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Author Notes: 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 featuring winter citrus. 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. —Eating Enchanted
- 2 1/2 pounds fresh mussels, cleaned and debearded
- 2 clementines, both juiced, one zested
- 1 teaspoon lemon zest, preferably meyer lemon
- 1 shallot, diced small
- 3 garlic cloves, sliced
- 1 tablespoon avocado oil or olive oil
- 1/2 cup dry champagne or prosecco
- 1/2 teaspoon kosher or course sea salt
- 1/2 teaspoon freshly ground pepper
- 4-5 basil leaves, chiffonade or thinly sliced
- 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 minutes more. Keep the garlic and shallots moving so they do not burn.
- Add the cleaned mussels to the pan. Shake the pan and stir to keep the mussels moving; cook for about two to three minutes. This will help the mussels open up.
- 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 are open, add the basil and stir it into the dish. Leave a bit for garnish. Serve the warm mussels garnished with basil promptly with your favorite spaghetti or toasted whole grain or gluten free bread. Make sure you soak up the sauce. Enjoy!