Mussels in White Wine

1. 1 Mussels in shellpack 1 kg ≈ $7.00 500 g
2. 2 Dry white winepack 750 ml ≈ $9.00 100 ml
3. 3 Shallotspack 200 g ≈ $2.00 30 g
4. 4 Garlic≈ $10.00 per kg 8 g
5. 5 Heavy cream 33%pack 250 ml ≈ $2.20 50 ml
6. 6 Butterpack 180 g ≈ $1.60 15 g
7. 7 Parsleypack 50 g ≈ $1.50 8 g
8. 8 White breadpack 350 g ≈ $1.41 80 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the mussels¹ well in cold water, discard any open or broken shells, peel the shallots³ and garlic⁴, prepare the bread for serving, and warm a wide 28–30 cm skillet over medium heat and melt the butter⁶ until shimmering.

2. Sauté the shallots³ and garlic⁴ in the butter⁶ over medium heat for about 2 minutes until the aroma opens and the onion becomes translucent.

3. Pour in the white⁸ wine, bring to a gentle boil and simmer for 2–3 minutes to reduce the alcohol and let the sauce become aromatic.

4. Add the mussels¹ to the skillet, cover and cook for 5 minutes, shaking the pan occasionally.

5. Stir in the cream, sprinkle with parsley⁷, salt to taste and warm another 1–2 minutes until the sauce is smooth and warm; the shells should be open by the end.

6. Serve: divide the mussels¹ among plates, spoon over the sauce and pass the bread for dipping.