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MUSSELS WITH WHITE WINE

Mussels With White Wine

 

Video Tutorial

Ingredients

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 Cook Mussels With White Wine

Step 1

To cleanse the mussels, order them into a huge bowl with 2 quarts of H2O & the flour & soak for thirty minutes, or until the mussels removed all sand.

Step 2

Drain the mussels, and move out the “beard” from every with your fingers.

Step 3

If they’re dirty, brush the mussels with a brush under running water. Discard several mussels whose shells aren’t tightly shut.

Step 4

In a big non-aluminum stockpot, heat the butter & olive oil over medium ignite.

Step 5

Add the shallots and cook for 5 mins.; and add up the garlic and prepare for 3 more mins., or until the shallots are semitransparent. Sum Up the tomatoes, saffron, parsley, thyme, wine, salt, and pepper.

Step 6

Work to a boil.

Step 7

Sum Up the mussels, stir well, and top the pot, and make over average warmth for 8 to 10 mins., ’til entire mussels are opened (throw away any that don’t open).

Step 8

With the lid on, stir the pot one time or twice to be sure the mussels don’t burn on the bottom. Pour the mussels and the sauce into a huge bowl and serve hot.

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