onions, spring or scallions (includes tops and bulb), 1 tsp. On cold winter evenings, we also like to serve these mussels with white wine sauce and bread for dipping as a first course, followed by salmon, rice, a spinach salad with orange slices, and a slice of chocolate tart for dessert. Ingredients: Deselect All, 40 mussels (20 per person), 4 oz. Serve with slices of cold melon, and perhaps sorbet and biscotti for dessert. Be sure to have plenty of crusty French or Italian bread on hand for dipping into the sauce. On hot summer nights, we serve this as a main course out on the deck under the stars. Ladle the hot broth over the mussels and garnish with the chopped parsley. Taste the sauce, and if you want, add salt. (More about how to cook mussels perfectly.)ĭivide the mussels among 4 bowls. As more open, remove them so they don't overcook. Once some of them open, remove them with a slotted spoon. After 2 minutes, give the mussels a stir, then replace lid and. Add the mussels, stir to coat and increase heat to high. Add the minced garlic and red pepper and let sizzle for 30 seconds without browning. Check at 1-minute intervals until they open. Put olive oil in a large heavy-bottomed soup pot or Dutch oven over medium heat. If no mussels have opened, put the top back on, and continue boiling. Add the mussels, cover, and cook for 3 minutes, shaking the pot periodically so that they cook evenly. If you want a bit of extra zing, add the red pepper flakes. Add the Mussels and cover the skillet over low heat, steam the Mussels until cooked about 8 10 minutes. Add the White Wine and simmer until reduced by two thirds add the Cream and simmer 2 3 minutes. Put the olive oil, shallots, garlic, wine, and oregano in a large, wide-bottomed soup pot and bring to a boil over medium heat. Melt the Butter in a large skillet (with a lid) saute the Onion, Garlic and Chili Flakes until soft. 4 pounds mussels, cleaned and de-bearded.1/4 teaspoon red pepper flakes (optional).8 large garlic cloves, minced or crushed.To serve as a first course, just halve the recipe. I used Chenin Blanc but any dry white wine will work. I used salted butter but unsalted butter can be used instead. Steamed mussels in white wine sauce recipe If you use fresh, whole mussels, you will need to clean them and make sure they are alive before cooking. Be sure to check out our serving suggestions after the recipe. However, we love this dish so much that a first courses portion never seems like enough, so we usually serve it as a main course. You can make these Steamed Mussels in White Wine Sauce for a first course. Place the lid on the pot and let the mussels steam in the wine for about 5 minutes or until all of the mussels have opened. Add the mussels to the wine and stir well. Add the white wine, salt and thyme sprigs and stir. Lots of garlic, parsley, oregano, and olive oil give this recipe plenty of flavor, and make the perfect balance with sweet, plump mussels. Sauté the shallots and garlic in the butter until tender, about a minute.
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