Mussels with white wine

The stairway to heaven !

Mussels are an important product in Dutch shellfish cultivation. Approximately 200 million kg are produce worldwide each year, of which 57 million kilograms in the Netherlands.

The majority of the mussels are intended for the fresh market, with the largest part being exported to Belgium and France.

Mussels are always farmed in areas rich in plankton, they feed naturally on these micro-organisms. Rearing until harvest takes around a year.

Mussels by themselves are very nutritious and filled with essential nutrients, they contain a great deal of protein and very little fat.

A simple meal – mussels, crisp fries, a fresh baguette and a cool glass of white wine or CAVA, feeling like in heaven.


  • 2 leeks
  • 2 large onions
  • A few stalks of celery
  • Couple of laurel leaves
  • Olive Oil
  • Salt and a Mix of White and Black Pepper
  • Glass of White Wine

Put a spoonful of olive oil in a saucepan, add the leek, onions and celery once sliced and spice up with salt and pepper and sauté over medium heat until they are tender but not brown.

Add the wine and bring to a simmer. Rinse the mussel before cooking and inspect them removing any broken or open ones. Add the mussels, cover and cook about 10 minutes, until the mussels have opened. Discard any mussels that do not open.

Spoon the mussels into big deep soup plates and spoon the broth over them. Sprinkle with some parsley and serve along with a baguette or even better with delicious fries.

Make sure the wine you use for cooking the mussels is a dry crisp white wine as it is one of the most versatile styles of wine to cook with. Oaky whites can become bitter during the cooking process and the sweet ones may caramelize or add unwanted sweetness.

What about the pairing wine ?

I would recommend MABRE  a White wine 100% White Grenache from DO Empordà north east Catalonia. A delicately floral, with stone fruit, citrus character, and a crisp, mineral-laden finish white wine.

As a CAVA Lover and as  the versatility of CAVA makes it the ideal complement to enhance a large variety of flavours, I would, with no doubt, recommend to pair the dish with a Joan Colet  CAVA Brut Nature Reserva

Cheers and enjoy the meal !

Tell me what you eat, and I’ll tell you who you are.” 
~Jean Anthelme Brillat-Savarin