Mussels with Orange and Coriander

Mussels with Orange and Coriander
  • 4 servings
  • 0:10 Preparation
  • 0:15 Cooking
  • 0:25 Total Time


Add all
  • 907 g

    fresh mussels

  • 1 cup
    (250 mL)

    orange juice

  • 1/2 cup
    (125 mL)

    lime juice

  • 1/4 cup
    (60 mL)

    fish sauce

  • 1 cup
    (250 mL)

    white wine

  • 2 Tbsp.
    (30 mL)

    coriander seeds

  • 3

    garlic cloves, minced

  • 1 cup
    (250 mL)

    cream 15%

  • pepper to taste


Clean mussels with a brush under cold running water.

Put orange juice, lime juice, fish sauce, white wine, coriander, garlic and mussels in a large pot. Cover and cook over high heat for a few minutes until shells open.

Remove mussels with a slotted spoon.

Strain cooking liquid, put it back in the pot and reduce by half.

Add cream and simmer 4-5 minutes.

Serve mussels on a bed of pasta and cover with cream sauce.

Throw away the mussels that are closed.

Source: Metro

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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© Société des alcools du Québec, 2007