Mussels With White Wine Recipes

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MUSSELS, WHITE WINE & PARSLEY



Mussels, white wine & parsley image

British mussels are cheap, sustainable and surprisingly simple to cook. Follow Mary Cadogan's step-by-step guide to preparing mussels

Provided by Mary Cadogan

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 4

1kg mussels, in shells
small glass white wine
1 shallot, finely chopped
chopped parsley, to serve

Steps:

  • Tip the mussels into the sink or a large bowl of cold water. Swish them around with your hands to wash them thoroughly. Use a small sharp knife to scrape off any barnacles attached to the shells. Discard any mussels with broken shells.
  • Pull off the beards using the knife to help you - they just need a good tug. The beard is the brown wispy bit hanging out of the join in the shells. Not all mussels will have beards.
  • If any mussels are open, tap them sharply against the side of the sink, worktop or with a knife. If they don't close, discard them - they are dead and not edible.
  • Rinse the mussels again in fresh cold water to remove any bits of shell or barnacle, and drain in a colander. Tip the mussels into a large pan, then add the wine and chopped shallot. The pan should not be more than half full - the mussels need plenty of space to move around so that they cook thoroughly.
  • Set the pan over a high heat and cover tightly with a lid. When the pan starts to steam, cook the mussels for 3-4 mins, shaking the pan from time to time to ensure they cook evenly. They are cooked when the shells have opened. Mussels that have not opened are fine to eat if they can be easily opened.
  • Remove the pan from the heat to stop the mussels cooking any further. Sprinkle with chopped parsley, then spoon them into warmed bowls and pour over the pan juices.

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 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.

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

STEAMED MUSSELS IN WHITE WINE



Steamed Mussels in White Wine image

Provided by Bon Appétit Test Kitchen

Categories     Onion     Steam     Quick & Easy     Dinner     Mussel     White Wine     Boil     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 10

1 large shallot, finely chopped
1/4 onion, finely chopped (about 1/3 cup)
1/4 cup dry white wine
3 1/2 tablespoons unsalted butter, cut into 1/2" cubes
1 tablespoon white wine vinegar
4 1/2 pounds mussels, scrubbed, debearded
Freshly ground black pepper
2 tablespoons chopped flat-leaf parsley
Special Equipment
Cheesecloth

Steps:

  • Place shallot, onion, wine, butter, and vinegar in a large heavy pot. Add mussels, cover, and bring to a boil. Cook, gently shaking pot once or twice, until mussels open, 3-5 minutes (discard any mussels that don't open).
  • Set a strainer lined with a double layer of cheesecloth over a bowl; set aside. Using a slotted spoon, transfer mussels to a large bowl. Pour mixture in pot through prepared strainer. Season broth with pepper and pour over mussels. Sprinkle with parsley.

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 WITH WHITE WINE



Mussels With White Wine image

Spoon some aioli on a piece of toast, dunk it in the broth, and eat it along with the mussels. Repeat.

Provided by Dawn Perry

Categories     Onion     Shellfish     Quick & Easy     Dinner     Lunch     Seafood     Mussel     White Wine     Simmer     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 17

Lemon aioli:
1 large egg yolk
1 garlic clove, finely grated
1 teaspoon (or more) fresh lemon juice
1/4 cup vegetable oil
1/4 cup extra-virgin olive oil
Kosher salt
Mussels:
2 tablespoons olive oil
1 medium yellow onion, chopped
Kosher salt, freshly ground pepper
2 garlic cloves, finely chopped
2 tablespoons tomato paste
1/2 cup white wine
4 pounds mussels, debearded, scrubbed
2 teaspoons fresh thyme leaves
Sliced country-style bread, toasted (for serving)

Steps:

  • For lemon aioli:
  • Whisk egg yolk, garlic, and lemon juice in a medium bowl. Whisking constantly, drizzle in vegetable oil, then olive oil in a slow, steady stream; whisk until aioli is emulsified. Season with salt and more lemon juice, if desired. Cover; chill.
  • DO AHEAD: Aioli can be made 1 day ahead. Keep chilled.
  • For mussels:
  • Heat oil in a large heavy pot over medium-high heat. Add onion, season with salt and pepper, and cook, stirring often, until softened, about 5 minutes. Add garlic and cook, stirring often, until fragrant, about 1 minute. Add tomato paste and cook, stirring, until it begins to darken, about 2 minutes. Add wine and bring to a boil. Reduce heat and simmer until liquid is slightly reduced, about 1 minute.
  • Add mussels and 1/2 cup water to pot, cover, and reduce heat to medium. Cook, stirring occasionally, until mussels open (discard any that do not open), 10-12 minutes.
  • Ladle mussels and broth into shallow bowls and top with thyme; serve with bread and lemon aioli.

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

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Top Asked Questions

In a large saucepan or pot, melt the butter over medium heat and add the shallots and garlic, cook until the shallots are transparent and soft, about 3-5 minutes. Add the mussels and stir well. Next add the herbs and the white wine.
Instructions Rinse the mussels thoroughly and remove the beards. In a large saucepan or pot, melt the butter over medium heat and add the shallots and garlic, cook until the shallots are transparent and soft, about 3-5 minutes. Add the mussels and stir well. Next add the herbs and the white wine.
In a medium sized heavy based pot, add the butter and olive oil and sauté the shallots until soft, about 3 minutes. Add the garlic and thyme stalks and cook for about another minute but keep stirring to prevent the garlic from going brown. Add the white wine and then the mussels.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.) Steamed mussels with white wine is a classic dish and it's incredibly easy to make. The recipe below will serve four people for dinner.

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