Jubilee Sparkling Seyval Naturel Poached Mussels

March 29, 2017

Jubilee Sparkling Seyval Naturel Poached Mussels

Mussels in a creamy Herb Broth with Buttered Baguette Toast
(Recipe adapted from the Fundamentals of Classic Cuisine, The French Culinary Institute)

Serves 8


For the Mussels:


  • 30 grams unsalted butter
  • 60 grams shallots, cisele
  • 300 ml Jubilee Sparkling Seyval Naturel
  • 1.5 kilo mussels, cleaned, debearded and soaked in a flour/salt mixture
  • 400 ml heavy cream, reduced by half
  • salt and pepper to taste
  • 20 grams chives, hache
  • 10 grams tarragon, hache


For the Baguette Toasts:


  • 1 baguette
  • 113 grams butter
  • salt
  • 10 grams chives, hache



  1. Sweat shallots in butter
  2. Add sparkling Seyval and bring to a simmer
  3. Add mussels and cook until they just open, tossing after 2 minutes to ensure even cooking and continue to cook for 5 more minutes, or until mussels have opened.
  4. Remove mussels from broth, cover with a little bit of jus and parchment paper
  5. Reduce broth until flavorful and then add reduced heavy cream
  6. Season with salt and pepper to taste (you wont need much salt)
  7. Add herbs and mussels to broth.
  8. Toss and serve with toasts in a shallow bowl.

For the Toasts:

  1. Cut baguette in half lengthwise and then into fourths on the bias
  2. Melt butter in a sautoir and lightly brown bread until both sides are saturated with butter
  3. Remove and sprinkle with salt and chives.