Mussels in white wine
Mussels in white wine are an ideal option for a romantic dinner: light, refined and… conducive to a tempting continuation of the evening, because all seafood are considered strong aphrodisiacs. Well, if such a turn of events does not attract you now, it is worth learning how to cook this dish, if only because it is very tasty, simple and fast. In fact, mussels are steamed, not in water: the wine sauce only gives the seafood a special flavor. In addition, it is very tasty to dip slices of fresh bread into such a “gravy”, which you should definitely accompany this wonderful dish when serving.
Ingredients
Servings 4-6 servings- mussels in shells - 1.8 kg
- garlic - 2 cloves
- onion - 1 pc.
- parsley - 2 sprigs
- olive oil - 1 tbsp. l.
- dry white wine - 100 ml
- salt - to taste
Cooking
Step 1
Prepare the mussels. Wash sinks thoroughly and scrape to remove debris. Tap them and discard any open shells that don't close when tapped.
Step 2
Crush the garlic and peel. Cut coarsely. Peel and chop the onion. Wash the parsley and pat dry. Remove coarse stems. Finely chop the remaining greens.
Step 3
Put a large enough saucepan on the fire (all the mussels should fit in it later, and so that they take up no more than two-thirds of the volume). Pour in the olive oil and heat up. Sauté the onion and garlic on it.
Step 4
Pour in white wine and bring to a boil. Place the mussels in a saucepan and season with salt. Cook for 3-4 minutes over high heat, shaking the container occasionally, until the shells begin to open.
Step 5
Add parsley. Shake the pot of mussels again and transfer them to a serving platter. Discard unopened shells. Mussels can be served with fresh bread on the table.