Mussels in white wine, the ideal seafood appetizer to start a fish-based lunch or dinner. It’s made with a few ingredients, and the taste is unmistakable. The most challenging part of the preparation is definitely cleaning the mussels, but if you’re lucky, you might find them already cleaned by your fishmonger. For everything else, it doesn’t even take 10 minutes.
If you like, you can add a grind of pepper at the end of cooking.
These mussels in white wine are perfect to serve with a glass of Gewürztraminer Kleinstein Alto Adige DOC, from the Bolzano winery.
- Difficulty: Easy
- Preparation time: 30 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2.2 lbs mussels
- 2 cloves garlic
- to taste extra virgin olive oil
- 1/4 cup white wine
- 7 oz cherry tomatoes
- 1 tbsp chopped parsley
- to taste rustic bread (toasted slices)
- Gewürztraminer Kleinstein Alto Adige DOC (Cantina Bolzano)
Steps
To prepare the mussels in white wine, start by cleaning the mussels. First, discard any broken or open ones. Then remove the beard and use a hard-bristle brush or scouring pad to scrub the shell and remove any impurities. Rinse the mussels well under water and keep in cold water until cooking.
Wash the cherry tomatoes, cut them in half, and set aside.
Peel the garlic, cut it in half, and sauté it in two tablespoons of extra virgin olive oil for about a minute. Add the mussels, cover with a lid, and cook over high heat until they begin to open, which will take a few minutes. Pour in the white wine, give the pot a little shake to move the mussels, add the cherry tomatoes, and cover with the lid. Cook for another 2-3 minutes until all the mussels have opened.
Finally, sprinkle the mussels in white wine with the chopped parsley and serve accompanied by slices of toasted bread and a glass of Gewürztraminer “Kleinstein” Alto Adige DOC from the Bolzano winery.
