A Classic French Recipe…Mussels in White Wine Sauce
As mentioned in previous posts, my husband is French (so romantic, right?). We have been fortunate enough to visit France a number of times. I love going during the Fall months…there is nothing more dreamy than wandering the streets of Paris amidst the changing leaves. Often we will pop into a cafe, order a bottle of wine and share an order of mussels in white wine sauce. There are many iterations of mussels but the classic white wine sauce is my favorite.
We have not visited Paris since we had my daughter so I decided I would learn to make this delectable dish for our anniversary last year. I could not believe how easy it is. This dish is one of my personal favorites and sure to delight.
Mussels with White Wine Sauce
4 lbs mussels
3 tablespoons butter
3 tablespoons olive oil
1/3 cup minced shallots
5 garlic cloves, minced
2 medium tomatoes, chopped and seeded
1 tablespoon dried thyme
1 cup white wine
1 cup chicken broth
1/2 cup half and half
2 tablespoons lemon juice
1/2 tablespoon red pepper flakes
sea salt to taste
freshly cracked pepper to taste
1/4 cup Italian parsley, chopped
1/2 of a lemon, zested
kosher salt to taste
Place mussels in a large bowl and cover with cold water. Set aside. In a large pot, heat butter and oil over medium heat. Cook shallots for approximately 3 minutes, until translucent. Add garlic and cook for 1-2 minutes, until fragrant. Add tomatoes, thyme, white wine, broth, lemon juice, salt, red pepper and black pepper. Adjust heat to medium high and allow to come to a boil. Add mussels and cover. Cook eight to ten minutes. Stir mussels in pan every few minutes. Reduce heat to low for 2 minutes and add the heavy cream. Pour into bowls and garnish with parsley (these herb scissors are the best) and lemon zest (use this microplane). Add crusty bread and you are ready to serve!
This delicious classic French recipe is a breeze to prepare…bon appetit! Keep scrolling for easy printing.
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