MEDITERRANEAN MUSSELS WITH WINE
Steps:
- Brush both sides of bread with 1 tablespoon Olive Oil. Heat 5-quart saucepot over medium-high heat and cook bread, turning once, 3 minutes or until golden brown. Remove bread and set aside. In same saucepot, heat remaining 1 tablespoon Olive Oil with red pepper flakes over medium-high heat and cook onion, stirring occasionally, 4 minutes or until tender. Add garlic and cook, stirring frequently, 30 seconds. Stir in wine and cook, stirring frequently, 1 minute. Stir in sauce and bring just to a boil. Reduce heat to medium-low and add mussels. Cover and simmer 10 minutes or until mussels open. (Discard any unopened shells). In serving bowls, evenly arrange garlic toasts, then top with mussel mixture and sprinkle with parsley.
MUSSELS IN WINE
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large saucepan or Dutch oven over medium heat, cook the onions in the butter until soft, about 5 minutes. Add the fennel seed, red pepper flakes, garlic and orange zest and cook until fragrant, stirring, another 1 to 2 minutes. Turn the heat up to high and deglaze the pan with the wine, allowing it to bubble for a minute. Lower the heat to medium, add the stock and bring to a simmer. Add the prepped mussels and cover to steam until the mussels open, 3 to 4 minutes. Add the cream, stir until incorporated and remove from the heat. Serve immediately with sliced French bread for dipping.
MUSSELS IN WHITE WINE AND GARLIC
Make and share this Mussels in White Wine and Garlic recipe from Food.com.
Provided by kyle martin
Categories Lunch/Snacks
Time 25m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 7
Steps:
- Rinse and scrub mussels under cold water.
- Using your fingers or paring knife, remove beards (strings that hang from the mussel shells), and discard.
- In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt.
- Simmer 5 minutes.
- Add mussels, cover, and increase heat to high.
- Cook until all mussels are open, about 5 minutes.
- Stir in herbs and butter.
- Remove from heat.
- Divide mussels and broth among four bowls.
- Serve immediately.
MUSSELS WITH TOMATOES, WINE, AND ANISE
Provided by Lewis Rossman
Categories Tomato Appetizer Steam Quick & Easy Mussel Pernod White Wine Parsley Bon Appétit California Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 first-course servings
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add onion and sauté until tender, about 4 minutes. Add mussels, 2 tablespoons parsley, anchovies, and garlic, then liqueur; stir to blend. Boil 1 minute. Add tomato sauce and wine. Cover and cook until mussels open, about 6 minutes (discard any mussels that do not open). Season sauce to taste with salt and pepper. Divide mussels and sauce among 4 shallow bowls. Drizzle mussels with remaining 2 tablespoons oil and sprinkle with remaining 2 tablespoons parsley.
MEDITERRANEAN MUSSELS
Make and share this Mediterranean Mussels recipe from Food.com.
Provided by Ozzy5223
Categories Mussels
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oil in a pan, fry the onion and garlic.
- Add the wine and rosemary, bring to the boil.
- Add the mussels, cover and simmer for 4 minutes or until the mussels open.
- Discard any mussels that remain closed after cooking.
Nutrition Facts : Calories 256.6, Fat 8.4, SaturatedFat 1.4, Cholesterol 63, Sodium 645.4, Carbohydrate 11.1, Fiber 0.3, Sugar 0.9, Protein 27
PATTI'S MUSSELS A LA MARINIERE
This dish is reminiscent of dining in an outdoor cafe in the south of France. Serve with crusty bread, and a nice chilled glass of white wine. This exact recipe can also be used for clams.
Provided by Patti
Categories World Cuisine Recipes European French
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Place mussels in a large bowl with cold water to cover. Let them soak for about 20 minutes to remove any dirt or sand.
- Heat olive oil in a large stockpot over medium-low heat. Add garlic, and saute for one minute, but do not brown. Add the chopped green onion and tomatoes, and cook until almost tender. Pour in the white wine, and stir in the parsley and butter. Bring to a boil, and allow to boil until the liquid has reduced by half, about 15 minutes. Season with salt and pepper to taste.
- Add the mussels to the pot, cover and allow to cook until the shells are opened, about 10 minutes. Transfer the mussels and sauce to a large serving bowl, discarding any unopened shells. Bon appetit!
Nutrition Facts : Calories 161 calories, Carbohydrate 5.7 g, Cholesterol 17.9 mg, Fat 8.7 g, Fiber 0.9 g, Protein 7.7 g, SaturatedFat 1.3 g, Sodium 150.6 mg, Sugar 2.2 g
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