Mussels in white wine is a classic French dish that is both elegant and easy to prepare. The combination of fresh mussels, white wine, shallots, garlic, and herbs creates a flavorful and aromatic broth that is perfect for dipping bread or serving over pasta. This dish is typically made with white wine, but you can also use other types of wine, such as rosé or even red wine. There are many different recipes for mussels in white wine, but they all share some common ingredients and techniques.
The first step is to clean the mussels. Mussels should be scrubbed clean under cold water and any beards should be removed. Once the mussels are clean, they are typically cooked in a large pot with white wine, shallots, garlic, and herbs. The mussels are cooked until they are just tender, which usually takes about 5-7 minutes. Once the mussels are cooked, they are typically served immediately with crusty bread or pasta.
Mussels in white wine is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or even a light lunch. It is a great way to use up fresh mussels and it is also a relatively inexpensive dish to make. There are many different recipes for mussels in white wine, so you can easily find one that suits your taste.
WHITE WINE GARLIC MUSSELS
This recipe for mussels cooked in the most delicious white wine garlic sauce is the easiest dinner recipe, perfect served with crusty bread for dipping.
Provided by Alida Ryder
Categories Easy Dinner
Time 25m
Number Of Ingredients 8
Steps:
- Melt the butter in a deep pan with a lid.
- Add the garlic and chilli and cook for 30 seconds or until fragrant.
- Pour in the wine and lemon juice and bring to a simmer.
- Add the mussels then cover with a lid and cook for 5 minutes or until they are all open. Discard any mussels that don't open (if using whole mussels)
- Add parsley and season to taste with salt and pepper.
- Serve with crusty bread for dipping.
Nutrition Facts : Calories 524 kcal, Carbohydrate 23 g, Protein 46 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 105 mg, Sodium 1086 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
INA GARTEN MUSSELS IN WHITE WINE
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.
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 IN SAFFRON AND WHITE WINE BROTH
Categories Milk/Cream Quick & Easy Dinner Mussel Saffron White Wine Fat Free Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Melt the butter in a large pot, then add the garlic. Sauté until the garlic is fragrant, about 1 minute. Add the wine, half and half, and saffron; simmer for 5 minutes. Add the clam juice, scallions, tomato, and lemon juice, scallions, tomato, and lemon juice; simmer for 5 minutes.
- Add the mussels, cover, and stream until they are open, about 5-7 minutes. Shake the pot, holding down the lid with a kitchen towel, to redistribute the mussels. Discard any mussels that do not open. Divide the mussels into eight bowls; distribute the broth equally among the bowls, and top each with fresh chives.
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.
Tips:
- Use fresh mussels. Fresh mussels should be tightly closed and smell like the sea. Avoid any mussels that are open or have cracked shells.
- Scrub the mussels well. Use a stiff brush to scrub the mussels under cold running water. This will remove any dirt or grit from the shells.
- Debeard the mussels. Use a paring knife to remove the beard from each mussel. The beard is a small, fibrous piece of tissue that protrudes from the shell.
- Use a good quality white wine. A dry white wine, such as Sauvignon Blanc or Pinot Grigio, is best for this recipe. Avoid using a wine that is too sweet or has a strong flavor.
- Don't overcook the mussels. Mussels only take a few minutes to cook. Overcooking them will make them tough and rubbery.
- Serve the mussels immediately. Mussels are best served immediately after they are cooked. They can be served with crusty bread, pasta, or rice.
Conclusion:
Ina Garten's mussels in white wine is a delicious and easy-to-make seafood dish. The mussels are cooked in a flavorful broth made with white wine, garlic, shallots, and herbs. The dish is perfect for a quick and easy weeknight meal or a special occasion dinner.
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