Mussels With Tomato White Wine Sauce Recipes

MUSSELS WITH TOMATO & WHITE WINE SAUCE

Steps:

• In a large saute pan, melt the butter.
• Add the onions, salt, and pepper, and cook, stirring, for 4 minutes.
• Add the garlic and tomatoes, and cook, stirring, for 1 minute.
• Add the wine, parsley, and bring to a boil.
• Add the mussels, cover, and cook until the shells have opened, about 4 minutes.
• Remove from the heat and discard any shells that do not open.
• Transfer to a large deep bowl and serve immediately. Make sure to have spoons available as this broth is good!
• Use your nice crusty french bread for dipping.

MUSSELS IN GARLIC, TOMATO AND WHITE WINE

Steps:

• In a tall pot over low to medium heat soften the onion in olive oil, butter and curry. Stir frequently.
• Once the onion is glassy add the garlic for two or three minutes.
• Add tomato, herbs and pepper, turn heat to full and reduce sauce for a few minutes.
• Add soya sauce and white wine and reduce sauce for another few minutes.
• Add the mussels, give a good stir and put on the lid to create steam for 2 minutes.
• After 2 minutes stir again and replace lid.
• After another 2 minutes stir again and replace lid.
• After another 2 minutes serve with delicious bread for mopping up the garlicky tomato wine sauce.

MUSSELS WITH TOMATO & WHITE WINE SAUCE RECIPE - (4.5/5)

Steps:

• In a large saute pan or pot, melt the butter. Add the onions, salt, and pepper, and cook, stirring, for 4 minutes. Add the garlic and tomatoes, and cook, stirring, for 1 minute. Add the wine, parsley, and bring to a boil. Add the mussels, cover, and cook until the shells have opened, about 4 minutes. Remove from the heat and discard any shells that do not open. Transfer to a large deep bowl and serve immediately. Make sure to have spoons available as this broth is good! Use your nice crusty french bread for dipping.

MUSSELS IN WHITE WINE

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 TOMATOES & CHILLI

Steps:

• Put the tomatoes in a heatproof bowl. Cover with boiling water, leave for 3 mins, then drain and peel. Quarter the tomatoes and scoop out and discard the seeds using a teaspoon. Roughly chop the tomato flesh.
• Heat the oil in a large pan with a tight- fitting lid. Add the garlic, shallot and chilli, then gently fry for 2-3 mins until softened. Pour in the wine and add the tomatoes, paste, sugar and seasoning (mussels are naturally salty so take care with the salt). Stir well and simmer for 2 mins.
• Tip in the mussels and give them a stir. Cover tightly and steam for 3-4 mins, shaking the pan halfway through, until the shells have opened.
• Discard any shells that remain shut, then divide the mussels between two bowls and add the basil leaves. Provide a large bowl for the empty shells.

MUSSELS IN A WHITE WINE SAUCE

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.

MUSSELS WITH TOMATOES, WINE, AND ANISE

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.