Prosecco and Vanilla Mussels
Steamed Mussels with Vanilla Prosecco Sauce
The peak season for fresh mussels can begin anywhere in October and it can last until March the following year. So, if you are on the hunt for a very quick and easy meal using fresh seafood, try our mussels in Prosecco and vanilla sauce. Done in just 20 minutes using just fresh mussels and pantry staples, this meal is high in protein and vitamins which makes it great for a winter meal. To make this dish even more impressive, add a touch of vanilla seeds as well as a bit of mandarin juice to the sauce, as we did in this version. The flavors are subtle so don't be afraid to play around a little!
Mussels bathing in Creamy Prosecco and Vanilla Sauce
Prep Time: 10‘
Cooking Time: 20’
Additional Time: 0’
- 1 cup water
- 2 pound fresh mussels
- 1 tablespoon olive oil
- 1 large shallot, finely chopped
- 3 garlic cloves, finely minced
- 1 cup dry Prosecco
- 1 cup creme fraîche
- Seeds from 1/2 vanilla pod
- 1 mandarin, juiced and zested
- Sea salt and freshly ground black pepper
- To a pot over medium heat, add 1 tbsp of olive oil and cook the shallot and garlic cloves until soft and translucent, for about 5-7 minutes.
- Add the Prosecco and simmer to reduce in half; add the creme fraîche, vanilla seeds, and mandarin juice; stir well to combine.
- Simmer on low until the sauce has thickened; season to taste with sea salt and black pepper.
- In the meanwhile, add 1 cup of water to another pot; when it starts boiling, add the mussels in and cover; cook over medium heat for 5-7 minutes or until all mussels have opened.
- Discard any mussels that did not open during cooking.
- Add the mussels to the sauce and stir to coat well.
- Serve with fresh bread.