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Mussels Poached in White Wine

Main Courses

Serves 4

Love shellfish? Try this classic, simple recipe using Ferrari-Carano Fumé Blanc to bring out the delicate flavor of the mussels. Serve with more Fumé Blanc and sourdough french bread.


Poached Mussels

  • 2 Tbsp olive oil
  • 2 large garlic cloves, finely chopped
  • 1/2 fennel bulb, thinly sliced
  • 1/2 cup Ferrari-Carano Fumé Blanc
  • 1/2 cup half & half
  • 1 Tbsp fresh basil leaves
  • 1 tsp fresh oregano, finely chopped
  • 1 bay leaf, crushed
  • 1/4 tsp hot red pepper flakes
  • 1 Tbsp fresh parsley, finely chopped
  • 40 mussels, scrubbed and debearded

Poached Mussels

In a large saucepan, heat olive oil. Add garlic and sauté until almost golden. Add remaining ingredients, cover pan and simmer gently until all mussels have opened, approximately 6-8 minutes.

Arrange mussels on a large serving plate and pour sauce over them. Serve immediately with a crusty loaf of country bread.