35 min

Muscadet drunken mussels

Name: Muscadet drunken mussels
Prep time: 20 min
Cook time: 15 min
Yield: 4
Ingredients: 4.00 kg Bouchot Mussels; 2.00 large glass Muscadet PDO; x 2.00 Traditional Shallots; 2.00 cloves Drôme White Garlic PGI; 40.00 g Charentes-Poitou Butter PDO; 1.00 tsp Coarse-ground pepper; A bunch of flat-leaved parsley

When paired with homemade fries, your guests are sure to love it!

Preparation time

20 min

Ingredients For

Seafood

Bouchot Mussels

4 kg See the article
Muscadet PDO

2 large glass See the article
Traditional Shallots

x 2 See the article
Drôme White Garlic PGI

2 cloves See the article
Charentes-Poitou Butter PDO

40 g See the article
Coarse-ground pepper 1 tsp
A bunch of flat-leaved parsley

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Preparation

Carefully clean and sort the mussels, then rinse them under plenty of cold water. Let dry.

Peel and finely chop the onions, shallots, and garlic. Cut the parsley stems, chop the leaves, and set aside.

In a large casserole dish, add the Muscadet, onions, shallots, garlic, and parsley stems. Sprinkle the pepper on top. Bring to a boil and reduce.

Add the butter and mussels. Open the mussels in high heat while stirring often until each mussels is fully open. Remove the parsley stems and sprinkle the chopped parsley leaves on top. Enjoy immediately.