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Mussels in white wine aren't just a summer dish
· 4 servings
Drain the mussels
Give the soaked and cleaned mussels a thorough drain. Fresh mussels should be closed and will open up beautifully once cooked. If you spot any mussel in the bag that's already open, toss it out right away.
Sauté the shallot and garlic
In a little oil and butter, sauté finely chopped shallot together with minced garlic.
Reduce the wine
Once the shallot turns golden, pour in the white wine and let it boil hard until it reduces by about half, losing that sharp, tangy edge in the process. Add the tomatoes, cut in half, as well.
Cook the mussels
Now tip in the mussels. Cover the pot or pan with a lid, keep the heat on full, and wait. After about five to eight minutes the mussels should open up and be done. Stir in the chopped herbs and another knob of butter.
Say goodbye to any unopened mussels
Discard any mussels that haven't opened.
Serving tip
Serve with a crusty French baguette and white wine – ideally the same one you cooked with. For the toasted, crispy baguette, you could also whip up a homemade garlic and herb butter to spread on top.
Tip for preparing mussels
Scrub off any dirt from the outside and pull away the little 'beards' sticking out of the shells. It's best to soak them in a bowl of ice water for half an hour beforehand, so any remaining grit can float away.