Mussels in White Wine Sauce

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Indulge in the taste of the sea with this delectable recipe for mussels in white wine sauce, also known as “Mydia.” Bursting with flavors and aromas, this dish combines tender mussels, aromatic herbs, and a savory white wine sauce that will transport you to the coastal regions where seafood reigns supreme. In this blog post, we’ll guide you through preparing a restaurant-worthy Mydia dish right in your own kitchen. Whether you’re a seafood enthusiast or looking to impress your guests with a sophisticated appetizer, this recipe is sure to delight your taste buds.

Mussels in White Wine Sauce is a classic seafood dish with roots in the coastal regions of France and Belgium. This delectable recipe celebrates the abundant seafood and wine culture of these areas.

  • The tradition of cooking mussels with wine dates back centuries, with various regions in Europe showcasing their own unique preparations. Belgian moules-frites (mussels and fries) and French moules marinières (mariner’s mussels) are well-known examples.
  • Coastal communities along the North Sea and the Atlantic Ocean have long embraced mussels as a staple in their cuisine. The combination of fresh mussels with aromatic white wine, garlic, and herbs has become a cherished culinary tradition.
  • Mussels in White Wine Sauce epitomizes the simplicity and elegance of French and Belgian seafood cooking, allowing the natural flavors of the mussels to shine through.

This dish represents the rich maritime heritage of the region and continues to be a beloved seafood delicacy enjoyed worldwide.

Mussels in White Wine Sauce

Mydia, or mussels in white wine sauce, is a classic dish that celebrates the natural flavors of fresh mussels. The mussels are cooked in a fragrant sauce made with white wine, garlic, shallots, and a hint of cream. This combination creates a savory and slightly tangy broth that complements the tender and succulent mussels perfectly. Mydia is often served as an appetizer or a main course and pairs well with crusty bread or fries for dipping into the flavorful sauce.

Tools and Equipment

Prep Time 20 mins Cook Time 10 mins Total Time 30 mins Difficulty: Intermediate Servings: 4 Calories: 333.44 Best Season: Winter

Ingredients

Step-by-Step Instructions

  1. In a large pot or Dutch oven, melt the butter and heat the olive oil over medium heat.

  2. Add the minced garlic and chopped shallots to the pot and sauté until fragrant and softened, about 2 minutes.

  3. Pour in the white wine and bring it to a gentle simmer.

  4. Add the cleaned mussels to the pot and cover with a lid.

  5. Steam the mussels for 5-7 minutes, or until they have opened. Discard any mussels that do not open.

  6. Using tongs or a slotted spoon, transfer the cooked mussels to a large serving bowl, leaving the liquid in the pot.

  7. Increase the heat to medium-high and add the heavy cream to the pot.

  8. Stir the sauce until it thickens slightly, about 2-3 minutes.

  9. Season the sauce with salt and black pepper to taste.

  10. Pour the sauce over the cooked mussels in the serving bowl.

  11. Sprinkle the chopped fresh parsley over the mussels for garnish.

  12. Serve the Mydia immediately with crusty bread or fries for dipping into the flavorful sauce.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 333.44kcal
% Daily Value *
Total Fat 20.88g33%
Saturated Fat 8.4g43%
Trans Fat 0.18g
Cholesterol 66.43mg23%
Sodium 558.56mg24%
Potassium 482.4mg14%
Total Carbohydrate 9.59g4%
Dietary Fiber 0.59g3%
Sugars 1.47g
Protein 15.95g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Please note that the nutritional values provided are approximate and may vary depending on the specific ingredients and portion sizes used. It's always best to double-check with your specific ingredients and measurements for accurate nutritional information.

Note

Tips and Variations:
  • Use fresh mussels for the best flavor. Discard any mussels with cracked shells or ones that do not close when tapped.
  • Serve the Mydia with a side of crusty bread or fries to soak up the delicious sauce.
  • Add a touch of heat by including a pinch of red pepper flakes or a finely chopped chili pepper to the sauce.
  • Enhance the flavor of the sauce by adding a squeeze of lemon juice before serving.
  • For a richer sauce, you can substitute the heavy cream with half-and-half or crème fraîche.
Serving Suggestions:
  • Serve the Mydia as an appetizer at dinner parties or special occasions.
  • Pair it with a crisp white wine, such as a Chardonnay or Pinot Grigio, to complement the flavors of the dish.
  • Create a Mediterranean-inspired meal by serving the Mydia alongside a fresh green salad dressed with lemon vinaigrette.
Allergen Information:
  • Mussels in White Wine Sauce may contain shellfish allergens, as it is a seafood dish made with fresh mussels. It may also include common allergens like dairy, garlic, and wine. Individuals with shellfish or other allergies should exercise caution and choose allergen-free alternatives as needed.
Wine or Drink Pairing:
  • Mussels in White Wine Sauce is traditionally paired with the same white wine used in the recipe. A crisp and dry white wine, such as Sauvignon Blanc or Pinot Grigio, complements the dish's flavors beautifully.
  • For a non-alcoholic option, enjoy it with sparkling water or a light, citrus-infused mocktail to cleanse the palate between bites.
Storage and Leftovers:
  • Mussels in White Wine Sauce should be enjoyed fresh to savor the tender mussels and flavorful broth.
  • Leftover mussels can be refrigerated in their cooking liquid for a short period. When reheating, take care not to overcook the mussels, as they can become tough. Simply warm them gently in the sauce until heated through.
  • Leftover mussel broth is a culinary gem and can be used as a base for seafood soups, pasta sauces, or risotto, infusing your future dishes with the essence of the sea.
Keywords: Mussels, Mydia, white wine sauce, seafood, appetizer, main course, coastal cuisine, fresh, fragrant, flavorful.

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