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Mussels have always been a coastal seafood dish, from the shores of Europe – originating primarily of Belgium and France – to those of North America and a mussels in wine recipe is a comfort food classic that is traditionally served with either fresh bread or frites – French fries.

Mussels In Wine Recipe

A mussels in wine recipe is a classic example of the "impossible three": good, fast and affordable – a European tradition born of the coastlines of France and Belgium – and having booked passage to the coastal culinary regions of North America where they continue to be good, fast and affordable – oft served with fresh bread or French fries – and always, always delicious. Read More

Prep: 10

Cook: 20

Serves: 8

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Ingredient	Amount	Measurement
Mussels - Fresh - Cleaned	4	Lbs
Wine - White	2	Cups
Fennel - Bulb	1	Medium
Onion - White	1	Medium
Butter - Salted	1	Stick
Tomatoes - Plum	6	Medium
Parsley - Fresh - Finely Chopped	1	Cup
Bacon - Optional	1/2	Lb
Paprika - Smoked	1	Tbsp
Baguettes - Fresh	4	loaves
Garlic - Finely chopped	3	Cloves
Pepper - Fresh, cracked	1/2 Tsp

Mussels should be kept refrigerated until ready to cook
In a large stock pot or Dutch oven, crisp bacon if you are using it
If you are not using bacon, melt one stick of butter
Clean and thinly slice fennel
Thinly slice onion
Add to pot and allow to become slightly translucent
Add garlic
Add wine – any white wine you would drink – smoked paprika and fresh cracked pepper
Reserve approximately one rough chopped tomato
Add remaining tomatoes to pot
Cover with a lid and allow to cook approximately 10 minutes or until all mussels have opened
DO NOT EAT MUSSELS THAT HAVE NOT OPENED
Remove from heat and add parsley and the fresh tomato held in reserve
Serve with fresh bread and butter
Enjoy

Mussels in wine recipe is a classic, coastal culinary tradition that originates of France and Belgium. From the French – Moules au Vin – mussels in wine – and from Belgium – Moules et Frites – mussels with French fries – with a slightly creamier preparation of the steaming sauce.

Easy, fast and affordable – who are we kidding? – cheap, mussels in wine have long stood the test of time, making their way from the coastal communities of Europe to the coastal communities of North America where they continue to thrive in their natural habitat – the menu of many a seafood restaurant.

An easy – and noticeable – upscale to mussels in wine is the addition of a quarter cup of Pernod with a quarter cup – just a soupçon – of cream to compliment perfectly the slight licorice of the fennel.

Mussels – when not served with frites – will typically be devoured with a fresh, slightly warmed baguette – for obvious and delicious reason. With an abundance of delicious broth, they also pair well – and frequently – with fresh pasta.

Non-verbal in nature – though they have been known to spit – mussels are only too happy to tell you when they're done – they open – but like a mermaid, they also come with their own siren song – don't eat the ones that don't open or you may have to call an ambulance.

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