Mussels in White wine or also know as “Mussels sailors style”, is one of the the most common preparations of mussels, credited to the French who are masters of fine cuisine. This version of the recipe is one we found in a collection of mussel recipes from The Great Eastern Mussel Company and is one of the recipes that can be found in their classic cookbook publish in 1995.
One of the most tidiest steps of cooking with mussels is the task of removing the beards and cleaning the mussels. Our Pemaquid Mussels are debyssed (beards removed) and ocean purged during our harvesting process, which ensures a clean mussel that is ready to use in preparation. Hope you enjoy this classic French dish made with Pemaquid Mussels. as much as we do. Be sure to pick up a fresh loaf of crusty bread, for dipping!
Recipe shared from The Great Eastern Mussel Cookbook
INGREDIENTS
- 2 tablespoon olive oil
- 1/4 cup chopped onions
- 2 cloves garlic, finely chopped
- 1/4 cup celery ribs or green pepper
- 2 pounds Pemaquid Mussels
- 1/4 cup dry white wine
- 1 each bay leaf (optional)
- grated lemon peel (optional garnish)
- fresh chopped parsley (optional garnish)
- Serve with crusty French bread for dipping
DIRECTIONS
Saute onion, garlic, celery/pepper in oil in a large saucepan over medium heat for 30 seconds or until vegetables tender. Add Pemaquid Mussels and white wine and bay leaf. Cook for about 4 minutes or until mussel shells open. Shake the pan occasionally while cooking.
Divide mussels into individual deep bowls with the broth. Garnish with grated lemon peel and freshly chopped parsley. Serve with crusty bread for dipping
Can be serve with steamed rice as a main dish.
