm mussels and the hot broth poured on top.My mouth is still smiling. Glad you posted this recipe.”

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