Author: Thomas Sixt is a chef, food photographer, cookbook author and blogger. Here he shares recipes, answers cooking questions and helps with cooking.
Here is the guide. I’m always happy about comments, kitchen gossip and cooking questions, use the comment function at the bottom of the page. Good succeed!
Mussels in White Wine
Cooked, photographed and written down by chef Thomas Sixt.
Servings 2
Calories 1492
Preparation Time 25 Min.
Cook Time 0 Min.
Total Time 40 Min.
Easy instructions for preparing mussels in white wine.
Domestic mussels are traditionally offered in Germany in the cold season from September to February .
Then the mussels are very fleshy and taste excellent thanks to the cold water.
This only refers to “native” mussels.
Due to the different suppliers and worldwide breeding, you can buy the mussels fresh almost all year round.
Traditionally, I prefer to eat mussels when they are in season.
Season tip from chef Thomas Sixt
4. Clean the Mussels and General Tips
Always wash the mussels well, in cold water, then brush them.
Scrape the shells with a knife as needed if calcareous spots (shells) of sea anemones stick to the mussels.
This is especially true for the mussels.
Remove the strands (beards), pulling sideways.
Wash the mussels several times in alternating fresh, cold water.
Mussels in a bowl photographed from above.
5. How do you recognize good and bad mussels?
The following tips are important to ensure that the sea creatures are really fresh on the table.
5.1 Smell Test
In general, note the smell, living, fresh mussels smell of sea and algae. If the mussels smell unpleasant, please be careful and rather buy fresh goods. In general, mussels have to be prepared quickly.
5.2 Open mussels
Put the mussels in cold water, wait a few minutes. You then immediately sort out any wide open mussels or mussels with a broken shell. In general, note the smell, living, fresh mussels smell of sea and algae.
5.3 Knock Test
Slightly opened (1-2 mm) is fine, the mussels should close again when tapped or when lying in cold water. The important thing is that the mussels are still alive.
5.4 Closed mussels after cooking
Mussels and mussels in general that are closed after cooking should be left aside, mussels that are closed after cooking are definitely not okay. Just eat the wide-open clams!
Open mussels that don’t close in the water are definitely broken and have to go in the trash can
Chef Thomas Sixt on the mussel freshness test
6. Tips from Italian cuisine for mussels in white wine
Mussels get along very well with garlic, so it usually goes into the saucepan and he can cuddle with the mussels.
The amount of garlic decides whether a good mussel preparation will make or break, so when it comes to garlic: less is more!
Clams in white wine.
Italian cuisine is known for excellent mussel dishes, let’s take a closer look.
Thank God I figured it out very quickly, which brings the typical Italian taste to the mussels 🙂
First, the garlic is “made” lightly golden brown in oil, which requires a delicate touch, because it must not turn black and bitter.
Incidentally, similar to spaghetti aglio e olio. That’s wrong in many recipes, but it’s correct in another way.
In the silver spoon, which is the bible of Italian cuisine, “golden brown”.
Of course, this is done in olive oil and although cookery preachers throughout the country write that you shouldn’t fry hot with olive oil, the Italian cook and mom still do it at home.
You can also watch the “garlic in olive oil” fry on Italian cooking television and that’s how it’s done there.
Golden brown fried garlic creates the typical aroma that we know from Italian cuisine.
There’s still the matter of Prosecco – it’s actually better than white wine, as my various attempts have shown.
But we don’t want to argue about that, a good dry white wine is also possible, if you want to make an impression take a Lugana Ca dei Frati.
So leave the Kupfergrube GG on the wine shelf if you want it to be “Italian” and cook your mussels with Italian grape juice.
Garlic golden brown and Italian wine or Prosecco create that typical aroma that we love.
A restaurateur once told me that the mussel months were only because of the supply chain and not because there are no mussels in summer… 🙂
It's such a nice, light dish… I would taste that in May too ..
Reply
Hello Silvio,
the old rule in Germany says that months with an r are shell months.
But you can't take that too seriously anymore, because fresh mussels of good quality are almost always available due to worldwide breeding.
Be sure to try the mussel recipe from Belgium.
I ate the best mussels there and wrote it down right away.
You can find moules frites at the appropriate place! —>
I wish you the best of luck! Greetings Thomas
Reply
Dear Thomas,
fine idea again 🙂
after the turkey from the oven according to your world's best recipe has been available for Christmas for 2 years, I have now dared to try your mussel recipe.
I can tell you, the family – including me – was extremely enthusiastic, what a taste!
Absolute success guarantee, great step-by-step instructions, so great food becomes an even better dish.
Thank you very much and best regards, Tanja.
Reply
Hello Tanja,
thank you for the raving 🙂 I'm happy.
I linked the turkey in your comment.
Then it will be easier to find.
After all, many are already reading along.
I'm happy about the positive feedback on the shells. Continued success Greetings Thomas
Hi Thomas!
Let the clam season begin! 😀
I will be happy with your Recipe!