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Nutrition Facts
Serving Size 1 (381g) Recipe makes 4 servings The following items or measurements are not included below: 2 ounces pancetta
Calories 472
Calories from Fat 236		(50%)
Amount Per Serving		%DV
	Total Fat 26.3g	40%
	Saturated Fat 9.2g	46%
	Monounsaturated Fat 11.7g
	Polyunsaturated Fat 2.9g
	Trans Fat 0.0g
Cholesterol 104mg		34%
Sodium 827mg		34%
Potassium 874mg		24%
Total Carbohydrate 14.2g		4%
	Dietary Fiber 0.2g	0%
	Sugars 0.9g
Protein 28.2g		56%
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Mussels au Vin

Recipe #24551 | 20 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: kitina
Apr 8, 2002

This was in this mornings newspaper, I haven't tried it yet but it sure looks scrumptious!

SERVES 4 -6 (change servings and units)

Ingredients

2 lbs mussels
3 tablespoons olive oil
1/3 cup diced roasted red pepper
2 cloves garlic, minced
2 shallots, chopped
2 ounces pancetta, chopped
1 1/2 cups dry white wine
1/2 cup whipping cream or table cream
1 tablespoon chopped fresh parsley
salt and pepper

Directions

1
Scrub mussels under running water and remove any beards.
2
Discard mussels which remain open during handling.
3
In a large saucepan combine olive oil, red pepper, garlic, shallots and pancetta.
4
Cook over low heat, stirring frequently for 5 minutes.
5
Increase heat to high and add wine and mussels.
6
Cover and cook for 3 minutes.
7
With a slotted spoon remove mussels as they open and place on a warm serving dish; discard any mussels that remain closed.
8
Immediately add cream and parsley to the broth and simmer to reduce slightly.
9
Add salt and pepper to taste.
10
Pour hot broth over mussels in serving dish.
11
Dress with chopped parsley.
12
Serve immediately with crusty bread.
13
Source: International Olive Oil Council.

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Browse similar recipes by category

Course > Appetizers
Course > Main Dish
Main Ingredient > Seafood > Shellfish > Mussels
Preparation > Time to Make > < 30 mins

Featured Reviews for This Recipe

From: DaniCook Cookitall

On Jul 24, 2004

I did it exactely like in the instructions. For my first time doing mussels it was perfect. Cheap and so good. I used good wine... "muscadet sèvre"... not too expensive but plate lickin good!

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From: Geema

On Feb 4, 2003

Very Scrumptious Indeed. I followed the procedure exactly since I have never made mussels before and they were simple and easy to understand. I omitted the pancetta and the red peppers, and didn't miss them a bit. The mussels came out perfectly tender, flavored with the delicious broth. I put some fettucini in a bowl, then the warm mussels and the hot broth poured on top. My mouth is still smiling. Glad you posted this recipe.

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From: Kiwiwife

On Jul 10, 2007

After researching all the mussel recipes on the Zarr, I decided on this one and boy was my hubby glad I did! I have never eaten or cooked mussels before and was a bit nervous. Boy was it easy! My DH usually only eats dinner and this sfternoon told me he had a sub for lunch and wasn't sure he felt like mussels for dinner. Well let me tell you, he ate a full pound of mussels himself WITH a french bagette to soak up the broth. "Resturant quality" was his exact words. I followed exactly except used butter instead of oil and ommitted red peppers. Also used 1/2 & 1/2 instead of cream because thats what I had. I hope you've had a chance to make this kitina, apparenly, it is fantastic! Thanks for posting!

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