Mussels In White Wine And Meyer Lemon Sauce Recipes

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MUSSELS IN WHITE WINE



Mussels in White Wine image

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

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

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 A LEMON, GARLIC, AND WHITE WINE SAUCE



Mussels in a Lemon, Garlic, and White Wine Sauce image

I created this in an effort to emulate a dish we liked at a local Italian restaraunt. I think it's pretty similar, but would have to eat the restaraunt version again to be sure! Either way, my boyfriend loved it...he rated it an enthusiastic A-Plus!! I live nowhere near an ocean, so this recipe calls for frozen mussels...I couldn't even begin to tell you how to modify the recipe using fresh mussels.

Provided by Robyns Cookin

Categories     Mussels

Time 45m

Yield 4 , 4 serving(s)

Number Of Ingredients 12

10 ounces whole wheat linguine
2 tablespoons olive oil
2 tablespoons reduced fat margarine
5 garlic cloves, sliced thin
1/2 cup dry white wine
1 lemon, juiced
2 roma tomatoes, diced
2 teaspoons parsley
1/4 teaspoon red pepper flakes
kosher salt and pepper, to taste
1 lb mussels, steamed and 1/4 cup of the liqueur reserved
1/4 teaspoon cornstarch

Steps:

  • Saute the garlic in the olive oil and margarine over medium heat.
  • Stir in the wine, lemon juice, tomatoes, parsley, red pepper flakes, salt and pepper, and liqueur from the mussels (keep mussels warm).
  • Bring to a simmer. Let simmer for about 10 minutes.
  • Sprinkle cornstarch over top and stir in with a whisk. Stir vigorously enough to also break up the tomatoes.
  • Return to a simmer and stir frequently, until sauce has thickened a little (will still be fairly thin).
  • Add mussels, cover, and let simmer for about 15 minutes, stirring occasionally.
  • Serve over noodles.

Nutrition Facts : Calories 472.4, Fat 13.3, SaturatedFat 2.1, Cholesterol 31.8, Sodium 405, Carbohydrate 64, Fiber 1.8, Sugar 1.1, Protein 24.9

MUSSELS IN WHITE WINE SAUCE (MEJILLONES A LA MARINARA)



Mussels in White Wine Sauce (Mejillones a La Marinara) image

Make and share this Mussels in White Wine Sauce (Mejillones a La Marinara) recipe from Food.com.

Provided by ratherbeswimmin

Categories     Low Cholesterol

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 teaspoon flour
1/2 cup dry white wine
1 bay leaf
2 tablespoons fresh lemon juice
fresh ground pepper
kosher salt or sea salt
2 dozen medium mussels, scrubbed, debearded, and cleansed of sand
1 tablespoon minced parsley

Steps:

  • Heat the oil in a shallow covered casserole (will need the cover later), Spanish earthenware is recommended.
  • Saute onion and garlic until the onion is wilted.
  • Stir in the flour and cook 1 minute.
  • Add in the wine, bay leaf, lemon juice, pepper, and a little salt.
  • Simmer, covered, for 5 minutes.
  • Add the mussels to the sauce, cover, and cook until the mussels have opened.
  • Sprinkle with parsley and serve.

Nutrition Facts : Calories 180.8, Fat 8.9, SaturatedFat 1.4, Cholesterol 26.9, Sodium 277.6, Carbohydrate 7.8, Fiber 0.4, Sugar 1.2, Protein 11.8

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