Mussels with white wine Recipe
1 h 30
Number of servings4 to 6 servings
Le Parfait Super Jars
- Scrub and clean the mussels thoroughly and put in a large pan. Add the white wine, shallots, onion, parsley, thyme and bay leaf, and cook on a medium heat. Remove from heat before it boils.
- Remove the mussels from their shells, discarding the shells. Put the mussels and melted butter into in the jars up to 2 cm from the brim.
- Seal tightly and proceed immediately to the heat treatment, 90 minutes at 100°C.
History has it that…. Three centuries ago, an Irish sailor ran aground in a bay and noticed mussels clinging to the wood of his wreck. This gave birth to the idea of planting wooden stakes in the sea to farm mussels, where the irregularities in the bark allowed young mussels to grip on in April-May. So the modern mussel farm was born…