Mussels in white wine
The recipe for mussels in white wine prepared with the freshest shellfish is not only very tasty but also very quick to prepare. Very few ingredients result in a particularly popular fish dish. In the traditional recipe for impepata di cozze alla napoletana, wine is not included, but in several other recipes a touch of white wine is suggested to enhance the already divine flavour of this excellent dish. As wine, we chose our Cirò Bianco DOC - Caparra & Siciliani.
How to make Mussels in white wine
- 2kg mussels (servings for 4 people)
- 1 clove of garlic
- 50ml extra virgin olive oil
- 200ml dry white wine
- Parsley to taste
- Chilli pepper to taste
- Lemon to taste
The recipe for mussels in white wine
Let's clean the mussels under cold running water, if necessary using a bobbin to clean them of excess impurities. Make sure that the shells are all closed, any broken or open ones should be removed.
In a large enough pan, sauté a clove of garlic together with the chilli pepper in extra virgin olive oil. Once the garlic is golden, add the mussels and deglaze with white wine.
When the alcohol has completely evaporated, cover the pan with a lid and let it cook, allowing the mussels to open; they should finish cooking in about eight minutes. We stir the pan from time to time.
We serve our mussels hot with a generous sprinkling of parsley, garnishing the dish with a few lemon slices.
