Mussels In White Wine And Garlic Food

GARLIC AND WHITE WINE MUSSELS

Steps:

• Heat the butter in a large wide pot with a lid or large Dutch oven over medium-high heat. Add the garlic, paprika and a generous grinding of pepper; cook, stirring until the garlic is just turning golden, about 3 minutes. Stir in the wine and bring to a boil.
• Add the mussels, cover and cook, stirring occasionally, until the mussels have opened wide, 6 to 8 minutes. Discard any unopened mussels. Stir in the parsley and chives and serve with french fries on the side.

STEAMED MUSSELS WITH WHITE WINE AND GARLIC

Steps:

• Clean mussels. In large pot heat wine. Add garlic, onion, and parsley. Bring to a boil and add mussels. Cover and steam until mussels open. Serve with Italian bread.

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 PASTA

Steps:

• Scrub the mussels. Peel and finely chop the garlic. Finely chop the parsley.
• Heat half the butter with the oil, then add the garlic and mussels.
• Pour in the wine, season, cover and cook over a high heat until the mussels open.
• Drain the mussels, keeping the cooking liquid. Remove the mussels from the shells, and discard the shells and any that haven't opened.
• Heat the remaining butter in a pan, and add the mussel juices and the cream.
• Cook gently to reduce to a rich, creamy consistency. Then add the mussels and parsley.
• Cook the pasta in boiling salted water until al dente, then drain and add to the sauce. Toss together over a low heat and serve.

MUSSELS IN WHITE WINE AND GARLIC

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.

MUSSELS IN GARLIC SAUCE WITH WHITE WINE

Steps:

• In a HOT pan with a lid, add olive oil, onions, garlic, chilli and bay leaves.
• Cook until onions and garlic are soft.
• Turn heat to medium high.
• Add mussels and white wine. Put on lid.
• After a few minutes WITHOUT LIFTING LID, shake pot vigorously.
• Turn heat to medium low and simmer for 5 minutes.
• Remove lid and discard any unopened shells.
• Stir through the basil and cream and garnish with chopped parsley.

MUSSELS WITH GARLIC & WHITE WINE

Steps:

• In a pot large enough to hold mussels, heat butter on medium heat.
• Add garlic and mussels, toss and warm for two minutes.
• Add tomatoes, wine, cream, salt& pepper.
• Raise heat to med-high, cover and cook 5 minutes.
• Check during cooking.
• Do not overcook.
• Mussels are done when shells have opened.
• Divide into 4 bowl with broth.
• Garnish with parsley and lemon wedge.

MUSSELS IN GARLIC, TOMATO AND WHITE WINE

Steps:

• In a tall pot over low to medium heat soften the onion in olive oil, butter and curry. Stir frequently.
• Once the onion is glassy add the garlic for two or three minutes.
• Add tomato, herbs and pepper, turn heat to full and reduce sauce for a few minutes.
• Add soya sauce and white wine and reduce sauce for another few minutes.
• Add the mussels, give a good stir and put on the lid to create steam for 2 minutes.
• After 2 minutes stir again and replace lid.
• After another 2 minutes stir again and replace lid.
• After another 2 minutes serve with delicious bread for mopping up the garlicky tomato wine sauce.

MUSSELS IN WHITE WINE AND GARLIC

Steps:

• Rinse and scrub mussels under cold water.
• Using your fingers or paring knife, remove beards (strings that hang from the mussel 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.