Mussels In White Wine And Meyer Lemon Sauce Food

WHITE WINE GARLIC MUSSELS

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.

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, WHITE WINE & PARSLEY

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 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.

MUSSELS IN A LEMON, GARLIC, AND WHITE WINE SAUCE

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.

MUSSELS IN WHITE WINE SAUCE

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!