Mussels with White Wine and Herbs: A Delicate French Indulgence

Mussels with White Wine and Herbs: A Delicate French Indulgence This classic French dish is the epitome of simple elegance, showcasing the briny sweetness of mussels in a fragrant broth of white wine, herbs, and garlic. It's a quick and easy recipe that's perfect for a light meal or appetizer. Serve with crusty bread for dipping to soak up every last bit of the flavorful broth.

The origins of mussels with white wine and herbs can be traced back to the coastal regions of France, where mussels have been a staple food for centuries. The dish is believed to have originated in the early 19th century, when fishermen would cook their catch in a simple broth made with white wine, herbs, and vegetables. Over time, the dish evolved into the classic preparation we know today, and it remains a popular dish in French cuisine.

Prep time: 10 | Cook time: 10 | Serves: 2

Ingredients

• 1 pound mussels, scrubbed and debearded
• 1/2 cup dry white wine
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped onion
• 2 cloves garlic, minced

Instructions

1. In a large pot or Dutch oven over medium heat, combine the mussels, white wine, parsley, thyme, salt, and pepper.
2. Bring to a boil, then reduce heat to medium-low and cover.
3. Cook for 5-7 minutes, or until the mussels have opened.
4. Discard any mussels that do not open.
5. Serve immediately with crusty bread for dipping.

Why It Works

• The combination of white wine, herbs, and garlic creates a flavorful broth that complements the briny sweetness of the mussels.
• Cooking the mussels in a covered pot helps to steam them, which results in tender and juicy mussels.
• Discarding any mussels that do not open ensures that you are only eating safe and properly cooked mussels.