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 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 WITH WHITE WINE AND GARLIC
Steamed mussels recipe with white wine, shallots, garlic and butter. The best mussels could not be easier to make at home with this simple and delicious recipe.
Provided by Steve Cylka
Categories Appetizer
Time 25m
Number Of Ingredients 9
Steps:
- Melt butter over medium heat in a large saucepan or dutch oven. Add the minced shallots, garlic, dried chilies and salt. Stir often and cook until the shallots are tender, about 3-5 minutes.
- Add the whit wine and increase the heat to high.
- Once the wine is at a boil, add the mussels. Stir so the mussels are coated in the wine mixture.
- Cover with a lid and steam for about 5-7 minutes, or until all the mussels have opened.
- Sprinkle the minced parsley on top and squeeze the juice of a lemon all over the mussels.
- Stir again and serve warm with toasted fresh bread.
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.
STEAMED MUSSELS WITH WHITE WINE AND GARLIC
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Clean mussels. In large pot heat wine. Add garlic, onion, and parsley. Bring to a boil and add mussels. Cover and steam until mussels open. Serve with Italian bread.
MUSSELS WITH WHITE WINE AND BUTTER
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
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 WITH GARLIC & WHITE WINE
The creamy broth this creates is terrific. I guarantee it will be sopped up with bread or a spoon. Anyone not like mussels?? Recipe says it is for four but try it for two. It will not be wasted!!
Provided by Tebo3759
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a pot large enough to hold mussels, heat butter on medium heat.
- Add garlic and mussels, toss and warm for two minutes.
- Add tomatoes, wine, cream, salt& pepper.
- Raise heat to med-high, cover and cook 5 minutes.
- Check during cooking.
- Do not overcook.
- Mussels are done when shells have opened.
- Divide into 4 bowl with broth.
- Garnish with parsley and lemon wedge.
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