Ingredients for Mussels Au Vin
- 1.5 lbs fresh mussels
- 2 tablespoons olive oil
- Roasted Red Pepper
- 4 cloves garlic, minced
- 2 shallots, finely chopped
- 4 ounces pancetta, diced
- Dry White Wine
- Whipping Cream
- Fresh Parsley
- Salt and freshly ground black pepper to taste
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How to Make Mussels Au Vin
- Scrub 1.5 lbs mussels under running water using a stiff brush. Remove any beards by pulling them off with your fingers or a knife.
- Discard any mussels that remain open after handling. They're likely already spoiled.
- In a large saucepan, heat 2 tablespoons of olive oil over medium-low heat. Add 1/2 red bell pepper (finely chopped), 4 cloves garlic (minced), 2 shallots (finely chopped), and 4 ounces pancetta (diced).
- Cook, stirring frequently, for 5 minutes, or until the pancetta is crispy and the vegetables are softened.
- Increase the heat to medium-high. Add 1 cup dry white wine and the mussels.
- Cover and cook for 3-5 minutes, or until the mussels open. Shake the pan occasionally to ensure even cooking.
- Using a slotted spoon, remove the opened mussels and place them on a warm serving dish. Discard any mussels that remain closed.
- Add 1/2 cup heavy cream and 1/4 cup chopped fresh parsley to the broth in the saucepan.
- Simmer uncovered for 2-3 minutes, or until the sauce slightly reduces and thickens.
- Season with salt and freshly ground black pepper to taste.
- Pour the hot broth over the mussels in the serving dish.
- Garnish with additional chopped parsley.
- Serve immediately with crusty bread for dipping. Enjoy!
- Source: Adapted from a recipe inspired by the International Olive Oil Council
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
3g
Fat
46g
Carbs
4g
