Mussels In White Wine And Garlic Food

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MUSSELS IN WHITE WINE



Mussels in White Wine image

Simmer Ina Garten's recipe for Mussels in White Wine on the stovetop with garlic, saffron and plum tomatoes for an easy yet elegant meal.

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 13

3 pounds cultivated mussels
1/3 cup all-purpose flour
2 tablespoons unsalted butter
2 tablespoons good olive oil
1 cup chopped shallots (5 to 7 shallots)
1 1/2 tablespoons minced garlic (5 to 6 cloves)
1/2 cup chopped canned plum tomatoes, drained (4 ounces)
1/2 teaspoon good saffron threads
1/3 cup chopped flat-leaf parsley
1 tablespoon fresh thyme leaves
1 cup good white wine
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

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 IN WHITE WINE AND GARLIC



Mussels in White Wine and Garlic image

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

2 cups dry white wine
4 large shallots, finely chopped
4 garlic cloves, finely chopped
1/2 teaspoon salt
4 pounds live mussels
1/3 cup mixed fresh herbs, such as flat-leaf parsley, chervil, or basil, chopped
6 tablespoons butter, cut into pieces

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 WITH GARLIC & WHITE WINE



Mussels with Garlic & White Wine image

The creamy broth this creates is terrific. I guarantee it will be sopped up with bread or a spoon. Anyone not like mussels?? Recipe says it is for four but try it for two. It will not be wasted!!

Provided by Tebo3759

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs fresh mussels
4 cloves garlic, minced
2 tablespoons butter or 2 tablespoons oil
2 medium tomatoes, diced
1/2 cup dry white wine
1/4 cup heavy cream
4 tablespoons parsley, chopped
1 lemon, quartered
salt & pepper

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.

GARLIC AND WHITE WINE MUSSELS



Garlic and White Wine Mussels image

Steam mussels in wine with garlic, smoked paprika and fresh herbs.

Provided by Food Network Kitchen

Time 20m

Yield 4

Number Of Ingredients 9

4 tablespoons unsalted butter
5 cloves garlic, thinly sliced
1/2 teaspoon smoked paprika
Freshly ground black pepper
1 cup dry white wine
3 pounds mussels, rinsed
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh chives
French fries, for serving

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



Steamed Mussels with White Wine and Garlic image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 5

2 dozen mussels
1/2 cup white wine
4 cloves garlic, minced
1 small onion, thinly sliced
Parsley

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 SAUCE WITH GARLIC BUTTER TOASTS



Mussels in white wine sauce with garlic butter toasts image

You can't go wrong with mussels cooked in white wine. Make your own garlic butter flavoured with herbs and smoked paprika for the toasts, too - it's so easy

Provided by Rosie Birkett

Categories     Dinner, Fish Course, Supper

Time 16m

Number Of Ingredients 15

4 slices sourdough bread
1 tbsp olive oil
knob of butter
small bunch of parsley , stalks finely chopped (keep the leaves for the butter, and to serve)
1 bay leaf
1 shallot , finely chopped
1kg mussels , cleaned and beards removed
1 glass white wine (I used chardonnay)
40g unsalted butter
2 garlic cloves
1 tbsp chopped parsley leaves , plus extra to serve
½ tbsp tarragon leaves
½ tsp smoked paprika
large pinch sea salt
10g parmesan , grated

Steps:

  • First, make the garlic butter. Blitz all the ingredients in a food processor, then set aside. The butter can be made ahead and chilled in the fridge for up to five days. Toast one side of each sourdough slice under the grill. Spread the other side thickly with the butter and place under the grill again until the butter is bubbling. Turn off the grill and keep the toasts warm.
  • Heat the oil and butter over a medium heat in a large pan with a lid. Add the parsley stalks, bay leaf, shallot and ½ tsp pepper, and sweat for a few mins until the shallots are softening and fragrant. Add the mussels and white wine, stir, cover tightly with a lid and steam for 2-3 mins until all the mussels have opened.
  • Spoon into bowls, pour over the pan juices, scatter over some chopped parsley and serve with the toasts.

Nutrition Facts : Calories 598 calories, Fat 30 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 2.8 milligram of sodium

MUSSELS IN GARLIC, TOMATO AND WHITE WINE



Mussels in Garlic, Tomato and White Wine image

A simple but nutritious way to prepare this lovely mollusc. The poaching/steaming/serving sauce should be simple but cooked slowly and with love. Mussels should be cooked very quickly and with respect. Use mussels in the half-shell. You'll probably buy them frozen. Defrost well and naturally beforehand. New Zealand green-lipped mussels are beautiful, and most other lovely plump mussels are delicious. The photo for this recipe was made with Saldana Bay mussels from the West Coast of South Africa.

Provided by CarolineOYum

Categories     Mussels

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
2 tablespoons butter
1 medium onion, finely chopped
1 teaspoon curry powder, garam masala
6 garlic cloves, fresh, minced, finely chopped
1 (400 g) can tomatoes, chopped peeled
1 teaspoon dried oregano, similar Mediterranean mix
1 teaspoon white pepper
1 tablespoon soya sauce
250 ml dry white wine
1 kg mussels, plump, in the half shell, room temperature

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, WHITE WINE & PARSLEY



Mussels, white wine & parsley image

British mussels are cheap, sustainable and surprisingly simple to cook. Follow Mary Cadogan's step-by-step guide to preparing mussels

Provided by Mary Cadogan

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 4

1kg mussels, in shells
small glass white wine
1 shallot, finely chopped
chopped parsley, to serve

Steps:

  • Tip the mussels into the sink or a large bowl of cold water. Swish them around with your hands to wash them thoroughly. Use a small sharp knife to scrape off any barnacles attached to the shells. Discard any mussels with broken shells.
  • Pull off the beards using the knife to help you - they just need a good tug. The beard is the brown wispy bit hanging out of the join in the shells. Not all mussels will have beards.
  • If any mussels are open, tap them sharply against the side of the sink, worktop or with a knife. If they don't close, discard them - they are dead and not edible.
  • Rinse the mussels again in fresh cold water to remove any bits of shell or barnacle, and drain in a colander. Tip the mussels into a large pan, then add the wine and chopped shallot. The pan should not be more than half full - the mussels need plenty of space to move around so that they cook thoroughly.
  • Set the pan over a high heat and cover tightly with a lid. When the pan starts to steam, cook the mussels for 3-4 mins, shaking the pan from time to time to ensure they cook evenly. They are cooked when the shells have opened. Mussels that have not opened are fine to eat if they can be easily opened.
  • Remove the pan from the heat to stop the mussels cooking any further. Sprinkle with chopped parsley, then spoon them into warmed bowls and pour over the pan juices.

MUSSELS IN WHITE WINE SAUCE



Mussels in White Wine Sauce image

This recipe is almost exactly the recipe from a restaurant that I ALWAYS order the mussel appetizer when I go there! I found this recipe on the copy cat website and am sooo thankful! These are absolutely divine!

Provided by sassafrasnanc

Categories     Mussels

Time 30m

Yield 2 serving(s)

Number Of Ingredients 14

6 tablespoons butter
2 tablespoons yellow onions, finely chopped
2 tablespoons garlic, minced
6 tablespoons fresh lemon juice
2 tablespoons dry white wine
1 tablespoon kosher salt
1 teaspoon white pepper
4 cups mussels
2 tablespoons extra virgin olive oil
2 tablespoons yellow onions, chopped
2 tablespoons garlic, chopped
2 tablespoons Pernod (licorice- flavored liqueur from France)
1 -2 tablespoon fresh basil, chopped
1/2 lemon, juice of

Steps:

  • Make Lemon Butter Sauce as follows:.
  • Melt 4 tbsp of the butter over low heat.
  • When melted, remove from heat and set aside for several minutes to allow the milk solids to settle to the bottom.
  • Skim the clear (clarified) butter from the top and discard sediment. (This can be done ahead.).
  • Now make the sauce for the Mussels:.
  • Heat clarified butter.
  • Add onion and garlic and saute until transparent.
  • Add lemon juice and white wine and season to taste with salt and pepper. Simmer 2 to 3 minutes to reduce liquid.
  • Remove from heat and swirl in remaining 2 tablespoons cold butter until sauce is smooth and emulsified.
  • Soak mussels in cold water for several minutes, then scrub with a stiff brush and remove "beard" (the little tuft of fibers protruding from the shell), either with a sharp knife or by pulling on it with a damp cloth.
  • Rinse mussels again in cold water.
  • Heat olive oil in a 10-inch skillet; add mussels.
  • Cover with another 10-inch skillet or lid and cook until shells begin to open, about 2 minutes.
  • Remove top and add onion and garlic and toss.
  • Cover pan again and cook for 1 minute.
  • Remove top and add pernod, basil, lemon juice and lemon butter sauce.
  • Return to flame for 30 to 45 seconds with top off skillet.
  • Discard any mussels that did not open.
  • Serve warm in a deep bowl.
  • ENJOY!

MUSSELS IN GARLIC SAUCE WITH WHITE WINE



Mussels in Garlic Sauce With White Wine image

Fresh mussels made in under 10 min in a delicious yet light creamy sauce. Serve piping hot with crusty bread for dipping!

Provided by Carol in Oz

Categories     One Dish Meal

Time 12m

Yield 2-3 serving(s)

Number Of Ingredients 9

1 lb mussels, cleaned
1 onion, medium, chopped fine
2 garlic cloves, minced
2 chili peppers, minced
2 tablespoons olive oil
2 bay leaves
1/2 cup dry white wine
1/4 cup basil leaves, chopped
1/2 cup thickened cream

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 IN A LEMON, GARLIC, AND WHITE WINE SAUCE



Mussels in a Lemon, Garlic, and White Wine Sauce image

I created this in an effort to emulate a dish we liked at a local Italian restaraunt. I think it's pretty similar, but would have to eat the restaraunt version again to be sure! Either way, my boyfriend loved it...he rated it an enthusiastic A-Plus!! I live nowhere near an ocean, so this recipe calls for frozen mussels...I couldn't even begin to tell you how to modify the recipe using fresh mussels.

Provided by Robyns Cookin

Categories     Mussels

Time 45m

Yield 4 , 4 serving(s)

Number Of Ingredients 12

10 ounces whole wheat linguine
2 tablespoons olive oil
2 tablespoons reduced fat margarine
5 garlic cloves, sliced thin
1/2 cup dry white wine
1 lemon, juiced
2 roma tomatoes, diced
2 teaspoons parsley
1/4 teaspoon red pepper flakes
kosher salt and pepper, to taste
1 lb mussels, steamed and 1/4 cup of the liqueur reserved
1/4 teaspoon cornstarch

Steps:

  • Saute the garlic in the olive oil and margarine over medium heat.
  • Stir in the wine, lemon juice, tomatoes, parsley, red pepper flakes, salt and pepper, and liqueur from the mussels (keep mussels warm).
  • Bring to a simmer. Let simmer for about 10 minutes.
  • Sprinkle cornstarch over top and stir in with a whisk. Stir vigorously enough to also break up the tomatoes.
  • Return to a simmer and stir frequently, until sauce has thickened a little (will still be fairly thin).
  • Add mussels, cover, and let simmer for about 15 minutes, stirring occasionally.
  • Serve over noodles.

Nutrition Facts : Calories 472.4, Fat 13.3, SaturatedFat 2.1, Cholesterol 31.8, Sodium 405, Carbohydrate 64, Fiber 1.8, Sugar 1.1, Protein 24.9

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