Mussels in white wine and garlic [Recipe]

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For Christmas dinner, we made a family favourite – steamed mussels in white wine and garlic. We also made creamy pumpkin carrot soup (without cream or dairy); we’ll share that recipe soon.

Back to the mussels – this Provencal French dish is a classic. While we associate moules mariniere with special occasions, it is so easy to cook and is always a crowd pleaser.

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For this iteration, we just made it with garlic, shallots, wine and a squeeze of lemon.

In lieu of lemon, we sometimes use cherry tomatoes for a different zesty feel. Just add the tomatoes at the same time with the white wine.

We do not use any cream for this dish – as the classic combo of butter, aromatics, wine and herbs is already so full of flavour! Serve this with your favourite white wine and crusty bread for dipping.

KEY TIPS:
* This recipe also works well with clams. If you’re getting fresh clams or mussels, thoroughly rinse and scrub under running tap water to remove sand and other residue. Also remove the beards (hairs attached to the shells) with a paring knife, and soak them in cold water (to remove sand).
* Our mussels are already cooked (we couldn’t get fresh ones) – so we made sure to add the natural juices (that came in the bag) to the broth as advised by the packaging.
* Fresh mollusks are ready when their shells open in the pot and release their natural juices! Remove any mollusks that did not open. Don’t overcook them as they will become rubbery.
* Add some chilli flakes if you like some heat. 

Check out our Instagram post for detailed step-by-step process and videos here.

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