MUSSELS IN WHITE WINE
Simmer Ina Garten's recipe for Mussels in White Wine on the stovetop with garlic, saffron and plum tomatoes for an easy yet elegant meal.
Provided by Ina Garten
Categories main-dish
Time 1h
Yield 2 servings
Number Of Ingredients 13
Steps:
- To clean the mussels, put them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the "beard" from each with your fingers. If they're dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren't tightly shut.
- In a large non-aluminum stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until the shallots are translucent. Add the tomatoes, saffron, parsley, thyme, wine, salt, and pepper. Bring to a boil.
- Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom. Pour the mussels and the sauce into a large bowl and serve hot.
MUSSELS IN GUINNESS & GARLIC
This recipe is based on one of the most popular starters at "The Brazen Head" in Dublin, Ireland. This pub is reputed as not only the oldest in Dublin, but also as one of the oldest pubs in all of Ireland...serving patrons for 800 years. "The Brazen Head" is known for providing good food and drink, traditional Irish music, and, of course, lively conversation. Pub grub has always been some of my favorite food. Don't wait for St. Patrick's Day to enjoy this wonderful dish!!!
Provided by Alan in SW Florida
Categories Mussels
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put a stockpot or Dutch oven over medium heat. When the pot is hot, add the mussels and remaining ingredients (except the parsley, lemon wedges, and bread) Cook, stirring once or twice, for 6 to 8 minutes, or until mussels open. Discard any that do NOT open.
- To serve, divide the mussels among shallow bowls and ladle the broth over them.Sprinkle with the fresh parsley, and serve with a lemon wedge and slices of bread to sop up the juices.
Nutrition Facts : Calories 446.3, Fat 14.3, SaturatedFat 6.8, Cholesterol 90, Sodium 678.1, Carbohydrate 24.1, Fiber 0.1, Sugar 0.1, Protein 29.9
MUSSELS IN GUINNESS
The ultimate French comfort food. Serve with crusty bread to soak up the delicious sauce.
Provided by tonz1981
Time 20m
Yield Serves 2
Number Of Ingredients 11
Steps:
- Melt the butter in a large lidded saucepan. Add the shallot, garlic and bacon and cook over a medium heat until the shallot is translucent and the bacon becomes golden brown. Add half the thyme and parsley along with the bay leaf and a little salt and pepper to season.
- Add the mussels to the pan. Discard any that are open and won't close when you tap them sharply. Add the Guinness and bring to the boil.Turn down the heat to simmer and place the lid on the pan. Leave for 3-5 minutes or until the mussells have opened from the steam.
- Remove from the pan and discard any unopened mussels. Add the cream and remaining herbs. Check the seasoning.
- Serve hot with bread and butter and a nice rocket salad with a crisp glass of Chardonnay.
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 IN WHITE WINE AND GARLIC
Be sure to buy live mussels. Any open mussels that do not close when you press their shells a few times are dead, and you should discard them.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- Rinse and scrub mussels under cold running water. Using your fingers or a paring knife, remove beards (strings that hang from the mussels' 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 IN GARLIC BUTTER SAUCE
A great recipe for a light mid week meal. Very tasty, healthy and quick to make.
Provided by afronia1
Time 15m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Scrub the mussels thorougly under cold running water. Discard any that have broken or open shells.
- Melt 40g of the butter in a very large pan over low heat. Add 2tsp of the chopped garlic and all the shallots and cook for 2mins.
- Add the mussels, wine, salt and black pepper. Cover and bring to the boil, shaking occasionally. Cook for around 3 mins or until the mussels open.
- Place the mussels into individual dishes, discarding any mussels that won't open.
- Mix together the remaining butter, garlic and chopped parsley.
- Stir the mixture into the remaining cooking juices and heat through, pour over the mussels and eat immediatley.
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5/5 (6)Total Time 28 minsCategory AppetizerCalories 328 per serving
- In a large saucepan or Dutch oven place 1 tablespoon of unsalted butter in a pan, place on low heat. Once unsalted butter has melted add 1/2 cup fresh pearl onions to unsalted butter along with minced garlic. Cook on low for 3-4 minutes till softened.
- Once 3-4 minutes have passed add 12 ounces of Guinness stout to saucepan simmer 3-4 minutes before adding 1 cup of heavy cream, 2 tablespoons of fresh parsley, 1 tablespoon of fresh dill chopped, kosher salt and fresh ground pepper to own taste- let reduce by almost half.
- Once the sauce has reduced add 4 pounds of fresh mussels in their shell to the sauce, cook with a lid on for about 4-5 minutes or till mussels have opened.
- Place in large serving dish sprinkle with juice of 1 lemon, garnish with chopped parsley and lemon wedges – serve with Irish Soda Bread.
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- Next, add the mussels (if any are open, give them a tap; if they don’t close, throw them away), then the Guinness.
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