Mussels in white wine
Discover our economic and authentic mussel recipe.
1. Wash the mussels well. Peel the onions and slice. Wash and dry the parsley and loosen it.
2. Heat the oil in pot, fry half of the onions without browning and add the mussels, bay leaves and white wine. Cover the pot, cook over hight heat and shake the pot from time to time. Turn off the heat when the mussels are opened. Salt very lightly and add pepper. Preheat the oven at 150°C (th. 5).
3. Divide the mussels into 6 small pots, bake and keep them warm.
4. Boil the cooking juices, filter and pour them into the mussels. Decorate with parsley and the remaining onions. Serve.
Chef advice: You can replace the onions by 4 pink shallots and add 2 tablespoons of creme fraiche to the cooking juice with 1 pinch of curry.
