Alsatian Mussels in Riesling
Updated October 11, 2023
- Total Time
- 45 minutes
- Prep Time
- 30 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
4 tablespoons unsalted butter
3 shallots, finely chopped
½ bottle Alsatian riesling
3 pounds medium-size mussels, scrubbed and debearded
1 ½ tablespoons finely chopped parsley
1 loaf crusty French bread
Nutritional analysis per serving (4 servings as a main dish)
63 grams carbs; 126 milligrams cholesterol; 706 calories; 5 grams monosaturated fat; 3 grams polyunsaturated fat; 9 grams saturated fat; 21 grams fat; 3 grams fiber; 1432 milligrams sodium; 50 grams protein; 7 grams sugar
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.
Powered by
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.