Appetizers

Mediterranean Mussels ‘Au Vin Blanc’

03.06.15

Elizabeth Gaubeka Photography

 

As the days lengthen here in the Pacific Northwest, and given the surprisingly sunny and warm weather, I have been craving mussels and clams to steam at home in a simple white wine-based broth. This recipe can’t be easier or tastier.

A pound of each mollusk will be plenty for the three of us (and quite inexpensive).

Just make sure you source your shellfish from a reputable fishmonger, or pick them live straight from the water tanks at your favorite seafood stall.

Mediterranean Mussels Au Vin Blanc | Au Petit GoûtCilantro

 

A base of fresh garlic, shallots, finely chopped and sautéed with extra-virgin olive oil until translucent. Add your favorite white wine (I used a Chardonnay from Russian River Valley), and add the mussels and clams to watch them open in a few minutes. Don’t forget to discard any that do not open!

 

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Mussels and fries or Moules -frites originally from Belgium is very popular in the French Atlantic Coast, from Calais to Hendaye  and undoubtedly worldwide.

I did not make frites (french fries) this time. We ate them simply, enjoying the broth. The shells served as perfect spoons to dig into it –  so appetizing.​ ​

​This dish makes for a perfect, simple weekday dinner that will be ready in 15 minutes.

Let me know how yours went at home!

Bon appetite!​

Mediterranean Mussels 'Au Vine Blanc'
 
Cook time
Total time
 
:
: Appetiser
: Belgian
Serves: 15
  • 1 cup dry white wine
  • 3 shallots, finely chopped
  • 5 garlic cloves, finely chopped
  • ½ teaspoon salt
  • 1 pound live mussels or clams
  • ½ cup mixed fresh herbs, such as flat-leaf parsley, cilantro, chervil, or chopped
  • 3 tablespoons butter into pieces
  1. Rinse and scrub mussels under cold running water. Using your fingers or a paring knife, remove beards (strings that hang from the mussels' shells), and discard.
  2. In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt. Simmer 5 minutes. Add mussels. Cover, and increase heat to high. Cook until all mussels are open, about 5 minutes. Stir in herbs and butter. Remove from heat. Divide mussels and broth among four bowls. Serve immediately.

 

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