{"id":416,"date":"2012-08-17T00:00:00","date_gmt":"2012-08-17T00:00:00","guid":{"rendered":"https:\/\/kitchenetteblog.com\/?p=416"},"modified":"2024-10-22T13:26:43","modified_gmt":"2024-10-22T13:26:43","slug":"2012k108k1mussels-in-white-wine","status":"publish","type":"post","link":"https:\/\/kitchenetteblog.com\/2012\/08\/mussels-in-white-wine\/","title":{"rendered":"Mussels in White Wine"},"content":{"rendered":"
\n

\"mussels<\/p>\n

On Wednesday we celebrated what would\u2019ve been the 100th birthday of one of my biggest inspirations in both food and life: Julia Child!<\/p>\n

As a kid, I\u2019d watch her shows less for the cooking instruction \u2013 as I was still in the Easy Bake Oven stage \u2013 but just because I found her fascinating and hilarious.<\/p>\n

Once I was able to reach the\u00a0counter tops, her fearlessness and honesty taught me that there\u2019s nothing to fear in the kitchen. You\u2019re going to mess up, it\u2019s going to be OK \u2013 you\u2019ll learn from that mistake and be a better cook because of it.<\/p>\n

\"mussels<\/p>\n

Whether it\u2019s as simple as steaming mussels or as fancy as croquembouche, she believed in making food the right way \u2013 from scratch, using real ingredients.<\/p>\n

And as she stated in one of my favorite books,\u00a0My Life in France,\u00a0<\/em>\u201c\u2026nothing is too much trouble if it turns out the way it should.\u201d<\/p>\n

<\/span><\/p>\n

And making these mussels was really no trouble at all!<\/p>\n

There is a bit of prep involved, but it happens to be the kind I find quite relaxing. I\u2019ll go over it in case you aren\u2019t familiar with preparing mussels.<\/p>\n

First, you\u2019ll want to put the mussels over ice to make sure they stay cold while you\u2019re working. Now the inspection and cleaning phase begins!<\/p>\n

A good mussel in one that\u2019s closed tightly and not cracked or chipped in any way. If you come across one that\u2019s open, give it a good tap against the counter. If it closes immediately, it\u2019s still alive and good to go \u2013 if not, it\u2019s already dead, throw it away!<\/p>\n

\"cleaning<\/p>\n

Scrub the mussels with a brush to remove any sand, and if what they call the \u201cbeard\u201d is present you\u2019ll want to yank that out (see photo above).<\/p>\n

Once cleaned, drop those dudes in your prepared soaking water (I\u2019ll go over that in the recipe) and have a glass of wine with a friend!<\/p>\n

\"celebrating<\/p>\n

You don\u2019t necessarily have the dress up like Julia, but I feel it helps.<\/p>\n

Also I think I need to have a kitchen towel affixed to my waist at all times. So useful!<\/p>\n

\"mussels<\/p>\n

Once you\u2019ve done the prep, you\u2019re 90% of the way there! Throw those beauties in a pot with some shallots, butter and wine, and go to town!<\/p>\n

<\/i> Print<\/a><\/p>\n

Mussels in White Wine<\/span><\/h2>\n

<\/p>\n

Adapted from Mastering the Art of French Cooking<\/a><\/p>\n

This recipe is delicious as is, but there are tons of ingredients you could add to boost the flavor even more! Garlic, fresh tomatoes, red pepper flakes, different herbs… get crazy!<\/p>\n

\n

Serves<\/h3>\n

3-4<\/p><\/div>\n

Ingredients<\/h3>\n
    \n
  • ~2 pounds fresh mussels, scrubbed & debearded (see post for instructions) <\/li>\n
  • 1\/3 cup cornmeal or flour <\/li>\n
  • 3 tablespoons butter <\/li>\n
  • 1\/4 cup minced shallots <\/li>\n
  • 1 1\/4 cups dry white wine <\/li>\n
  • 4 sprigs fresh parsley <\/li>\n
  • 3 sprigs fresh thyme <\/li>\n
  • 1\/2 small bay leaf <\/li>\n
  • freshly ground black pepper <\/li>\n
  • zest of 1 lemon <\/li>\n
  • 1\/4 cup roughly chopped parsley <\/li>\n
  • French bread, for dipping<\/li>\n<\/ul>\n

    Method<\/h3>\n
      \n
    1. In a very large bowl, whisk together 10 cups cold water with the cornmeal or flour. Soak the cleaned mussels in this mixture for at least half an hour, or up to 2 hours. This will allow the mussels to disgorge their sand, while the cornmeal is supposed to help them become more plump. Lift the mussels out of the bowl and into a colander for a thorough rinse.<\/li>\n
    2. In a large pot, melt the butter over medium heat. Add the shallots and cook until translucent. Add the wine, parsley & thyme sprigs, bay leaf and pepper; bring to a boil over high heat. Cook for 2-3 minutes, until it reduces slightly.<\/li>\n
    3. Add the mussels to the pot and cover tightly. As Julia instructs, you’ll want to frequently hold the lid tightly and, “…toss the mussels with an up and down slightly jerky motion so the mussels will change levels and cook evenly.” Don’t you just love her?<\/li>\n
    4. After 4-5 minutes, the shells will have opened. Remove them from the heat, add the lemon zest and stir. Serve the mussels topped with the extra liquid from the pot and chopped parsley. And don’t forget the French bread!<\/li>\n<\/ol>\n<\/article>\n

      https:\/\/kitchenetteblog.com\/2012\/08\/mussels-in-white-wine\/<\/h4>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

      On Wednesday we celebrated what would\u2019ve been the 100th birthday of one of my biggest inspirations in both food and life: Julia Child! As a kid, I\u2019d watch her shows less for the cooking instruction \u2013 as I was still in the Easy Bake Oven stage \u2013 but just because I found her fascinating and […]<\/p>\n","protected":false},"author":1,"featured_media":1284,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[331,333,336,374],"tags":[70,15,248,16,118,18,399,159,108,85,87],"class_list":["post-416","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mains","category-one-pot-dish","category-quick-and-easy","category-seafood","tag-lemon","tag-mains","tag-mussels","tag-one-pot-dish","tag-parsley","tag-quick-easy","tag-re","tag-seafood","tag-shallot","tag-thyme","tag-white-wine"],"acf":[],"yoast_head":"\nMussels in White Wine - Best Recipes Ever<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mussels in White Wine - Best Recipes Ever\" \/>\n<meta property=\"og:description\" content=\"On Wednesday we celebrated what would\u2019ve been the 100th birthday of one of my biggest inspirations in both food and life: Julia Child! 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