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Mussels In White Wine Recipe

For some reason mussels don’t get much love. They are always inexpensive, they are elegant, they are delicious, and best of all, they are very quick and easy to cook.

For some reason, mussels don’t get much love. They are always inexpensive, they are elegant, they are delicious, and best of all, they are very quick and easy to cook. Got a bag of mussels, a few aromatics, a bit of butter, and a bottle of wine on hand? Excellent.

You have all the ingredient to make great dinner for your family. Buy a few more, and you have everything you need to make mussels in white wine. However, it doesn’t have to start and end there. One of the best things about mussels is that they are almost infinitely variable.

If you have a pot and normal imagination, you have got yourself a blank canvas for many meals. All it takes is a bit of know-how. Today we are going to show you the basics and make mussels in white wine. This recipe in easy to make and requires only one hour. Make this great meal for you family or invite friends and surprise them with this great and very delicious meal.

Mussels In White Wine Recipe

Mussels In White Wine Recipe

Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Author recipezine

Ingredients

  • 3 pounds of cultivated mussels
  • 1 and 1/2 tablespoons of minced garlic 5 to 6 cloves
  • 1 cup of chopped shallots 5 to 7 shallots
  • 1/3 cup of all-purpose flour
  • 2 tablespoons of good olive oil
  • 1/2 cup of chopped 4 ounces, drained, canned plum tomatoes
  • 1 teaspoon of freshly ground black pepper
  • 1/2 teaspoon of good saffron threads
  • 1/3 cup of chopped flat-leaf parsley
  • 1 tablespoon of fresh thyme leaves
  • 2 tablespoons of unsalted butter
  • 1 cup of good white wine
  • 2 teaspoons of kosher salt

Instructions

  1. In the first step, clean the mussels.
  2. Now, place them in a big bowl with 2 quarters of water and flour and soak until the mussels disgorge any sand or for about 30 minutes. In the next step, drain the mussels and then remove the beard from each, using your hands. Scrub the mussels using a brush under running water.
  3. Discard each mussel whose shells are not tightly shut.
  4. In the third step, heat the olive oil and butter in a big non-aluminium stockpot over medium heat.
  5. Now, add the shallots and cook for about 5 minutes, then add the garlic and cook until the shallots are translucent or for 3 additional minutes.
  6. Add the saffron, thyme, salt, tomatoes, parsley, wine, and pepper.
  7. Bring to a boil. In the last step, add the mussels, stir well, cover the pot, and cook over medium heat until all the mussels are opened or for about 8 to 10 minutes. Tip: Discard any mussels which do not open.
  8. Shake the pot once or twice with the lid on in order to be sure that the mussels don't burn on the bottom.
  9. Pour the sauce and the mussels into a big bowl and serve hot.
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