French🐟 Seafood

White Wine Steamed Mussels

Name: White Wine Steamed Mussels
Total time: 45 min
Yield: 1 servings
Cuisine: French
Ingredients: 1500 g water; 500 g ice; 60 g kosher salt; 450 g mussels; 3 tbsp olive oil; 30 g shallot; 30 g garlic; ~¼ tsp chili flake; ~¼ tsp fresh cracked black pepper; 15 g tomato paste; 100 g dry white wine; 60 g cold butter; 10 g fresh parsley; ~1 crusty baguette

⏱ 45 min🍽 Serves 1

An elegant French-style dish of mussels steamed in white wine and finished with butter to create a silky broth. Uses professional purging and cooking techniques to ensure plump, flavorful results. Best served with crusty baguette for dipping.

Adapted from a video by Brian Lagerstrom

The Easiest "Fancy Dinner" You Can Make at Home

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Ingredients

water1500 g
ice500 g
kosher salt60 g
mussels450 g
olive oil3 tbsp
shallot30 g
garlic30 g
chili flakepinch~¼ tspest.
fresh cracked black pepperto taste~¼ tspest.
tomato paste15 g
dry white wine

Steps

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1
Mix water, salt, and ice in a large container, stirring until salt dissolves completely. Add mussels to this cold brine and refrigerate for 30 minutes to purge them and remove any sand or grit.
2
Remove mussels from the refrigerator and wipe them clean with paper towels. Inspect for cracks and discard any that don't close when gently squeezed. Remove the beard by pulling it toward the hinge end with a paper towel.
3
Place the baguette in a preheated 425–450°F oven to toast and crisp while the mussels cook.
4
Preheat a medium saucier or pot over medium heat. Add olive oil, then add the finely diced shallots and minced garlic. Add a pinch of salt, stir, then reduce heat to medium-low and sweat the aromatics for about 5 minutes.
5
Once vegetables are soft and translucent, add a pinch of chili flakes and black pepper, allowing them to bloom in the oil for 30 seconds. Then add tomato paste, stir, and cook for about 1 minute to deepen its flavor.
6
Pour in the dry white wine to deglaze the pot bottom, stir immediately to scrape up any fond, and bring the liquid to a rapid boil.
7
Add the prepared mussels to the boiling liquid. Cover the pot with a lid and steam on high heat for about 2.5 to 3 minutes, until most mussels have opened but are not fully cooked (muscle should still have room to move).
8
Reduce heat to low and add the cold butter pieces. Swirl the pot to emulsify the butter into the broth, creating a silky, opaque sauce until fully incorporated.
9
Taste the broth and adjust seasoning with salt as needed. Discard any mussels that remain fully closed (dead). Stir in the chopped fresh parsley and swirl to distribute evenly.
10
Plate the mussels in a bowl with the openings facing upward so the broth flows over the meat. Pour the hot broth over the mussels and serve immediately with the warm crusty baguette for dipping.

White Wine Steamed Mussels

Ingredients

Steps

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