In a big pot over medium-high heat, sauté vegetables in butter.
Add mussels, wine, shallots, basil and salted herbs.
Cover and cook on medium heat for 10 - 12 minutes or until mussels open up.
Shake the pot 2 or 3 times during cooking.
Remove from heat and transfer to a bowl. Set aside. Discard any mussels that remain closed.
Using a fine sieve lined with cheesecloth, strain cooking liquid.
Return cooking liquid to the pot. Add pepper, butter and parsley.
Cook, whisking, over high heat 3 minutes or so. Pour over mussels and serve.
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.
© Société des alcools du Québec, 2007
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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