Moules au Riesling (Alsatian Mussels in Riesling and Cream)
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Ingredients
- 1600 g fresh mussels, cleaned and debearded
- 250 ml dry white wine
- 150 ml double cream
- 3 shallots, finely sliced
- 20 g unsalted butter
- 15 g fresh flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 366 kcal
- Protein
- 15.8 g
- Carbohydrate
- 9.3 g
- of which sugars
- 3.2 g
- Fat
- 24.8 g
- of which saturates
- 14.1 g
- Fibre
- 0.9 g
- Salt
- 0.90 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt the butter in a large pot with a lid and cook the shallots for 4 minutes until softened.
- 2
Pour in the white wine (the Riesling, if you have it), bring to a simmer and cook for 2 minutes.
- 3
Tip in the mussels, cover and cook for 4-5 minutes, shaking the pot once or twice, until the mussels have opened.
- 4
Discard any mussels that stay closed.
- 5
Lift out the mussels into warm bowls, then stir the double cream into the pan juices and simmer for 2 minutes.
- 6
Pour the sauce over the mussels and scatter with parsley to serve.
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