Monday, 4 January 2016

Mussels in White Wine and Garlic

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TOTAL TIME
25mins
PREP 10 MINS
COOK 15 MINS
elegant seafood extravaganza
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INGREDIENTSNutrition

44 bowlsUS

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DIRECTIONS

  1. Rinse and scrub mussels under cold water.
  2. Using your fingers or paring knife, remove beards (strings that hang from the mussel shells), and discard.
  3. In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt.
  4. Simmer 5 minutes.
  5. Add mussels, cover, and increase heat to high.
  6. Cook until all mussels are open, about 5 minutes.
  7. Stir in herbs and butter.
  8. Remove from heat.
  9. Divide mussels and broth among four bowls.
  10. Serve immediately.

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REVIEWS

 
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I found this to be very 'savory'. I think that maybe the addition of sea salt may boost it up for us. Definitely a recipe to make again while tweaking it to our tastes. Thanks for posting!
 
We have a local restaurant that is known for their fabulous mussels . Well let me tell you not any more. Everyone knows if you want reastaurant quality mussels you come to my house. These are marvelous. I use a cheap dry white cooking wine and they are still to die for. The first time I made them I ate two pounds on my own and used half a loaf of bread for the juice.
 
Awesome and simple. I used fresh Marjoram and Rosemary and also an herb gariic butter. Used good sourdough toast to soak up all the buttery, herby broth.
 
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Recipes Mussels

Mussels in Garlic, Tomato and White Wine

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TOTAL TIME
30mins
PREP 5 MINS
COOK 25 MINS
A simple but nutritious way to prepare this lovely mollusc. The poaching/steaming/serving sauce should be simple but cooked slowly and with love. Mussels should be cooked very quickly and with respect. Use mussels in the half-shell. You'll probably buy them frozen. Defrost well and naturally beforehand. New Zealand green-lipped mussels are beautiful, and most other lovely plump mussels are delicious. The photo for this recipe was made with Saldana Bay mussels from the West Coast of South Africa.
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INGREDIENTSNutrition

 2 US

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DIRECTIONS

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

Mussels in White Wine Sauce

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TOTAL TIME
30mins
PREP 20 MINS
COOK 10 MINS
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!
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INGREDIENTSNutrition

 2 US

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DIRECTIONS

  1. Make Lemon Butter Sauce as follows:.
  2. Melt 4 tbsp of the butter over low heat.
  3. When melted, remove from heat and set aside for several minutes to allow the milk solids to settle to the bottom.
  4. Skim the clear (clarified) butter from the top and discard sediment. (This can be done ahead.).
  5. Now make the sauce for the Mussels:.
  6. Heat clarified butter.
  7. Add onion and garlic and saute until transparent.
  8. Add lemon juice and white wine and season to taste with salt and pepper. Simmer 2 to 3 minutes to reduce liquid.
  9. Remove from heat and swirl in remaining 2 tablespoons cold butter until sauce is smooth and emulsified.
  10. 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.
  11. Rinse mussels again in cold water.
  12. Heat olive oil in a 10-inch skillet; add mussels.
  13. Cover with another 10-inch skillet or lid and cook until shells begin to open, about 2 minutes.
  14. Remove top and add onion and garlic and toss.
  15. Cover pan again and cook for 1 minute.
  16. Remove top and add pernod, basil, lemon juice and lemon butter sauce.
  17. Return to flame for 30 to 45 seconds with top off skillet.
  18. Discard any mussels that did not open.
  19. Serve warm in a deep bowl.
  20. ENJOY!

REVIEWS

 
(2)
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Very nice! Made this weekend and enjoyed it with friends. The lemony flavor here was a great touch and went well with the licorice flavor of the pernod. We really enjoyed all the garlic and onion here and the freshness of the basil which I picked from the plant I have on the front porch. Thanks Sass for a fast and tasty way to make mussels. *Made for Bevy Tag*
 
LOVED these!! I've done alot of mussel recipes and this is another winner for me. The Pernod adds such a different flavor, not overpowering at all, but gives it that little something special. I'll admit I didn't clarify the butter, but it was late at night, lol. The fresh basil was a great touch. I used PEI mussels. Made for the Babes of ZWT4.
 
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