Mussels in white wine and garlic Recipe
Dear Facebook readers, you asked and here it is… recipe of Mussels in white wine and garlic ie. Moules au vin blanc à l’ail. After posting our #French word of the day: moules = mussels, you asked for the recipe to make this delicous looking dish as featured in our photo and we agree with you that it needs to be shared!
This is simply my favourite meal of all time and so easy to prepare. Having individual emanel pots for each guest certainly gives this meal a bit of added class. Don’t forget to warm up all your serving pots in the oven while cooking your mussels in their large pan on the stove top, barbeque or even campfire. I suggest having a bowl on the table for the shells if your serving pots don’t have their own deep lip for the shells. Napkins or serviettes are a must for sticky hands as you eat and dip your bread into the wine broth.
Fresh garlic crushed or very finely chopped
Dry white wine
Parsley (if desired)
Grilled crusty bread and lemon wedges for serving
Prepare the mussels as follows: rinse and scrub the mussels under cold water. Using your fingers or a paring knife, remove the beards (strings that hang from the mussel shells) and discard.
Melt butter (very generous amount) in a large stock pot or enamel pan over a medium heat and then add your garlic. Let the garlic and butter sizzle for about 30 seconds.
Pour the white wine (very generous amount) into the pot/pan and season with freshly ground black pepper.
Put mussels directly into your pot/pan and give them a stir while it boils for 2 minutes.
Serve the mussels and their wine broth with grilled crusty bread and lemon wedges (and parsley if desired – I don’t though).
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