Best 6 Mussels Au Vin Recipes

MUSSELS AU GRATIN

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Scrape mussels under cold running water and remove beards. Discard any mussels that do not close when tapped.
• Combine mussels, onion, wine, and pepper in a medium pot and bring to a boil over high heat. Reduce heat to medium-high and cook, shaking pot frequently, until mussels open, about 5 minutes.
• Combine bread crumbs, parsley, and garlic in a small dish. Whisk oil and lemon juice together in a second small bowl.
• Snap each mussel into 2 parts and place the shell with the meat in an oven-proof dish. Make sure no liquid remains on the shell; discard the empty shells. Spoon parsley mixture over the mussels and drizzle with the oil mixture.
• Bake mussels in the preheated oven until topping is crunchy, about 10 minutes.

MUSSELS IN WINE

Steps:

• In a large saucepan or Dutch oven over medium heat, cook the onions in the butter until soft, about 5 minutes. Add the fennel seed, red pepper flakes, garlic and orange zest and cook until fragrant, stirring, another 1 to 2 minutes. Turn the heat up to high and deglaze the pan with the wine, allowing it to bubble for a minute. Lower the heat to medium, add the stock and bring to a simmer. Add the prepped mussels and cover to steam until the mussels open, 3 to 4 minutes. Add the cream, stir until incorporated and remove from the heat. Serve immediately with sliced French bread for dipping.

MUSSELS PROVENCAL

Steps:

• Bring a large pot of water to boiling. Cook pasta in boiling water until al dente, about 8 to 10 minutes. Drain.
• Meanwhile, heat olive oil in a large saucepan over medium heat. Cook onion and garlic in oil until soft. Stir in diced tomatoes, tomato paste, and mushrooms, and add the mussels. Season with basil, oregano, and tarragon. Cover, and simmer for 10 minutes.
• Stir in olives and fresh tomatoes. Cover, and simmer 5 minutes.
• Serve mussels and sauce over pasta.

MUSSELS AU VIN

Steps:

• Scrub mussels under running water and remove any beards.
• Discard mussels which remain open during handling.
• In a large saucepan combine olive oil, red pepper, garlic, shallots and pancetta.
• Cook over low heat, stirring frequently for 5 minutes.
• Increase heat to high and add wine and mussels.
• Cover and cook for 3 minutes.
• With a slotted spoon remove mussels as they open and place on a warm serving dish; discard any mussels that remain closed.
• Immediately add cream and parsley to the broth and simmer to reduce slightly.
• Add salt and pepper to taste.
• Pour hot broth over mussels in serving dish.
• Dress with chopped parsley.
• Serve immediately with crusty bread.
• Source: International Olive Oil Council.

MUSSELS IN RED WINE SAUCE

Steps:

• Scrub and remove beards from mussels.
• Set Aside.
• In a large sauce pan combine the wine and butter.
• Bring to a boil, reduce heat to medium.
• Add the chives, red pepper flakes and garlic.
• Stirring often reduce volume by half.
• Return heat to high and add the tomatoes with juice, citrus juice and mussels.
• Stir once to coat and cover with a tight fitting lid.
• Boil for 2-3 minutes.
• Remove from heat and discard any mussels that have not opened.
• Ladle mussels into serving bowls and pour remaining sauce on top.
• Offer pepper at table.

STEAMED MUSSELS WITH GARLIC AND PARSLEY

Steps:

• Heat broiler. Put olive oil in a large heavy-bottomed soup pot or Dutch oven over medium heat. Add the minced garlic and red pepper and let sizzle for 30 seconds without browning. Add the mussels, stir to coat and increase heat to high. Add the wine or water, and put on lid. After 2 minutes, give the mussels a stir, then replace lid and continue cooking until all mussels have opened, 6 to 8 minutes.
• Paint cut sides of the baguette pieces with oil and place cut side up under broiler to toast. Rub toasts with the remaining garlic cloves.
• Stir the chopped parsley into the mussels, then ladle mussels and broth into bowls. Serve with the garlic toasts.