This mussels recipe with white wine and garlic is incredibly easy to make and an absolute winner in terms of flavor!
This recipe for mussels in white wine is elegant and sophisticated enough to serve to your guests at a dinner party - but it is also ridiclously easy to prepare!
Not only are mussels totally delicious, they're also good for you! In fact, they're considered to be the healthiest of all shellfish, packed with fatty acids, vitamins, minerals and iron.
Mussels are usually quite easy to get hold of and relatively inexpensive too, so they make a fabulous addition to your meal rotation.
They are sold in their shells, which are usually closed tightly. When choosing mussels to use in this recipe, look for ones with intact shells and avoid those that are broken or damaged in any way.
Although the shells are quite substantial in size, the mussels themselves are quite small. This means that you may need to buy more than you think to provide enough for each person.
As a rule of thumb, aim to buy 1 lb of mussels per person if you'll be serving them as a main course, and about 1/2 lb per person to serve as a starter.
Fresh mussels may have barnacles or sand stuck to them, so give them a good scrub to remove this before cooking. The best way to do this is to submerge them all first in a bowl of cold water.
If any of them happen to float to the surface during this process, discard them, as they are not good to eat.
If any of the shells are open, given them a sharp tap with a knife, which should make them close. If it doesn't, discard those too.
Finally, remove the 'beards' - the fibrous parts that look like hair sprouting from the shell. A hard tug should be all you'll need to get them off.
Your mussels are now ready to cook!
Note: Mussels have a VERY short shelf life. You should cook and eat them on the same day you buy them.