French Cooking: Mussels in White Wine

Those who love French cooking and seafood will have a taste of both in this recipe celebrating the rustic recipes of France’s countryside.

When I need to prepare an elegant meal in a hurry, steamed mussels are one of my favorite meals. While there are different ways to prepare them that would each celebrate a different cultural heritage, this recipe comes from the cookbook by Anne Willan, entitled The Country Cooking of France.


What you need:

6 pounds of cleaned small mussels, 1 cup of dry white wine, 3 finely chopped shallots, 1 bouquet garni, salt and pepper to taste, 2 tbsp of chopped parsley.

What you do:

Put wine, shallots, bouquet garni and plenty of pepper in a soup pot. Bring it to a boil and then simmer for 2 minutes. Return the heat to high, add the mussels and cover. Cook until the mussels open (about 5 minutes), taking care not to overcook.  Take the pot  from the heat and discard the bouquet garni. Adjust seasonings if desired, and then add the chopped parsley. Stir and ladle into soup bowls, leaving behind any grit that has settled in the bottom of the pot.

Serve with crusty bread, a crisp salad and your wine of choice.

Check out my previous Wanderlust post for a full review of The Country Cooking of France, and my affordable seafood article over at Wise Bread.

Photo Credits: Eclectic (Chardonnay Steamed Mussels), Amazon (Book Cover)

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