Muscadet Drunken Mussels
When paired with homemade fries, your guests are sure to love it!
Sea productsBouchot Mussels4 kg See the article
Wine and SpiritsMuscadet PDO2 large glass See the article
Fruits & VegetablesTraditional shallotsx 2 See the article
Fruits & VegetablesDrôme white garlic PGI2 cloves See the article
Dairy productsPDO Poitou-Charente Butter40 g See the article
- 1 tsp
Carefully clean and sort the mussels, then rinse them under plenty of cold water. Let dry.
Peel and finely chop the onions, shallots, and garlic. Cut the parsley stems, chop the leaves, and set aside.
In a large casserole dish, add the Muscadet, onions, shallots, garlic, and parsley stems. Sprinkle the pepper on top. Bring to a boil and reduce.
Add the butter and mussels. Open the mussels in high heat while stirring often until each mussels is fully open. Remove the parsley stems and sprinkle the chopped parsley leaves on top. Enjoy immediately.
White wine: Muscadet