Mussels in White Wine | Quick Classic

Preparation & Cooking

• 1
  Rinse the mussels thoroughly under cold water just before preparation. Discard any damaged or already opened mussels that do not close after tapping.
• 2
  In a large pot, bring the dry white wine, 1 tbsp butter, bay leaves, some parsley, and salt to a boil. Add the drained mussels and close the lid. Cook for a maximum of 4-5 minutes, occasionally shaking the pot or stirring the mussels once or twice. Do not cook longer, as they will become tough.
• 3
  Transfer the mussels to a bowl. Only use mussels that have opened wide; discard any closed mussels. Cover the mussels with a damp cloth and set aside. Strain the cooking liquid through a fine sieve and reserve for the sauce.
• 4
  In the same pot, melt the remaining 2 tbsp butter. Add the finely sliced celery, finely chopped shallot, and the remaining garlic (2 cloves). Sauté for about two minutes, then add the mussel broth and freshly ground pepper. Bring to a quick boil. Season with salt to taste.
• 5
  Return the prepared mussels to the pot and briefly warm them under the lid. Serve immediately, preferably with lemon wedges and fresh French baguette.