the wine to go with it!!
Without being parochial, a Muscadet… for us, the one from Domaine de la Parentière in Vallet, in our Nantes vineyards.
Mussels with chanterelles
In October, you can still enjoy mussels, which are still nice and plump, and pair them with mushrooms. The Atlantic mussel season I work with runs from early July to October. You’ll find some in June, but they’re not always as fine. You’ll find some in November, but they don’t taste as good.
Seasons & months
Preparation
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Step 1
Clean and wash the mussels in two or three changes of water.
Peel and dice an onion and fry it in a little butter in the pot you’ll cook the mussels in.
In a small frying pan, fry the chanterelles in butter.
When the onion is translucent, add a glass of white wine and put the mussels in to open (close the pot).
After five minutes, they’ll be cooked. Meanwhile, warm your plates in the oven at 85 °C.
Serve the mussels on the warm plates, add the chanterelles and the parmesan.
Nutritional values
per serving
Recipe for 1 person
Calories
354
kcal
Protein
61,1
grams
Carbohydrates
19,3
grams
Fat
7,9
grams
Fibre
2,6
grams
Estimated values, calculated automatically from the ingredients' nutritional data.
Recipe by
