Steamed Mussels in White Wine. 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. The mussels' natural juices combine with the white wine and butter to make its own sauce, and it really is a heavenly, golden elixir of which you'll want to savor every last.
As the mussels steam, the broth gets trapped inside the shells. Rinse and scrub mussels under cold water. Using your fingers or paring knife, remove beards (strings that hang from the mussel shells), and discard. You can have Steamed Mussels in White Wine using 15 simple ingredients and 10 simple steps. Learn how to cook yummy food.
Ingredients of Steamed Mussels in White Wine
- It’s 2 lb of mussels, scrubbed & debearded.
- You need 3 tbs. of virgin olive oil.
- Prepare 2 tbs. of butter, unsalted.
- Prepare 1/2 cup of white onion, chopped.
- It’s 3 of shallots, chopped.
- You need 1 of jalapeno (green or red), finely chopped.
- It’s 2 cloves of garlic, finely sliced.
- Prepare 1/2 tsp. of red pepper flakes.
- Prepare 1 cup of white wine.
- It’s 1 tsp. of dried thyme.
- It’s Dash of salt / pepper.
- It’s 1 cup of plum tomatoes, seeded and chopped.
- It’s 3 of scallions (green onions), thinly sliced.
- Prepare 1/2 cup of flat-leaf parsley, chopped.
- You need of Toasted garlic bread.
In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt. Add mussels, cover, and increase heat to high. Steamed mussels prepared Provencal-style for a taste of southeastern France. This seafood delicacy comes together with the help of white wine and garlic.
Steamed Mussels in White Wine step by step
- Storing Mussels: rinse mussels in netted bag with water and then refrigerate on a small plate until ready to prepare that day. You can place in freezer periodically for 20 minutes to really chill..
- Preparing Mussels: cut open netted bag and place mussels in a colander. Remove any "beards" with your fingers, scrub ones that may be dirty, and discard ones that aren't tightly shut..
- Place colander in a large bowl and fill with water. Soak for 20 minutes in refrigerator, then drain..
- Tip: After preparing and chopping veggies, prepare the garlic toasted bread..
- In a big sauté pan, 12-14” with lid (or a large pot), heat the oil and butter over medium heat. Add the onion, pepper, and shallots, cook for 3-4 minutes. Stir a bit..
- Add the garlic and red pepper flakes, cook for 1 more minute. Add the wine, thyme, and dash of salt & pepper. Slightly stir..
- Bring this up to a boil, add the mussels, cover, and give the pan (pot) a shake or two. Reduce to medium-high heat and steam for about 4-5 minutes. Then check to see if most, if not all, of the mussels are opened..
- Add the tomatoes, scallions, and a bit of white wine to the pan and cover. Shake the pan and turn off heat. Let steam for another 1-2 minutes..
- Before pouring the mussels and the broth into the bowl(s), discard any unopened ones. Serve hot with a sprinkling of parsley and don't forget the toasted bread..
- Ah, one of the best parts of the meal!.
It's a simple dish to make as long as you follow some key preparation steps to ensure that the mussels are delicious every time. Rinse the mussels well under cold water. Pick them over, pulling off any beards and discarding any mussels that are broken or gaping open. In a large pot with a lid, heat the oil and butter over medium heat. Add the garlic, shallots, and red pepper flakes and cook until fragrant and soft but not colored.