Mussels with White Wine, Cream, and Fennel - The Curvy Carrot (2024)

FAQs

What is the best white wine for cooking mussels? ›

What is the best white wine to cook mussels in? A dry white wine is the ideal wine for making the best recipe for mussels in white wine sauce, such as a Sauvignon Blanc, which also happens to be one of our favorites for drinking after we've measured out a cup and a half for cooking!

One good substitute for white wine is another acidic ingredient, such as vinegar or lemon juice. Swap the wine for light-colored vinegars, like white wine vinegar, rice vinegar, or apple cider vinegar. Avoid harsher vinegars, like distilled white vinegar, which could add too much acidity.

Pairing your mussels with wine

Mussels topped and baked with garlic and breadcrumbs suit a crisp dry white like a Pinot Grigio or other Italian white, but an unoaked Chardonnay or fruity Sauvignon Blanc such as Sauvignon de Touraine will match well, too.

Steaming is the most common method of cooking mussels. It's a quick and simple way to get a delicious meal on the table. The steam during the cooking process is actually what opens the mussel shell. Do remember that even if a shell doesn't open, it's still good to eat – just prise it open with a knife.

Apple Cider Vinegar

This is probably the best substitute for white wine of all. It has a similar flavour profile with the acidity and subtle sweetness of wine. You can do a direct swap here using the same amount of apple cider vinegar as you would wine.

You should buy 1 to 1 1/2 pounds of mussels per person for a main-course serving. The most common type is the black-colored "blue mussel," but green-shelled New Zealand mussels are popular, too. Mussels are sold live and their shells should be tightly closed, but some may "gape" open slightly.

For wine, opt for crisp, zingy whites with salty minerality, such as French Muscadet or Chablis (Chardonnay that can actually taste like oyster shells). A snappy pilsner is the beer equivalent and a great choice. Rosé with tomato-based or porky broths.

Their powerful anti-inflammatory properties have also shown to improve gut health, by feeding the 'friendly' bacteria found in our digestive system. Green-lipped mussels also work synergistically with NSAIDs and can decrease the side-effects.

There are a couple of oft-repeated 'rules' attached to mussels with regards to cooking and eating them: Avoid gathering them in months without an 'R' in them (May-August) Throw away any that do not open after cooking.

Many food nutritionists recommend mussels as part of a weekly diet, due to their high volume of Omega 3, folate, zinc, selenium, iodine and iron.

What kind of white wine to use in cooking? ›

There are a myriad of great choices but we tend to favor pinot grigio or sauvignon blanc. These lighter-style wines will bring out the flavor of your dish without overwhelming it. Avoid robust and oaky white wines like chardonnay. Once the food is cooked, the oak-influence may cause your dish to taste bitter.

To cook seafood, choose a crisp, dry white wine like a Pinot Grigio, Muscadet, or Sauvignon Blanc. Pinot Grigio is the most versatile of these. Expect Sauvignon Blanc to be more acidic and add a lemony flavor to your dish.

Use a dry white wine like Pinot Grigio, Sauvignon Blanc, or unoaked chardonnay. In addition to the white wine, we add a splash of broth. I use chicken broth, but vegetable or seafood stock works, too. Shallot and garlic: We want lots of cooked shallot and garlic.