Mussels In Lemon Butter Wine Sauce Recipes

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GARLICKY MUSSELS IN A RICH LEMON, FRESH HERB, BUTTER SAUCE



Garlicky Mussels in a Rich Lemon, Fresh Herb, Butter Sauce image

Moules marinières a classic French/Belgian dish, wonderful served with frites and a dollop of mayonnaise. Just bought 2 pounds of mussels. Tossed this together almost as fast as we ate it! Lots of fresh herbs and garlic. Make sure you have some wonderful bread to soak up the sauce! Or serve over pasta.

Provided by Rita1652

Categories     Mussels

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
1 cup vidalia onion, diced
1 chili pepper, sliced in half
1 bay leaf
8 garlic cloves, minced
1 tablespoon fresh parsley
1 tablespoon tarragon, rough chopped
1 tablespoon oregano, rough chopped
1 tablespoon thyme, rough chopped
1 lemon, juice of
1/2 cup white wine
2 1/2 lbs mussels, scrubbed discard any that are not alive
3 tablespoons butter
fresh herb (to garnish)
lemon slice (to garnish)

Steps:

  • In a large pan pour olive oil to cover bottom of pan add onions chili and garlic saute till translucent.
  • Add herbs lemon and wine.
  • Add mussels cover and steam 5 minutes till all are opened.
  • Remove mussels to a large bowl.
  • Keeping the juice in the pan whisk in the butter and pour over the mussels.
  • Garnish with herbs and lemon.

MUSSELS IN LEMON GARLIC-BUTTER SAUCE



Mussels In lemon Garlic-Butter Sauce image

Mussels in Lemon Garlic-Butter Sauce makes the perfect appetizer before the main dinner dish and is an elegant dish for entertaining

Provided by Linda Nortje

Categories     Appetizers / Snacks

Time 30m

Number Of Ingredients 10

2 tablespoons Unsalted Butter
1 Onion, small, finely chopped
2 teaspoon Fresh Garlic, crushed
1/2 teaspoon Chili Flakes
1 cup Dry White Wine
1 cup Fresh Cream, (whipping cream)
450 grams Half Shell Mussels, ( 1 pound )
Salt and Black Pepper, to taste
1 Lemon, juice and zest
1/2 cup Parsley, chopped

Steps:

  • Melt the Butter in a large skillet (with a lid) - saute the Onion, Garlic and Chili Flakes until soft
  • Add the White Wine and simmer until reduced by two thirds - add the Cream and simmer 2 - 3 minutes
  • Add the Mussels and cover the skillet - over low heat, steam the Mussels until cooked - about 8 - 10 minutes
  • Remove from heat - season to taste with Salt and Black Pepper - stir through the Lemon Juice, finely grated Zest and Parsley

Nutrition Facts : Calories 372 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 94 milligrams cholesterol, Fat 28 grams fat, Fiber 1 grams fiber, Protein 8 grams protein, SaturatedFat 18 grams saturated fat, Sodium 294 grams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

MUSSELS IN WHITE WINE AND MEYER LEMON SAUCE



Mussels in White Wine and Meyer Lemon Sauce image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

1/2 cup (8 tablespoons) unsalted butter, plus more for the bread
4 shallots, minced
1 cup fresh parsley leaves, chopped
1 cup good white wine
1 teaspoon freshly cracked pepper
1/2 teaspoon sea salt
6 Meyer lemons, juiced
2 pounds fresh mussels, cleaned
Crusty bread, for serving
1 clove garlic

Steps:

  • Heat the butter in a large pot over medium heat. Saute the shallots until opaque, a few minutes. Add the parsley, wine, pepper, sea salt and lemon juice. Turn the heat up to high and bring the mixture to a boil. Let reduce for 3 minutes. Add the mussels, cover and shake the pot every minute so that the mussels cook evenly. When the mussels open, they're done. Discard any unopened ones.
  • Toast the bread, rub with the garlic clove and spread with butter. Spoon 6 to 8 mussels into each bowl and add 2 slices of bread.

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