Mussels steamed in white wine butter sauce with sourdough toast

Name: Mussels steamed in white wine butter sauce with sourdough toast
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 SERVINGS
Cuisine: Francia konyha
Ingredients: 1 kg black mussels; 500 g sourdough bread or baguette; 300 ml fresh white wine, even Chardonnay; 1 pc (approx. 150 g) onion; 4 cloves (approx. 40 g) garlic; 50 ml olive oil; 100 g butter; 1 bunch fresh parsley; 1 bunch spring onion; 1 lime; Salt; Pepper

4 SERVINGS

Buy all ingredients right below the recipe

Ingredients

1 kg black mussels
500 g sourdough bread or baguette
300 ml fresh white wine, even Chardonnay
1 pc (approx. 150 g) onion
4 cloves (approx. 40 g) garlic
50 ml olive oil
100 g butter
1 bunch fresh parsley
1 bunch spring onion
1 lime
Salt
Pepper

Steps

1
Wash the mussels thoroughly.
2
Sauté the finely chopped onion and garlic in a little olive oil.
3
Pour in the white wine and boil over high heat for 2-3 minutes.
4
Add the mussels, parsley, spring onion, and butter, and cook covered over high heat for 2-3 minutes.
5
Serve with toast spread with butter or herb butter and a wedge of lime.
6
You can leave the mussels in their shells, or clean them. The cooking liquid can be prepared in advance, so when guests arrive, the dish will be ready in a few minutes.

Pataky Péter

Péter enjoys exploring the world's thousand-flavored playground alongside classic Hungarian dishes. Currently, he utilizes his knowledge as a chef, restaurant consultant, in cooking shows, and as a co-owner of a sous vide meat processing plant. Taste his delicacies!