Mussels in Wine Sauce

When people think of the sea, many will surely think of mussels. So today, we decided to prepare a dish that, with the first bite, will bring to mind the pleasant sea breeze. Today, Nadezhda Garaža will show us how to make mussels in wine sauce.

Mussels in Wine Sauce

It seems to me that mussels in wine sauce are best enjoyed in the evening, with a view of the sunset. That way, the dose of inspiration is at its peak.

Difficulty Level: Medium

Calories: 200

Cooking Time: 20 min

Ingredients:

Chilled black mussels in shells – 1 kg
Dry white wine – 100 ml
Garlic – 2-3 cloves
Basil – 1g (2 leaves)
Cherry tomatoes – 100-150g
Parsley – 30g (1 bunch)
Salt – to taste
Mixed peppercorns (4-pepper mix) – freshly ground
Chili pepper – to taste
Calendula (can be replaced with rose, nasturtium, chamomile, fragrant viola, pansies, or chamomile)

Instructions:

Clean the mussels by rinsing them to remove sand and any vegetation inside the shells.
Heat a saucepan or pot, and add the cleaned mussels.
Once the mussels open and release enough juice, add the white wine.
Let the alcohol evaporate as the wine simmers.
Add the minced garlic, basil, and halved cherry tomatoes.
Season with salt, pepper, and add the finely chopped herbs and a thyme sprig (optional) at the very end.
Garnish the dish with grilled chili pepper.