Mussels In White Wine Sauce Recipes

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MUSSELS IN WHITE WINE SAUCE



Mussels in White Wine Sauce image

This recipe is almost exactly the recipe from a restaurant that I ALWAYS order the mussel appetizer when I go there! I found this recipe on the copy cat website and am sooo thankful! These are absolutely divine!

Provided by sassafrasnanc

Categories     Mussels

Time 30m

Yield 2 serving(s)

Number Of Ingredients 14

6 tablespoons butter
2 tablespoons yellow onions, finely chopped
2 tablespoons garlic, minced
6 tablespoons fresh lemon juice
2 tablespoons dry white wine
1 tablespoon kosher salt
1 teaspoon white pepper
4 cups mussels
2 tablespoons extra virgin olive oil
2 tablespoons yellow onions, chopped
2 tablespoons garlic, chopped
2 tablespoons Pernod (licorice- flavored liqueur from France)
1 -2 tablespoon fresh basil, chopped
1/2 lemon, juice of

Steps:

  • Make Lemon Butter Sauce as follows:.
  • Melt 4 tbsp of the butter over low heat.
  • When melted, remove from heat and set aside for several minutes to allow the milk solids to settle to the bottom.
  • Skim the clear (clarified) butter from the top and discard sediment. (This can be done ahead.).
  • Now make the sauce for the Mussels:.
  • Heat clarified butter.
  • Add onion and garlic and saute until transparent.
  • Add lemon juice and white wine and season to taste with salt and pepper. Simmer 2 to 3 minutes to reduce liquid.
  • Remove from heat and swirl in remaining 2 tablespoons cold butter until sauce is smooth and emulsified.
  • Soak mussels in cold water for several minutes, then scrub with a stiff brush and remove "beard" (the little tuft of fibers protruding from the shell), either with a sharp knife or by pulling on it with a damp cloth.
  • Rinse mussels again in cold water.
  • Heat olive oil in a 10-inch skillet; add mussels.
  • Cover with another 10-inch skillet or lid and cook until shells begin to open, about 2 minutes.
  • Remove top and add onion and garlic and toss.
  • Cover pan again and cook for 1 minute.
  • Remove top and add pernod, basil, lemon juice and lemon butter sauce.
  • Return to flame for 30 to 45 seconds with top off skillet.
  • Discard any mussels that did not open.
  • Serve warm in a deep bowl.
  • ENJOY!

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 WITH WHITE WINE



Mussels With White Wine image

Provided by Craig Claiborne

Categories     appetizer

Time 28m

Yield 10 servings

Number Of Ingredients 11

5 pounds mussels, well-scrubbed
1/2 cup finely chopped scallions
1/4 cup olive oil
1/4 cup finely chopped Italian parsley
3 tablespoons finely chopped fresh basil or half that amount dried
1 tablespoon finely minced garlic
1 teaspoon dried hot red pepper flakes
1 tablespoon dried oregano
3/4 cup dry white wine
Salt to taste, if desired
Freshly ground pepper to taste

Steps:

  • Put the mussels in a large kettle or casserole. Add the remaining ingredients, and cover tightly. Bring the liquid to a boil, and cook over high heat until the mussels open, about 8 minutes.
  • Serve the mussels with their liquid. If desired, you may also use the mussels as a garnish for other fish dishes.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 2 grams, Sodium 652 milligrams, Sugar 0 grams

MUSSELS IN WHITE WINE SAUCE WITH GARLIC BUTTER TOASTS



Mussels in white wine sauce with garlic butter toasts image

You can't go wrong with mussels cooked in white wine. Make your own garlic butter flavoured with herbs and smoked paprika for the toasts, too - it's so easy

Provided by Rosie Birkett

Categories     Dinner, Fish Course, Supper

Time 16m

Number Of Ingredients 15

4 slices sourdough bread
1 tbsp olive oil
knob of butter
small bunch of parsley , stalks finely chopped (keep the leaves for the butter, and to serve)
1 bay leaf
1 shallot , finely chopped
1kg mussels , cleaned and beards removed
1 glass white wine (I used chardonnay)
40g unsalted butter
2 garlic cloves
1 tbsp chopped parsley leaves , plus extra to serve
½ tbsp tarragon leaves
½ tsp smoked paprika
large pinch sea salt
10g parmesan , grated

Steps:

  • First, make the garlic butter. Blitz all the ingredients in a food processor, then set aside. The butter can be made ahead and chilled in the fridge for up to five days. Toast one side of each sourdough slice under the grill. Spread the other side thickly with the butter and place under the grill again until the butter is bubbling. Turn off the grill and keep the toasts warm.
  • Heat the oil and butter over a medium heat in a large pan with a lid. Add the parsley stalks, bay leaf, shallot and ½ tsp pepper, and sweat for a few mins until the shallots are softening and fragrant. Add the mussels and white wine, stir, cover tightly with a lid and steam for 2-3 mins until all the mussels have opened.
  • Spoon into bowls, pour over the pan juices, scatter over some chopped parsley and serve with the toasts.

Nutrition Facts : Calories 598 calories, Fat 30 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 2.8 milligram of sodium

MUSSELS IN WHITE WINE AND GARLIC



Mussels in White Wine and Garlic image

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

2 cups dry white wine
4 large shallots, finely chopped
4 garlic cloves, finely chopped
1/2 teaspoon salt
4 pounds live mussels
1/3 cup mixed fresh herbs, such as flat-leaf parsley, chervil, or basil, chopped
6 tablespoons butter, cut into pieces

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 WHITE WINE AND GARLIC



Mussels in White Wine and Garlic image

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

4 lbs live mussels
2 cups dry white wine
4 large shallots, finely chopped
4 garlic cloves, finely chopped
1/2 teaspoon salt
1/3 cup mixed fresh herbs (such as flat-leaf parsley,chervil,or basil,chopped)
6 tablespoons butter, cut into pieces

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 WHITE WINE AND BUTTER



Mussels with White Wine and Butter image

In this classic French recipe, the juices released by the mussels help create a flavorful sauce that is perfect for sopping up with a piece of crusty bread.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 20m

Number Of Ingredients 9

3 pounds mussels
3 tablespoons unsalted butter
1 shallot, cut into thin rings
2 garlic cloves, minced
1/2 cup white wine
3/4 cup low-sodium chicken broth
Coarse salt and ground pepper
3 tablespoons chopped fresh parsley
Crusty bread, for serving

Steps:

  • Right before cooking, scrub mussels with a stiff sponge or brush under cold running water. (If the "beards" are still attached, trim them with a knife.)
  • While cleaning mussels, discard ones with broken shells. Lightly tap the hinge end of any open shells on a work surface. Discard those that don't close.
  • In a large pot with a lid, melt 1 tablespoon butter over medium-high. Add shallot and garlic. Cook, stirring, until fragrant, 1 minute.
  • Add white wine and chicken broth. Bring to a simmer over high.
  • Add mussels; stir to combine. Cover, reduce heat to medium-high, and cook until mussels open, 5 minutes, stirring once. Discard unopened mussels.
  • Season with salt and pepper. Remove from heat; stir in parsley and remaining butter until butter is melted. Serve with crusty bread.

Nutrition Facts : Calories 400 g, Fat 16 g, Protein 42 g

MUSSELS IN A WHITE WINE SAUCE



Mussels in a White Wine Sauce image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 11

40 mussels (20 per person)
4 oz. dry white wine
2 tsp. onions, spring or scallions (includes tops and bulb)
1 tsp. garlic
1 tsp. butter, with salt
1/4-tsp. bay leaf
1 tsp. parsley
1 tsp. fresh thyme
1 tsp. fresh rosemary
1 tsp. freeze-dried chives
salt and pepper

Steps:

  • Scrub and debeard the mussels, discarding any that remain open. Combine the wine, onions, bay leaf, thyme, rosemary and garlic and bring to a simmer. Add mussels, cover the pot and steam until the shells open. Remove the mussels and keep them warm while finishing the sauce. Strain the steaming liquid, whisk in butter, add parsley and chives and season to taste with salt and pepper. Serve the sauce ladled over the mussels.

Nutrition Facts : Calories 156, Carbohydrate 6.4 grams, Fiber 0.3 grams, Protein 24.3 grams

25-MINUTE MUSSELS IN WHITE WINE RECIPE BY TASTY



25-Minute Mussels In White Wine Recipe by Tasty image

Here's what you need: mussels, unsalted butter, yellow onion, garlic, red pepper flakes, kosher salt, white wine, fresh parsley, bread

Provided by Chris Salicrup

Categories     Appetizers

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 lb mussels
3 tablespoons unsalted butter
1 yellow onion, finely chopped
3 cloves garlic, minced
1 teaspoon red pepper flakes
kosher salt, to taste
1 cup white wine
1 bunch fresh parsley, finely chopped
bread, for serving

Steps:

  • To clean mussels, scrub them with a stiff brush under cold running water to remove any grit. Discard any mussels with cracked or broken shells, or that do not close.
  • In a large lidded pot over medium-high heat, stir butter until melted. Add the onion and cook, stirring frequently, until it has softened and started to brown, 6-8 minutes.
  • Add the garlic and cook for 30 seconds, stirring constantly.
  • Add the red pepper flakes and season with salt. Stir to combine.
  • Add the mussels and stir until completely coated. Add the white wine and stir.
  • Put the lid on the pot and cook until the mussels have opened, 3-5 minutes. Discard any shells that don't open after 5 minutes.
  • Add the parsley and stir. Serve with bread.
  • Enjoy!

Nutrition Facts : Calories 337 calories, Carbohydrate 20 grams, Fat 13 grams, Fiber 1 gram, Protein 27 grams, Sugar 2 grams

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Top Asked Questions

How to cook mussels in white wine and garlic?
This recipe of mussels in white wine and garlic, will steam the mussels in a butter and garlic sauce. Start by sautéing shallots and garlic in butter in a large pot. Add white wine, salt and thyme and allow the sauce to come to a boil. Now add the mussels and stir them to coat all of the mussels.
How do you cook mussels on the stove?
Add white wine to the pan and bring to a boil. Reduce heat to medium, add a pinch of salt, then add all mussels. Cover the pot and allow to steam for 5 minutes, shaking the pan occasionally. Check after 5 minutes to see if all mussels are open.
What is mussels in white wine sauce made of?
Mussels in white wine sauce. By Layla Pujol 1 Comment. This recipe for preparing mussels in white wine sauce is made by steaming mussels in broth made with butter, shallots, garlic, white wine, parsley, thyme, and bay leaf. This classic mussel dish is also known as moules marinière.
What can I do with mussels for dinner?
Mussels, white wine, cream, lemon, and garlic are just about all it takes. Make sure to eat these mussels with white wine cream sauce with a loaf of crusty bread, since the sauce is packed with flavor. Just a bit of butter and lemon, in addition to some shallots and garlic, infuses the white wine sauce.

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