Tip them into a colander set over a bowl to collect all the cooking liquor. Shallots, garlic and white wine make the perfect broth for steamed mussels.
Make sure that every meal has a great balance of flavors and textures to go well with preferred white wine.
Best white wine for cooking mussels. This is such a simple yet tasty way of preparing mussels. Put the mussels into a large pan with the wine, then cover and cook over a high heat for about 3 minutes, shaking the pan now and then, until they have just opened. Toss through the parsley and serve to the middle of the table in the pan.
Once cooked, if any have not opened, discard those also. These mussels are steamed in a broth made from white wine, garlic, shallots, butter and dried chillies. To infuse the mussels with lots of flavor, we sautéed garlic, thyme, and red pepper flakes in butter, and used wine as the cooking liquid.
How to make mussels in white wine. We picked a bottle for this recipe afterward. Then add wine and cook for additional 5 minutes.
When cooking mussels if any are open before cooking, discard them. Melt butter in a deep pan with a lid. We finished the mussels with a sprinkle of fresh parsley.
Some of the best white wine for cooking is riesling, chenin blanc and pinot grigio. Remove the pan from the heat. Choose a white wine with high acidity and light fruit flavors.
Come to think of it, all the wines from that line up would pair well with mussels. Allow to cook for 30 seconds until fragrant then pour in the wine and lemon juice. Put the lid on the pot and bring to the boil.
Mussels topped and baked with garlic and breadcrumbs suit a crisp dry white like a pinot grigio or other italian white but an unoaked chardonnay or fruity sauvignon blanc such as. You can substitute 3 pounds of littleneck clams for the mussels; When cooking is complete, stir lemon juice and butter until it melts.
Buy on drizly buy on vivino. Turn the heat up to medium high and add the mussels and wine. We are using a white sauvignon blanc in our recipe and we finished off the bottle with our dinner.
Even though it is a simple broth, the flavour is rich, buttery and ideal for mussels. I used chenin blanc but any dry white will work. We asked three food professionals (including a master sommelier, a chef and a nutrition director) to find out once and for all how to choose the best white wine for cooking.
Close crisping lid, select roast/bake, set temperature to 180°c and time to 10 minutes. Remove the mussels from their shells, cover and set aside. Once wine has reduced down, add tomatoes, parsley, mussels and season with salt and pepper.
Serve the mussels in a big bowl with bread on the side so. Add garlic and chilli (if using). Lightly oaked chardonnay is basically the goldilocks of wine, in that when it’s made well, it’s generally just right.
Any good, dry white wine such as a chardonnay or pinot grigio, pinot blanc or a sémillon is. We thought this pinot grigio might be a great pairing with mussels when we tried it at our northern italy white wine tasting. There can be a couple variations to it, but primarily you steam the mussels in the wine and then use.
There are so many white wines available in the market that serves accordingly in the dishes. Increase the pressure cooking time to 2 minutes. Press start/stop to begin cooking.