Irish Mussels in White Wine Sauce are delicious, affordable and extremely easy to cook. Mussels are also one of the most sustainable types of shellfish you can buy. Check this recipe for Mussels in White Wine Sauce with my twist. It’s the ultimate indulgence.
You will need
- Large saucepan
- 500 g (1 lb 2 oz) Mussels in shell’s, cleaned
- 1 small banana shallot, finely diced
- 2 cloves of garlic, finely sliced
- 1 red chilli pepper, deseeded and finely diced
- 1 lime, zest only
- 1 tsp of fresh ginger
- Few twigs of fresh flat parsley
- 1 tbsp of rapeseed oil
- 2 tbsp of butter
- 150 ml (5 fl oz) of cream
- 1 glass of white wine
- Set the saucepan over high heat and heat the butter with rapeseed oil. Add shallots and garlic and cook them until soft and translucent. Add to the saucepan ginger, red chilli peppers, lime zest and cook for further 2 minutes or until the aroma begins to come out.
- Pour white wine into the saucepan and reduce by half. Then pour the cream and reduce by half once again.
- Place mussels into the saucepan and cover with a lid. Cook the mussels for about 3-5 minutes, shaking the saucepan from time to time to ensure that they cook evenly. They cooked when the shells have opened. Mussels that have not opened must be discharged from the dish.
- Remove the saucepan from the heat to stop the mussels from cooking any further. Spoon the mussels into a warm bowl and pour over the creamy white wine sauce. Sprinkle with chopped parsley, and serve straight away.