{"id":16813,"date":"2019-01-17T16:00:26","date_gmt":"2019-01-17T15:00:26","guid":{"rendered":"https:\/\/blog.xtrawine.com\/?p=16813"},"modified":"2019-01-30T15:35:17","modified_gmt":"2019-01-30T14:35:17","slug":"a-tasty-mussels-in-italian-white-wine-recipe","status":"publish","type":"post","link":"https:\/\/blog.xtrawine.com\/en\/a-tasty-mussels-in-italian-white-wine-recipe\/","title":{"rendered":"A Tasty Mussels in Italian White Wine Recipe"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\">\n<p>Who doesn\u2019t love a little bit of seafood?<\/p>\n\n\n\n<p>You\u2019re probably picturing some freshly-caught cod right now. Or perhaps a little bit of salmon that will get those essential fatty acids into your system.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">But what about shellfish?<\/h3>\n\n\n\n<p>Sure, you have the likes of lobster and crab as your heavy hitters. But mussels have plenty to offer as well. From their unique taste to their versatility, these unique little shellfish are ideal for creating tasty seafood dishes that offer a little more than the standard fare.<\/p>\n\n\n\n<p>They\u2019re a&nbsp;favouritein the UK too. Most fish and chip shops sell small mussels by the jar.<\/p>\n\n\n\n<p>But what if you want something a little extra?<\/p>\n\n\n\n<p>What if you want to add a little bit of Italian wine into the mix to make your mussels even more interesting?<\/p>\n\n\n\n<p>That\u2019s where this blog post is going to come in handy. We\u2019ve scoured the web to find&nbsp;an amazing musselsand Italian white wine recipe for you to enjoy.<\/p>\n\n\n\n<p>This recipe comes directly from the good people at BBC Good Food and it will help you understand why mussels are one of the most underappreciated types of seafood around.<\/p>\n\n\n\n<p>Let\u2019s jump right into what you need to make this delectable dish.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>The Ingredients<\/strong><\/h3>\n\n\n\n<p>The great thing about this dish is that it takes barely any time at all to make. After 15 minutes of preparation and 5 minutes of cooking, you\u2019ll have a meal that\u2019s ideal for filling the gap during lunchtime.<\/p>\n\n\n\n<p>Here\u2019s what you need to make it.<\/p>\n\n\n\n<ul><li>A small glass of <a href=\"https:\/\/www.xtrawine.com\/\">Italian white wine<\/a>. It\u2019s completely up to you which wine you choose, but we recommend steering away from anything that has too sharp a taste. High acidity and citrusflavoursmight overpower the more subtle&nbsp;flavoursof this dish.<\/li><li>A single shallot, which you should chop finely.<\/li><li>A little bit of chopped parsley.<\/li><li>About 1kg (2.2 pounds) of mussels. Leave them in their shells.<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>The Method<\/strong><\/h3>\n\n\n\n<p>With your ingredients ready, it\u2019s time to prepare the dish. The good news is that this is an easy one to make. That means it\u2019s ideal for the novice chef who\u2019s just looking to make something that will impress their friends.<\/p>\n\n\n\n<p>These&nbsp;arethe steps that you need to follow:<\/p>\n\n\n\n<p><em>Step 1<\/em><\/p>\n\n\n\n<p>Grab a large bowl and fill it with clean cold water. Pour all of your mussels into the water and use your hands to swish them around the bowl. You\u2019re looking to clean your mussels as much as possible so you get rid of any dirt or grit that might be in the shells.<\/p>\n\n\n\n<p>From there, check each mussel individually and use a knife to remove any barnacles that you find. Get rid of any mussel that has a cracked shell as the mussel\u2019s quality may be compromised.<\/p>\n\n\n\n<p><em>Step 2<\/em><\/p>\n\n\n\n<p>You\u2019re not quite finished preparing the mussels just yet.<\/p>\n\n\n\n<p>You should notice that each mussel has a small beard. If you can\u2019t find it, check the shell\u2019s join. You should see something brown and wispy here that almost resembles hair.<\/p>\n\n\n\n<p>Using your knife as support, give each beard a good tug so that it detaches. Be careful not to put your finger through the mussel shell as you do this.<\/p>\n\n\n\n<p>As a side-note, not all mussels have beards. This is okay, so you don\u2019t need to discard any that don\u2019t have them.<\/p>\n\n\n\n<p><em>Step 3<\/em><\/p>\n\n\n\n<p>Now, check the mussels to see if any of them have open shells.<\/p>\n\n\n\n<p>If you spot any that do, give them a sharp tap against the bowl. The mussel should close its shell in response to the tap.<\/p>\n\n\n\n<p>If that doesn\u2019t happen, get rid of the mussel. It\u2019s died, which means it\u2019s rotting away in the shell. That makes it inedible.<\/p>\n\n\n\n<p><em>Step 4<\/em><\/p>\n\n\n\n<p>After going through all of this prep work, rinse all of the mussels that you have left under cold running water. This should get rid of any stray bits of barnacle or shell.<\/p>\n\n\n\n<p>Finally, pour your mussels into a colander and shake lightly to get rid of the excess moisture.<\/p>\n\n\n\n<p><em>Step 5<\/em><\/p>\n\n\n\n<p>It\u2019s not time to start cooking.<\/p>\n\n\n\n<p>Grab a large pan and pour your mussels into it. The key is that the mussels should not fill more than half of the pan. If that happens, find a bigger pan.<\/p>\n\n\n\n<p>The reason for this is that you need to give the mussels plenty of room when they\u2019re cooking. Otherwise, they\u2019re not going to cook properly.<\/p>\n\n\n\n<p>Once you have the right pan, add your chopped shallot and Italian white wine.&nbsp;<\/p>\n\n\n\n<p><em>Step 6<\/em><\/p>\n\n\n\n<p>Plan the pan over a high flame and cover it tightly with a lid. You\u2019re looking to steam the mussels.<\/p>\n\n\n\n<p>When the pan starts to produce steam, leave it over the high flame for between 3 and 4 minutes. Give the pan an occasional shake to move your mussels around and ensure that they cook evenly.<\/p>\n\n\n\n<p>Keep an eye on your mussels. You\u2019ll know that they\u2019ve cooked properly when the shells open up. This tells you that the mussel has died and is ready to eat.<\/p>\n\n\n\n<p>Sometimes, the shell won\u2019t open on its own. If that happens, try to open it yourself. If the mussel is cooked, the shell should open up with very little effort.<\/p>\n\n\n\n<p><em>Step 7<\/em><\/p>\n\n\n\n<p>Take the pan off the flame once all of your mussels are cooked. Grab a handful of your chopped parsley and sprinkle it over the mussels.<\/p>\n\n\n\n<p>Now, grab a spoon and add the mussels to some pre-warmed bowls.<\/p>\n\n\n\n<p>Pour the remaining white wine mixture over the mussels and enjoy!<\/p>\n\n\n\n<p><strong>The Final Word<\/strong><\/p>\n\n\n\n<p>It really is as simple as that.<\/p>\n\n\n\n<p>Most of the difficulty that comes from cooking mussels&nbsp;lies in allof the preparation beforehand. Once you know how to check your mussels so you can get rid of any that you shouldn\u2019t eat, you\u2019ll speed the process up even more.<\/p>\n\n\n\n<p>Finally, we have&nbsp;the Italianwine recommendation.&nbsp;<\/p>\n\n\n\n<p>A crisp <a href=\"https:\/\/www.xtrawine.com\/en\/wines\/white-pinot-grigio\/196+71\" target=\"_blank\" rel=\"noreferrer noopener\" aria-label=\" (opens in a new tab)\">Pinot Grigio <\/a>should do the job here. However, you may find that a slightly lighter <a rel=\"noreferrer noopener\" aria-label=\" (opens in a new tab)\" href=\"https:\/\/www.xtrawine.com\/en\/wines\/white-chardonnay\/196+60\" target=\"_blank\">Chardonnay<\/a> suits you better.<\/p>\n\n\n\n<p>Give both a whirl to see which you prefer.<\/p>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>Who doesn\u2019t love a little bit of seafood? You\u2019re probably picturing some freshly-caught cod right now. Or perhaps a little bit of salmon that will get those essential fatty acids into your system. But what about shellfish? Sure, you have the likes of lobster and crab as your heavy hitters. But mussels have plenty to [&hellip;]<\/p>\n","protected":false},"author":36,"featured_media":16814,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[701,703],"tags":[],"jetpack_publicize_connections":[],"yoast_head":"<title>A Tasty Mussels in Italian White Wine Recipe - xtraWine Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.xtrawine.com\/en\/a-tasty-mussels-in-italian-white-wine-recipe\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A Tasty Mussels in Italian White Wine Recipe\" \/>\n<meta property=\"og:description\" content=\"Who doesn\u2019t love a little bit of seafood? You\u2019re probably picturing some freshly-caught cod right now. Or perhaps a little bit of salmon that will get those essential fatty acids into your system. But what about shellfish? Sure, you have the likes of lobster and crab as your heavy hitters. 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