Mussels Josephine Recipe 235 Food
MUSSELS JOSEPHINE RECIPE - (2.3/5)
Provided by BobLongo
Number Of Ingredients 15
Steps:
- •Place the first 4 ingredients, into a sauce pan and simmer over medium high heat until the volume is reduced by half. Reduce heat to low. •Now slowly begin adding the pieces of cold butter (in ¼ inch squares), whisking continuously after each addition to maintain a smooth consistency. •Add salt and strain sauce into a small pan to remove any solids. Sauce should be creamy and smooth. Serve immediately. •Make the Lemon Butter Sauce in a separate sauce pan. •Coat a hot skillet with melted butter. •Add mussels to skillet and cover. •The mussels are done when they open. (About 1-2 minutes) •Add the chopped onions, garlic and tomatoes along with the liquor. •Let the alcohol cook off. The add fresh basil, lemon juice and lemon butter sauce to the pan. •Throw away any mussels that did not open. •Serve in a large bowl topped with fresh chopped parsley.
MUSSELS IN WHITE WINE
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
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.
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