Mussels with White Wine

A quick and easy version of classic clams with white wine, made with ready-to-eat clam vegetables, herbs and clam sauce.

Total Time: 45

Course: Main course

Cuisine: Belgian

Keyword: mussels, white wine

Servings:

Calories: 400kcal

Ingredients

Instructions

Rinse the clams well and remove any broken shells.
Put the clams under water and add salt the first time. Let them rest for 5 minutes. Drain the “dirty” water and start again (without salt!).
Heat a large pan (or several) over medium-high heat and melt a knob of butter. Add the clam vegetables and simmer for a few minutes.
Add the mussels, sprinkle with the mussel spices and pour a generous splash of white wine on top.
Put the lid on the pot and simmer for a few minutes.
Stir (or shake) the pot occasionally to cook the clams evenly.
The clams are ready when all the shells open, this can take up to 10 minutes.
Serve immediately with the clam sauce.

Voedingswaarden

Calories: 400kcal

Variations

Prefer a little more spice?
Chili flakes or sambal oelek can provide that.

Tip

Empty clamshells take up a lot of space.
While eating, you can save space by sliding the empty clamshells together instead of throwing them loose in the pot.
That way you keep it organized and save space!

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Frequently Asked Questions

What is the difference between Jumbo, Super, and Gold brand clams?

Jumbo mussels: These are the largest and meatiest mussels. They are often chosen for their generous portions and firm texture, ideal if you like large mussels.

Super clams: These are slightly smaller than Jumbo, but still larger than the average clam. They offer a good balance of size and flavor, and are a popular choice for many mussel lovers.

Gold brand mussels: This is a quality rating that indicates the mussels are of the highest quality, often with perfect size and flavor. They are selected for consistency and are considered a premium choice.

How many clams do I need per person?

For a main course, count about 1 to 1.5 kg of mussels per person.

How do I clean mussels?

Rinse the mussels well under cold water, remove broken shells and pull out the beards. Discard clams that do not close after a while.

Submerge the cleaned mussels in salted water. Let stand for 5 to 10 minutes. Remove the “dirty” water and start again (without salt) and this until the mussel water remains clean enough.

Can I prepare mussels in advance?

It is best to clean and prepare mussels just before cooking. Until then, store them in the refrigerator in an open container covered with a damp cloth.

What wine goes best with mussels?

Dry white wines such as Sauvignon Blanc, Pinot Grigio, or Muscadet go well with mussels. You can use the same wine for cooking and serving.

Can I use a bag of clam greens and herbs?

Yes, ready-made clam greens and seasonings are a quick and easy option that still offers plenty of flavor. They save you preparation time.

What do I do with the leftover clam sauce?

The leftover sauce is great for dipping on bread or can serve as a base for a fish soup or pasta.

How do I serve mussels?

Mussels are often served with fries (moules-frites) or with fresh bread to dip in the sauce. Focaccia, baguette, or even crusty baguette work well.

What if not all the clams open during cooking?

Opinions are divided. You have a group that says throw it away because no longer good and another group that says there is nothing wrong with it. The clam just has a stronger sphincter. I join the latter group.

Can I keep leftover clams?

Yes, you can store leftover clams in the refrigerator for up to 1-2 days. Make sure they are in an airtight container. Carefully reheat them in a little sauce.

How can I neatly store clamshells while eating?

A handy tip is to slide the empty clamshells together. This saves space and keeps the table tidy.

What can I serve besides mussels?

In addition to fries or bread, you can also serve a simple salad, steamed vegetables, or a rice dish to complete the meal.

Mussels with White Wine

Ingredients 1x2x3x

Instructions

Voedingswaarden

Variations

Tip

Matching recipes

Frequently Asked Questions

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Ingredients