Mussels with Sparkling Wine

An elegant mussel dish featuring English sparkling wine, fennel, and a creamy reduction sauce finished with fresh herbs.

Dinner Seafood Mussels Sparkling Wine French Technique

Estimated Nutrition

Calories

620

kcal / serving

2480 kcal total

Carbs

18.2g

per serving

72.8 g total

Fat

34.6g

per serving

138.4 g total

Protein

36.3g

per serving

145.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

150

Double Cream

Unsalted Butter

Fruits

0.5

piece

Lemon

juice only

Liquids

300

English Sparkling Dry White Wine

NutsSeeds

tbsp

Parsley

chopped fresh

tbsp

Fennel Leaves

chopped; or use dill

tbsp

Dill

alternative to fennel leaves

Salt

to taste

Black Pepper

freshly ground, to taste

Seafood

1.75

Mussels

cleaned and debearded

Vegetables

piece

Shallot

chopped

piece

Fennel Bulb

finely sliced

Method

Clean mussels thoroughly, debeard them, and discard any cracked or open ones.

Pour the sauce over the mussels, garnish with chopped fennel leaves, and serve.

Discard any unopened mussels and divide the rest into four soup plates.

Whisk in the butter and remaining parsley, then season to taste.

Boil the filtered liquid with cream and lemon juice in a clean pan to reduce by half.

Strain the mussels into a colander over a bowl and filter the cooking liquid through a clean cloth.

Cover and cook over high heat for 7 minutes until all mussels have opened.

Place mussels, shallots, fennel, wine, and 1 tablespoon of parsley in a heavy-bottomed pan.