Recipe: Mussels in Wine

How to Make the Wine Broth

Chop everything very finely – use a food processor.

Melt butter in a saucepan and add garlic, sauté until fragrant. Add onions and cook until translucent in colour and lightly browning. Add celery and red pepper.

Toss around for a few minutes and add white wine and 1 Tbsp. finely chopped cilantro (reserved remaining Tbsp. for serving).

Bring to a boil for 7 minutes. A tomato or two, peeled and chopped, is a great addition to the wine broth.

How Make the Mussels

Clean and rinse mussels well.

Transfer 1 cup of wine sauce to a large pot, with lid, for steaming the mussels. Continue to simmer remaining sauce. Set steaming pot over medium heat and bring liquid to a simmer.

Remember mussels take up a lot of room when they are cooked because they open, so be sure there is enough space.

Add mussels to simmering liquid. Cover and steam for 6–7 minutes or until mussel meat is round, firm and comes away from the shell easily. Do not overcook. Discard any mussels that do not open. Discard steaming liquid as it will contain sediments of dirt and grit. Serve immediately.

Cooking time will vary 1–2 minutes depending on the size of pot being used and the size of the mussels themselves.

How to Serve

Place mussels over cooked angel hair or spaghetti pasta that’s been generously sprinkled with extra virgin olive oil, grated parmesan cheese, salt & pepper, a pinch of cayenne pepper and chopped cilantro.

Ladle reserved simmering wine broth over top. Garnish with sprigs of cilantro or parsley and remaining 1 Tbsp. finely chopped mixture.

How to Serve...Like Grandma

Place cooked mussels in a shallow, wide bowl. Ladle reserved simmering wine broth over top. Garnish with sprigs of cilantro or parsley and remaining 1 Tbsp. finely chopped mixture.