Champagne Citrus Mussels
Champagne Citrus Mussels
This recipe is a great way to use up left over champagne or prosecco. It is a delicious dish for any time and pairs well with any dry bubbly so pop the cork and get cooking! These champagne citrus mussels are very tasty and easy to prepare. Just a few simple ingredients make this a great dish. The nice thing about cooking shell fish is that it tells you when it is ready by opening up. When all the shells are open wide and the center meat is opaque instead of translucent, they are ready to serve. This recipe pairs well with any brown rice or whole grain spaghetti, such as Jovial brand pasta or with my Butternut Squash Fries (see recipe notes for link) for a healthy spin on the French and Belgian dish Moules et Frites.
- Yield: 6 1x
- Category: Appetizer, Dinner, Lunch, Main Dish
- Cuisine: American, France, Italian, Mediterranean
Ingredients
- 2 1/2 pounds fresh mussels (preferably wild, cleaned and debearded)
- 2 clementines (both juiced, one zested, preferably organic)
- 1 tsp lemon zest (preferably organic)
- 1 large shallot (diced small)
- 3 large garlic cloves (thinly sliced)
- 1 tbsp Avocado oil or Olive Oil
- 1/2 cup Dry Champagne or Prosecco
- 4–5 large fresh basil leaves (chiffonade, thinly sliced)
- 1/2 tsp kosher or course sea salt
- Freshly ground black pepper
Instructions
- In a large skillet over medium high heat add the oil and let it warm up. Add the chopped shallot and season with a bit of salt and pepper. Saute for approximately 2 minutes then add the sliced garlic. Saute until the garlic and shallots are translucent, which should take about two more minutes. Keep the garlic and shallots moving so they do not burn.
- Add the cleaned mussels to the pan and shake the pan and stir to keep the mussels moving; cook for about two to three minutes. This will help them open. Add the champagne or prosecco, clementine juice, zest and a bit more salt and pepper to the pan. Saute until all the mussels have opened.
- Once all the mussels have opened, add the basil and stir into the dish. Serve the mussels promptly with pasta, toasted whole grain or gluten free bread or my butternut squash fries. Enjoy. Make sure to soak up the sauce or eat it with spoon. It is delicious!
Notes
Try these musses with my Butternut Squash Fries for a healthy spin on the popular French Bistro dish Moules et Frites.
Read more about Sliced vs. Minced Garlic for a culinary tip.
Champagne Citrus Mussels – This recipe is a great way to use up left over champagne or prosecco. It is a delicious dish for any time and pairs well with any dry bubbly so pop the cork and get cooking! These champagne citrus mussels are very tasty and easy to prepare. Just a few simple ingredients make this a great dish. The nice thing about cooking shell fish is that it tells you when it is ready by opening up. When all the shells are open wide and the center meat is opaque instead of translucent, they are ready to serve. This recipe pairs well with any brown rice or whole grain spaghetti, such as Jovial brand pasta or with my Butternut Squash Fries (see recipe notes for link) for a healthy spin on the French and Belgian dish Moules et Frites. – fresh mussels (preferably wild, cleaned and debearded), clementines (both juiced, one zested, preferably organic), lemon zest (preferably organic), shallot (diced small), garlic cloves (thinly sliced), Avocado oil or Olive Oil, Dry Champagne or Prosecco, fresh basil leaves (chiffonade, thinly sliced), kosher or course sea salt, Freshly ground black pepper, , In a large skillet over medium high heat add the oil and let it warm up. Add the chopped shallot and season with a bit of salt and pepper. Saute for approximately 2 minutes then add the sliced garlic. Saute until the garlic and shallots are translucent, which should take about two more minutes. Keep the garlic and shallots moving so they do not burn.
; Add the cleaned mussels to the pan and shake the pan and stir to keep the mussels moving; cook for about two to three minutes. This will help them open. Add the champagne or prosecco, clementine juice, zest and a bit more salt and pepper to the pan. Saute until all the mussels have opened. ; Once all the mussels have opened, add the basil and stir into the dish. Serve the mussels promptly with pasta, toasted whole grain or gluten free bread or my butternut squash fries. Enjoy. Make sure to soak up the sauce or eat it with spoon. It is delicious!; ; – Try these musses with my <a title="Butternut Squash Fries" href="https://eatingenchanted.com/recipe/butternut-squash-fries/">Butternut Squash Fries</a> for a healthy spin on the popular French Bistro dish Moules et Frites.
Read more about <a title="Slicing vs Mincing" href="https://eatingenchanted.com/faq-items/slicing-vs-mincing/">Sliced vs. Minced Garlic</a> for a culinary tip.
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