Tips and tricks on mussels in white wine with the magimix

16 tips and tricks about the magimix recipe

• Choose fresh and quality mussels. Make sure they are tightly closed before cooking them.
  
• Before cooking the mussels, soak them in lightly salted cold water for about 30 minutes to help them get rid of the sand.
  
  
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• Add aromatic vegetables such as onions, shallots, garlic, and celery to give more flavor to the sauce.
  
• Use salted butter to sauté the vegetables. This will add an extra touch of saltiness to the sauce.
  
• Don't forget to add quality white wine to give a delicate flavor to the sauce. Choose a wine that you enjoy drinking, as it will be reflected in the final taste of the recipe.
  
• If you want a creamier sauce, add fresh cream at the end of cooking.
  
• For a lighter version, replace the fresh cream with coconut milk or soy cream.
  
• Avoid overcooking the mussels, otherwise they will become rubbery. Remove them from the heat as soon as they open.
  
• After removing the mussels from the pot, strain the sauce to remove any remaining sand or impurities.
  
• Add freshly chopped parsley to the sauce just before serving to bring a touch of freshness and color.
  
• Serve the mussels in white wine with crispy fries and fresh bread for dipping in the sauce.
  
• For a more refined presentation, arrange a few mussels in their shells on top of the dish before serving.
  
• With fries, these mussels in white wine will be even better.
  
• The best time to eat mussels is between September and January.
  
• You can add some aromatic herbs such as bay leaves, thyme, parsley, shallots, and also garlic cloves.
  
• Also, check out our recipe for Provencal mussels with magimix.