Steamed Mussels in White Wine. Steamed mussels prepared Provencal-style for a taste of southeastern France. This seafood delicacy comes together with the help of white wine and garlic. 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.
You can cook Steamed Mussels in White Wine using 15 ingredients and 10 steps. Here is how you cook it.
Ingredients of Steamed Mussels in White Wine
- You need 2 lb of mussels, scrubbed & debearded.
- Prepare 3 tbs. of virgin olive oil.
- It’s 2 tbs. of butter, unsalted.
- It’s 1/2 cup of white onion, chopped.
- Prepare 3 of shallots, chopped.
- It’s 1 of jalapeno (green or red), finely chopped.
- You need 2 cloves of garlic, finely sliced.
- Prepare 1/2 tsp. of red pepper flakes.
- It’s 1 cup of white wine.
- You need 1 tsp. of dried thyme.
- Prepare Dash of salt / pepper.
- You need 1 cup of plum tomatoes, seeded and chopped.
- Prepare 3 of scallions (green onions), thinly sliced.
- You need 1/2 cup of flat-leaf parsley, chopped.
- Prepare of Toasted garlic bread.
As the mussels steam, the broth gets trapped inside the shells. It's divine, plus, the leftover broth is perfect for soaking up with a good loaf of bread. Drunken Mussels Recipe - Mussels Steamed in a Garlic, Lemon & Wine Broth. How to Steam Mussels in White Wine.
Steamed Mussels in White Wine instructions
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!.
This is such an easy recipe to make, it just sounds a bit fancy. The hardest part is cleaning your mussels. I'm pretty happy with all the photos, but even happier with the Steamed Mussels in white wine, cream, garlic and mushrooms. Fresh Mussels steamed in an indulgent white wine sauce. You can almost taste the ocean!
