Source: CanolaInfo Test Kitchen | Catégorie: Plats principaux, Sauté et friture

Mussels in White Wine

Mussels are high in B12 vitamins and provide a readily absorbed source of many other B and C vitamins, amino acids, vital minerals including iron, manganese, phosphorus, potassium, selenium and zinc. They also have more omega 3 fatty acids than any other shellfish.

Mussels in White Wine


  • 2 Tbsp canola oil 30 mL
  • 2 shallots, thinly sliced
  • 2 cloves garlic, minced
  • 2 medium tomatoes, seeded and diced
  • 1/4 cup dry white wine 60 mL
  • 4 lbs fresh mussels 2 kg
  • 1/4 cup chopped fresh basil 60 mL
  • 1/4 cup shredded Parmesan cheese 60 mL


  • 1. In a non-stick skillet heat canola oil over medium high heat. Add shallots and garlic and sauté, stirring until the shallots are softened, about 1 to 2 minutes.Add tomatoes and continue to cook 1-2 more minutes.Add white wine and bring mixture to a boil. Add mussels. Cook and stir until all mussels open.  Discard any that have not opened.
  • 2. Serve mussels in bowls and ladle some of the broth over each serving.  Sprinkle each serving with chopped basil and Parmesan cheese. Serve with crusty bread.


8 servings


10 mussels


Per Serving

Lipides10 g
Gras saturés1.5 g
Cholestérol65 mg
Glucides11 g
Fibres0 g
Protéines29 g
Sodium710 mg