Mussels in White Wine Sauce

Easy 10-minute recipe of a fancy and delicious dinner. Steam mussels with onion, garlic, white wine. Serve with fresh ciabatta.

• 1 kg or 2 pounds fresh mussels
• 1 tablespoon olive oil
• 1 medium-sized onion
• 2 cloves garlic
• 175 ml or 3/4 cup white wine (1 glass) or vegetable broth
• a pinch of cayenne
• salt
• black pepper
• minced parsley, to garnish
• 1/2 lemon, to serve
• ciabatta bread, to serve
• white wine, to serve (optional)

Discard mussels with broken or opened shells, wash the rest in cold running water and if necessary, remove the beards attached to the shells. In a large pot, heat a tablespoon of olive oil over medium heat. Chop onion and garlic and add to the pot. Sauteé until translucent, about 2 minutes. Add white wine or vegetable broth, a pinch of cayenne, salt and black pepper. Add mussels to the pot and cover with a lid. Cook for 5-6 minutes, shaking the covered pot occasionally. They are ready once they all open. Discard any closed mussels. Transfer mussels to a serving bowl and garnish with minced parsley. Serve at once with lemon wedges, fresh ciabatta and white wine if desired.

Here are some pictures and more info about mussels: Mussels in White Wine Sauce

bon appetit