Western Cooking: Mussels in White Wine

One of my son’s favorite dish is Mussels in White Wine that we could get from Brussels, one of his favorite restaurant. Recently I had purchased a bottle of white wine that I used for cooking and attempted to cook Mussels in White Wine with the leftover wine. Adapting the recipe from Marta Stewart – Mussels in White Wine, the result turns out better than expected. So guess we no longer need to go out to enjoy this dish now that I realized how easy it is to prepare the dish.

Ingredients:

  • 2 cups of white wine
  • 1 yellow onions – finely chopped
  • 6 garlic cloves – finely chopped
  • 3 pieces of bacon – finely chopped 
  • 1/2 teaspoon salt
  • 500 gm mussels (I could not find fresh mussels so make to do with frozen ones) 
  • 3 tablespoon of Olive Oil
  • 100 gm butter, cut into cubes
  • 3 tablespoon of parsley

Method:

  1. Rinse and clean the mussels (if you are using the frozen version)
  2. For fresh mussels : Rinse and scrub mussels under cold running water. Using your fingers or paring knife, remove bearts (strings from the mussels shells) and discard
  3. In the stockpot, heat up the Olive Oil and saute garlic and onions until fragrant
  4. Add in the bacon and saute for 2 minutes
  5. Add in the wine and season with salt
  6. Bring to boil on high heat and then reduce to low heat and simmer for 5 minutes
  7. Add in the mussels and increase heat to high. Bring to boil
  8. Cover the stockpot and leave to cook on medium heat for 5 minutes or until cook (for live mussels, you will see that the mussels will open)
  9. Remove from fire
  10. Stir in butter and parsley. Once the butter has melted, stir it till well mix
  11. Serve immediately / hot

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