Mussels in wine

Stewed mussels in wine

White grape wine enriches the taste impression of seafood, giving them sophistication and a sense of celebration. Table white wine is served with seafood delicacies.

In addition, in its aromatic, slightly acidic noble moisture, you can cook seafood. Today it is a recipe for delicious mussels (or oysters) stewed in white wine.

For mussels in white wine you will need

Mussels or oysters - 1 kg;
Onion - 1 head;
Garlic - 1 head;
Dry white wine - 1 glass;
Olive oil - 1 cup;
Water - 0.5 cups;
Green parsley, hot bitter pepper (pod or less, to taste).

How to cook mussels in wine

Stew vegetables for mussels

Pour on the heated oil pan, pour in finely chopped onion, garlic and hot pepper. Lightly fry and salt.

Onion roasting with garlic and hot pepper before stewing mussels

Stew mussels with vegetables and herbs in wine

Then put whole shells on the pan and wait for the flaps to open.

Mussels on the griddle

Simmer another 3 minutes, pour in water, wine and pour parsley. If you have ready-made halves of mussels, then just a couple of minutes, warm them on a garlic-onion pillow.

Fill the mussels with wine

Sprinkle mussels greens

Cover and simmer on low heat for 10 minutes. If you have tried before and realized that you are ready - turn it off.. Excess heat treatment to anything.

Submit mussels to the table

It is considered that it is better to heat a plate with ready mussels, this can be done in the oven. But not necessarily.

Serve this mussels dish hot, with a slice of lemon (but not necessary). For a portion of 6 mussels enough.

Mussels garnish is not necessary, but you can serve potatoes, rice or pasta with fresh vegetables or grilled vegetables to the clams. Ready mussels, laid out on a plate, it is necessary to pour plenty of vegetable sauce from the pan.

A plate of delicious mussels and mashed potatoes

Features cooking mussels in wine sauce

How to cook frozen mussels

Frozen mussels must be taken out of the freezer beforehand and allowed to thaw at room temperature. If they were in the package, the package must be notched so that the defrosted mussels do not suffocate.

What can be changed in the recipe for mussels

If you do not like spicy and almost give up the pepper, you can sprinkle mussels with feta or cheese, or add unsweetened yogurt or sour cream to the pan with mussels at the end of the stewing. And the dish will acquire new colors.

According to the same recipe you can cook oysters in wine.

Taste of mussels

If you imagine that its taste is painted on a transparent sheet of glass with edible paints, then it can be described as follows: a large, sweeping, thick (like sour cream) curl of garlic taste is mixed with thin streams of orange-pink, translucent, sweet-salty mollusk juice, where it bursts strict, transparent, smooth lemon line, refreshing the overall picture, as if calling for the pranksters to order. Then it all washed off.

Nevertheless, random drops of sauce remain on the glass, and the olive-creamy oil mixture softens and lubricates the sharp tips of their splashes, as if they were being passed over with a finger. Here is such a pleasure.

Spicy, tasty, juicy mussels!

One of Jamie Oliver’s favorite cooking methods for fresh mussels is mussels in a creamy sauce and white wine. Cooking is as always simple and tasty.

Ingredients

• 1 kg of mussels
• 1 small bunch of fresh parsley leaves
• 150 ml white wine
• 100 ml low-fat cream
• 1 small loaf of bread
• 1 small onion
• 1 small fennel
• 1 garlic clove
• 1 lemon
• 75 g watercress
• 1 watercress in a basket
• 1/2 tsp english mustard
• 50 g butter
• 2 fresh bay leaves
• olive oil
• black pepper, sea salt

Number of servings - 2

Recipe for cooking mussels in a creamy sauce

1. Preheat your oven to the lowest temperature and place the plates in it so that they heat up.


  2. Place also the bread in the oven to warm it.


  3. Wash mussels under plenty of cold running water. Remove any fibrous pieces found inside the mussel. Then use a brush or hard washcloth to clean them outside.


  4. If any of the mussels are very open, it is better to throw it away, because it will not be very good for cooking.


  5. Coarsely chop the parsley leaves, and the stems finely.


  6. Peel the onions and garlic. Finely chop the garlic, then finely chop the onion and fennel.


  7. Finely rub lemon zest and set aside. Divide the lemon in half and cut one half into slices. All this we need in the recipe a little later, and in the meantime ...


  8. Wash and place the watercress in a salad bowl and cut the basket cress with scissors.


9. To make salad dressing, squeeze the juice from the remaining half of the lemon into a deep bowl. Add about 3 servings of olive oil, a good pinch of salt and pepper and mustard, then beat everything well with a fork.


  10. Place a deep saucepan over medium heat and add the butter. When it melts and starts fizzling, add onions, fennel, garlic, parsley stalks and bay leaves.


  11. Cook until vegetables are soft, stir occasionally, then add wine and mussels. Now close the cap with a recipe, let it cook.


  12. Raise the temperature and cook, shaking the pot every 30 seconds and so on until all the mussels open - then they will be ready. This should take approximately 5 to 10 minutes.


  13. When mussels are ready, remove the lid, mix in the cream and lemon zest and cook for another minute or two.


  14. Remove the pan from the stove, your mussels in a creamy sauce according to the recipe of Jamie Oliver are ready. If any of the mussels are still closed, you can throw it away.


  15. Decorate the table for a meal - spread out cutlery, glasses, remove the warmed plates.


  16. Pour dressing cress salad with dressing, mix together and place in the middle of the table. Remove warm bread from the oven and cut into slices.


  17. Spread the mussels in the wine on warm plates and pour the cream sauce from the bottom of the pan to the top.


  18. Top can be seasoned with pepper and sprinkle with chopped parsley. Add lemon slices and serve your delicious mussels in a creamy sauce and wine on the table.

Those who are not indifferent to seafood and haute cuisine will surely enjoy a dish like mussels with garlic. Such an appetizer to match any festive dinner or just a gathering with friends. To prepare you need to know a few secrets that will fully reveal the taste of the products.

How to choose quality mussels

The first thing you need to know about how to cook mussels in white wine is of course able to choose a good product among the wide variety presented in modern stores. Of course, the most correct would be to cook this dish from freshly caught mussels. Unfortunately, this is not available to everyone: they are sold in this form only in Europe (France, Italy and other countries located near the sea), or in specialized departments at a very high price.

The second option is to purchase frozen semi-finished product, that is, already cleaned and cooked mussels. Their cost is not so high, so anyone who likes to experiment in the kitchen can try cooking mussels in wine. When choosing packaging, be sure to see the expiration date. It is desirable that the package was transparent, so you can immediately assess the quality of seafood. They must be whole, not deformed, without garbage or other foreign objects.

How to cook mussels in wine

Before you start cooking, mussels should be defrosted. This is best done at room temperature: just take the seafood out of the bag, put it on a plate and wait 2-3 hours. Drain excess moisture, it is not useful to you. Rinse seafood with plain water.

It is most convenient to prepare the dish in a deep frying pan with thick walls or in a saucepan. Please note that mussels in armor occupy much more space than semi-finished products, so choose dishes for cooking so that all the ingredients fit and can be conveniently mixed.

Recipe Description

The recipe for cooking mussels in wine itself is very simple. You will need:

• 1.5 kg of mussels in shell or 0.5 kg of semi-finished product;
• 100 ml of dry white wine;
• 2 cloves of garlic;
• onion;
• olive oil;
• 3 sprigs of parsley;
• a pinch of salt.

In a deep frying pan, pour 2 tablespoons of olive oil, put on the fire so that it warms up. At this time, finely chop the onion, skip the garlic through the garlic press. All this is sent to the pan and fry for 3-4 minutes. Next, chop the parsley and place on the onion with garlic. After 3 minutes, pour the wine there, wait 2-3 minutes and put the prepared seafood. Cook for 5 minutes under the lid closed, periodically shaking the dishes. Fresh mussels talk about their readiness after their shell is revealed. The semi-finished product takes literally 3-5 minutes to be fully prepared.

Cooking features

The main feature of this dish is not only well-chosen seafood, but also. Be sure to buy white dry, while it is better to give preference to varieties, Chardonnay, Pinot Gris. Before you pour the wine in the pan to the other products, open it and let it stand for a while. To the taste of the finished dish was not too garlic, determine in advance the degree of sharpness of garlic. If he is too intrusive, then it is worth doing one slice. Conversely, if the garlic is not too rich, then increase its quantity to 3 cloves on the whole dish.

Well, dear friends, I congratulate you on all the past holidays and the coming New Year! I wish you good and happiness. And this year's blog, I want to start with seafood. Of course, we do not live on the coast and seafood is an undoubted luxury for us, but it must be admitted that there are among them democratic species that are quite accessible to us - these are squids, shrimps and mussels. We will talk about them.

First about mussels, now their season. The mussel season lasts from June to February, and the colder the month - the tastier the mussels. By autumn, they are getting fatter and the culmination of taste reaches in time for December. Their meat is the most valuable dietary product, it contains more protein than beef and fish, more than 30 different trace elements and practically all the vitamins we need. Practically, the same oysters, only more accessible. And, by the way, mussels as well as oysters are the strongest aphrodisiacs. They contain in rare quantities rare amino acids that contribute to the development in the human body of a large number of sex hormones - testosterone and estrogen.

Mussels are popular in many European countries, they are firmly rooted in the kitchens of Belgium, Spain, Ireland, and Italian and French cuisine without mussels is almost impossible to imagine. And, by the way, the best and simplest recipe for cooking mussels belongs to the French. Who would doubt that.

Recipe:

1.5 kg fresh or frozen mussels in shells

2 glasses of white dry wine

1 medium onion

a few sprigs of parsley and celery

1/4 tablespoon dried or chopped fresh thyme

1-2 small bay leaves

salt, freshly ground black pepper

1.   Remove the beard from mussels, rinse thoroughly in running water, throw away all open shells.

2.   Onions very finely chopped, also finely chopped parsley and celery.

3. Pour wine into a deep saucepan, put onion, celery, thyme, bay leaf and freshly ground pepper. Bring the mixture to a boil, cook for 3 minutes. Put the mussels, cover the pan with a lid, bring the liquid to a boil, cook for 5 minutes. If you use frozen mussels, cook according to the package instructions. During cooking the mussels are mixed several times so that the lower mussels are at the top.

4.   Remove the pan from the heat. Mussels during this time should be revealed. If the mussels have opened earlier, remove from the fire earlier. Unopened mussels are removed, they can not be eaten!

5.   Sprinkle the mussels in the pan with parsley, mix and serve immediately. Such mussels are usually served in soup plates so that they have a little broth in which they are cooked, and to them soup spoons, chunks of French baguette and a glass of white wine.