Quick mussels in white wine

Name: Quick mussels in white wine
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: French
Ingredients: 300 g Raw mussel meat, shelled and thawed; 70 g Shallots; 8 g Garlic; 20 g Butter; 100 g White wine; 12 g Fresh parsley; 180 g Wheat baguette; 100 g Water; 1 g Black pepper

Shelled mussels in a shallot and wine broth, with baguette.

Estimated total time: 25 minutes2 portionsAbout 520 kcal per portion

Quick mussels in white wine — representative dish photograph — Photo: Thomon · CC BY-SA 4.0 · Photo source. Representative dish photograph; ingredients, garnishes and presentation may differ. Resized and JPEG-compressed; displayed with responsive cropping.

Ingredients for 2 portions

300 g Raw mussel meat, shelled and thawed
70 g Shallots
8 g Garlic
20 g Butter
100 g White wine
12 g Fresh parsley
180 g Wheat baguette
100 g Water
1 g Black pepper

Method

Start with raw shelled mussel meat that is already thawed. Chop shallot, garlic and parsley; slice the baguette.
Soften shallot and garlic in butter in a lidded saucepan for 4 minutes without browning.
Add wine and water and simmer uncovered for 3 minutes. Add mussel meat, cover and gently cook for 4–6 minutes until completely cooked and hot throughout.
Stir in parsley and pepper and serve immediately with baguette to dip in the broth.

Quick adaptation using raw shelled mussel meat; thawing time is not included. Photo shows the traditional shell-on presentation. Buy 300 g meat, not 300 g whole mussels. Wine contains sulphites. Timing is an editorial estimate for two portions, including the preparation described; larger batches can take longer. Not kitchen-tested by Schmackig.

Moules marinières

Allergens and ingredient checks

Listed allergens: gluten, milk, molluscs, sulphites. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe / dish reference

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