Alsatian Mussels in Riesling
Updated Oct. 12, 2023
- Total Time
- 45 minutes
- Prep Time
- 30 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4tablespoons unsalted butter
- 3shallots, finely chopped
- ½bottle Alsatian riesling
- 3pounds medium-size mussels, scrubbed and debearded
- 1½tablespoons finely chopped parsley
- 1loaf crusty French bread
Nutritional analysis per serving (4 servings)
706 calories; 21 grams fat; 9 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 63 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 50 grams protein; 1432 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt the butter in a heavy 6-quart saucepan. Add the shallots and saute over medium heat until they are tender but not brown.
- Step 2
Add the wine and bring to a simmer. Add the mussels, cover and cook about 10 minutes, until the mussels have opened. Discard any mussels that do not open.
- Step 3
Spoon the mussels into soup plates and spoon the broth over them. Sprinkle with parsley and serve with crusty bread.
Private Notes
Comments
An alternate to Patricia Wells' "taxicab driver's wife's mussels" (or something like that) made nicely with gewertztraminer.
Made this for two dinner on a weeknight with little time and tiredness this is one fulling meal with a few ingredients. This is very very good I'm glad I decided to try this recipe. I did couple it Mark Bittman No Knead Bread, perfect fit.
An alternate to Patricia Wells' "taxicab driver's wife's mussels" (or something like that) made nicely with gewertztraminer.
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