Mussels Poached in Red Wine

Les Moules Pochées au Vin Rouge

Preparation info

  • For


    • Difficulty


    • Ready in

      30 min

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

  • About

The use of red wine instead of the traditional white makes this an unusual and robust dish whenever fresh mussels are in season (generally, in the United States, from October through May).

It is always a bit difficult to decide how many mussels to buy, since some fishmongers sell them by the quart and others by the pound. Roughly, 1 quart equals 1