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Mussels in White Wine Sauce
Cooked in the traditional French way with white wine, butter, shallots, parsley and tarragon, these mussels are delicious served with crusty bread (or fries if you want to make the traditional Belgium dish of Moules-frites). It’s perfect as a starter for eight people or as a main meal for four – Bon Appétit!
See how simple it is to create this great-tasting dish below…
Ingredients
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1 kilogram (2.2 pounds) fresh mussels
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200 millilitre (7 fluid ounce) dry white wine
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¼ teaspoon Ground White Pepper
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1 tablespoons butter
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4 shallots, finely chopped
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2 tablespoons Flat Leaf Parsley
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1 teaspoon Tarragon
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Schwartz Sea Salt and Black Pepper to season
Key Products
Instructions
- 1 Clean and de-beard the mussels, discard any that do not close when lightly tapped.
- 2 In a large saucepan add the mussels, white wine and the Pepper, stirring occasionally.
- 3 Add the butter, shallots, Parsley and Tarragon, cover and cook for 4-5 minutes. Season to taste.
- 4 Serve with crusty bread to mop up all the delicious juices.
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