Mussels White Wine Food

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MUSSELS IN WHITE WINE AND GARLIC



Mussels in White Wine and Garlic image

Make and share this Mussels in White Wine and Garlic recipe from Food.com.

Provided by kyle martin

Categories     Lunch/Snacks

Time 25m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 7

4 lbs live mussels
2 cups dry white wine
4 large shallots, finely chopped
4 garlic cloves, finely chopped
1/2 teaspoon salt
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 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 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.

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.

MUSSELS WITH TOMATO & WHITE WINE SAUCE



Mussels With Tomato & White Wine Sauce image

I LOVE, LOVE, LOVE mussels. Especially as a meal with really good crusty bread for dipping. This is 4 servings as an appetizer or 2 as a meal.

Provided by Sooz Cooks

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons butter
1 cup onion, finely chopped
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 tablespoon minced garlic
1 large tomatoes, chopped
1 cup white wine
2 tablespoons finely chopped fresh parsley leaves (or 1 teaspoon dried parsley)
2 lbs fresh mussels, well scrubbed and debearded
crusty French bread

Steps:

  • In a large saute pan, melt the butter.
  • Add the onions, salt, and pepper, and cook, stirring, for 4 minutes.
  • Add the garlic and tomatoes, and cook, stirring, for 1 minute.
  • Add the wine, parsley, and bring to a boil.
  • Add the mussels, cover, and cook until the shells have opened, about 4 minutes.
  • Remove from the heat and discard any shells that do not open.
  • Transfer to a large deep bowl and serve immediately. Make sure to have spoons available as this broth is good!
  • Use your nice crusty french bread for dipping.

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 WITH WHITE WINE AND BUTTER



Mussels with White Wine and Butter image

In this classic French recipe, the juices released by the mussels help create a flavorful sauce that is perfect for sopping up with a piece of crusty bread.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 20m

Number Of Ingredients 9

3 pounds mussels
3 tablespoons unsalted butter
1 shallot, cut into thin rings
2 garlic cloves, minced
1/2 cup white wine
3/4 cup low-sodium chicken broth
Coarse salt and ground pepper
3 tablespoons chopped fresh parsley
Crusty bread, for serving

Steps:

  • Right before cooking, scrub mussels with a stiff sponge or brush under cold running water. (If the "beards" are still attached, trim them with a knife.)
  • While cleaning mussels, discard ones with broken shells. Lightly tap the hinge end of any open shells on a work surface. Discard those that don't close.
  • In a large pot with a lid, melt 1 tablespoon butter over medium-high. Add shallot and garlic. Cook, stirring, until fragrant, 1 minute.
  • Add white wine and chicken broth. Bring to a simmer over high.
  • Add mussels; stir to combine. Cover, reduce heat to medium-high, and cook until mussels open, 5 minutes, stirring once. Discard unopened mussels.
  • Season with salt and pepper. Remove from heat; stir in parsley and remaining butter until butter is melted. Serve with crusty bread.

Nutrition Facts : Calories 400 g, Fat 16 g, Protein 42 g

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.

STEAMED MUSSELS IN WHITE WINE



Steamed Mussels in White Wine image

Provided by Bon Appétit Test Kitchen

Categories     Onion     Steam     Quick & Easy     Dinner     Mussel     White Wine     Boil     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 10

1 large shallot, finely chopped
1/4 onion, finely chopped (about 1/3 cup)
1/4 cup dry white wine
3 1/2 tablespoons unsalted butter, cut into 1/2" cubes
1 tablespoon white wine vinegar
4 1/2 pounds mussels, scrubbed, debearded
Freshly ground black pepper
2 tablespoons chopped flat-leaf parsley
Special Equipment
Cheesecloth

Steps:

  • Place shallot, onion, wine, butter, and vinegar in a large heavy pot. Add mussels, cover, and bring to a boil. Cook, gently shaking pot once or twice, until mussels open, 3-5 minutes (discard any mussels that don't open).
  • Set a strainer lined with a double layer of cheesecloth over a bowl; set aside. Using a slotted spoon, transfer mussels to a large bowl. Pour mixture in pot through prepared strainer. Season broth with pepper and pour over mussels. Sprinkle with parsley.

STEAMED MUSSELS IN WHITE WINE



Steamed Mussels in White Wine image

This classic recipe for steamed mussels with white wine is a quick, easy and elegant dinner. Serve with crusty bread for soaking up the sauce.

Provided by Danilo Alfaro

Categories     Entree     Dinner     Appetizer

Time 35m

Yield 4

Number Of Ingredients 8

4 pounds fresh mussels
1/2 cup white wine
2 cloves of garlic (thinly sliced, not chopped or minced)
1/4 cup shallots (chopped)
Freshly ground black pepper (to taste)
4 tablespoons butter (1/2 stick)
2 tablespoons parsley (chopped)
Fresh lemon juice (to taste)

Steps:

  • Serve in large bowls with the cooking liquid, along with plenty of crusty bread for soaking up the fragrant sauce. A separate bowl for the empty shells will also come in handy.

Nutrition Facts : Calories 931 kcal, Carbohydrate 41 g, Cholesterol 285 mg, Fiber 1 g, Protein 109 g, SaturatedFat 11 g, Sodium 1772 mg, Sugar 3 g, Fat 32 g, ServingSize 4 Servings, UnsaturatedFat 0 g

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!

WHITE WINE GARLIC MUSSELS



White wine garlic mussels image

This recipe for mussels cooked in the most delicious white wine garlic sauce is the easiest dinner recipe, perfect served with crusty bread for dipping.

Provided by Alida Ryder

Categories     Easy Dinner

Time 25m

Number Of Ingredients 8

1½ kg (3lbs) mussels (in shells / half-shell (cleaned))
½ cup butter
6 garlic cloves (thinly sliced )
1 red chilli (finely chopped )
1½ cups white wine
juice of 1 lemon
2 tbsp parsley (finely chopped )
salt and pepper (to taste )

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.

Nutrition Facts : Calories 524 kcal, Carbohydrate 23 g, Protein 46 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 105 mg, Sodium 1086 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

MUSSELS WITH WHITE WINE



Mussels with white wine image

tender mussels in a light cream sauce

Provided by lnguyen

Time 1h

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Preheat the oven to 200C/400F/Gas 6.
  • Cut a thin slice off the top of each bread roll and set aside. Scoop out all the soft bread from inside each roll with a teaspoon, leaving a wall about 5mm thick. Melt 50g/2oz of the butter and use to brush the inside of each roll and the lids. Place them on a baking sheet and bake for 5-7 minutes, until crisp and golden. Keep warm.
  • Put the mussels into a large pan with the wine, then cover and cook over a high heat for about 3 minutes, shaking the pan now and then, until they have just opened. Tip them into a colander set over a bowl to collect all the cooking liquor. Remove the mussels from their shells, cover and set aside.
  • Melt another 25g/1oz of the butter in a pan. Add the leeks, cover and cook for 4-5 minutes, until soft. Add all the mussel cooking liquor except the last tablespoon or two (which might contain some grit), then bring to the boil and simmer until reduced by half. Stir in the remaining butter, the double cream and the beurre manie. Simmer for 1 minute until slightly thickened.
  • Stir the mussels, chives and some seasoning into the sauce. Spoon the mixture into the warm rolls, partly cover with the lids and serve.

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.

MUSSELS WITH WHITE WINE AND LEEK



Mussels with White Wine and Leek image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 leek, green tops removed, thinly sliced
2 celery stalks, finely diced
2 cloves garlic, thinly sliced
3 1/2 pounds black mussels, scrubbed and de-bearded
3/4 cup white wine
4 fresh thyme sprigs
1/2 cup heavy cream
Crusty bread

Steps:

  • Melt the butter with the olive oil in a large heavy-bottomed pan over medium heat. Add in the leeks and celery, and cook, stirring occasionally, for 6 to 7 minutes or until the vegetables are soft. Add the garlic and continue cooking, while stirring, for 1 minute more.
  • Drop in the mussels and stir the ingredients together gently until combined. Add the wine and thyme sprigs, cover the pan and simmer for 6 to 7 minutes. Stir in the cream, cover and simmer for another 5 minutes or until the mussels open.
  • Serve with lots of crusty bread to soak up the sauce.

MUSSELS IN WHITE WINE SAUCE



Mussels in white wine sauce image

Simple recipe for preparing mussels in white wine sauce, also known as mussels marinière. The mussels are steamed in a broth with butter, white wine, garlic, shallots, parsley, thyme.

Provided by Layla Pujol

Categories     Appetizer     Main Course

Time 30m

Number Of Ingredients 12

3 lbs of mussels
4 tablespoons 2 oz butter
6 garlic cloves (minced or finely sliced)
2 small shallots (finely chopped)
6 sprigs of parsley
6 sprigs of fresh thyme
2 bay leaves
1 cup 250ml of white wine
Juice of 1 lemon
2-3 tablespoons of chopped parsley
Salt and pepper to taste
Garlic bread or your choice of bread/baguette

Steps:

  • Rinse the mussels thoroughly and remove the beards.
  • In a large saucepan or pot, melt the butter over medium heat and add the shallots and garlic, cook until the shallots are transparent and soft, about 3-5 minutes.
  • Add the mussels and stir well. Next add the herbs and the white wine. Bring the liquid to a boil. Cover the pan and steam mussels over high temperature for about 5 to 7 minutes, or until the mussels start to open - exact time will vary depending on the size of mussels and each stove.
  • Once the mussel shells open up, turn off the heat, add the lemon juice, salt/pepper, and additional chopped parsley. Gently stir the mussels from bottom to top so that the sauce and parsley can uniformly spread into all the mussels. If desired you can remove the herbs sprigs and bay leaves.
  • Remove the mussels that are still closed. Some mussels partially open, which is fine. You will just need to work harder to open & enjoy these ones. Serve the mussels in large soup plates or bowls. Enjoy the mussels with slices of baguette, plain or toasted/grilled with garlic.
  • This dish can be accompanied with white wine, based on your preference. Sauvignon Blanc, Chardonnay or Viognier types are good ideas. A salad may also be part of the meal.

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 IN A WHITE WINE SAUCE



Mussels in a White Wine Sauce image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 11

40 mussels (20 per person)
4 oz. dry white wine
2 tsp. onions, spring or scallions (includes tops and bulb)
1 tsp. garlic
1 tsp. butter, with salt
1/4-tsp. bay leaf
1 tsp. parsley
1 tsp. fresh thyme
1 tsp. fresh rosemary
1 tsp. freeze-dried chives
salt and pepper

Steps:

  • Scrub and debeard the mussels, discarding any that remain open. Combine the wine, onions, bay leaf, thyme, rosemary and garlic and bring to a simmer. Add mussels, cover the pot and steam until the shells open. Remove the mussels and keep them warm while finishing the sauce. Strain the steaming liquid, whisk in butter, add parsley and chives and season to taste with salt and pepper. Serve the sauce ladled over the mussels.

Nutrition Facts : Calories 156, Carbohydrate 6.4 grams, Fiber 0.3 grams, Protein 24.3 grams

MUSSELS WHITE WINE RECIPE



Mussels White Wine Recipe image

This mussels recipe with white wine and garlic is incredibly easy to make and an absolute winner in terms of flavor!

Provided by Cyd Converse

Categories     Mussels

Time 20m

Number Of Ingredients 7

2 cups dry white wine
4 large shallots, finely chopped
4 cloves garlics, finely chopped
1/2 teaspoon salt
4 pounds live mussel
1 handful fresh herbs, mixed
6 tablespoons butter, cut into pieces

Steps:

  • Rinse the mussels under cold running water and scrub well. Remove the beards using your fingers or a paring knife and throw them away. Pour the wine, shallots, garlic and salt into a large stockpot and simmer for 5 minutes over a medium heat. Add the mussels. Cover, turn the heat up to high and cook for around 5 minutes, until all the mussels are open. Stir in the butter and the herbs, then remove from the heat. Divide the mussels and their broth between 4 bowls and serve immediately.

Nutrition Facts : ServingSize 1 serving, Calories 677 calories, Fat 27 g, Carbohydrate 16 g, Fiber 0 g, Protein 54 g, SaturatedFat 1 g, Sodium 1588 mg, Sugar 0 g

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 WITH WHITE WINE



Mussels With White Wine image

Spoon some aioli on a piece of toast, dunk it in the broth, and eat it along with the mussels. Repeat.

Provided by Dawn Perry

Categories     Onion     Shellfish     Quick & Easy     Dinner     Lunch     Seafood     Mussel     White Wine     Simmer     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 17

Lemon aioli:
1 large egg yolk
1 garlic clove, finely grated
1 teaspoon (or more) fresh lemon juice
1/4 cup vegetable oil
1/4 cup extra-virgin olive oil
Kosher salt
Mussels:
2 tablespoons olive oil
1 medium yellow onion, chopped
Kosher salt, freshly ground pepper
2 garlic cloves, finely chopped
2 tablespoons tomato paste
1/2 cup white wine
4 pounds mussels, debearded, scrubbed
2 teaspoons fresh thyme leaves
Sliced country-style bread, toasted (for serving)

Steps:

  • For lemon aioli:
  • Whisk egg yolk, garlic, and lemon juice in a medium bowl. Whisking constantly, drizzle in vegetable oil, then olive oil in a slow, steady stream; whisk until aioli is emulsified. Season with salt and more lemon juice, if desired. Cover; chill.
  • DO AHEAD: Aioli can be made 1 day ahead. Keep chilled.
  • For mussels:
  • Heat oil in a large heavy pot over medium-high heat. Add onion, season with salt and pepper, and cook, stirring often, until softened, about 5 minutes. Add garlic and cook, stirring often, until fragrant, about 1 minute. Add tomato paste and cook, stirring, until it begins to darken, about 2 minutes. Add wine and bring to a boil. Reduce heat and simmer until liquid is slightly reduced, about 1 minute.
  • Add mussels and 1/2 cup water to pot, cover, and reduce heat to medium. Cook, stirring occasionally, until mussels open (discard any that do not open), 10-12 minutes.
  • Ladle mussels and broth into shallow bowls and top with thyme; serve with bread and lemon aioli.

More about "mussels white wine food"

MUSSELS WITH WHITE WINE RECIPE - BON APPéTIT
mussels-with-white-wine-recipe-bon-apptit image
Step 3. Heat oil in a large heavy pot over medium-high heat. Add onion, season with salt and pepper, and cook, stirring often, until softened, …
From bonappetit.com
4/5 (85)
Estimated Reading Time 1 min
Servings 4
  • Whisk egg yolk, garlic, and lemon juice in a medium bowl. Whisking constantly, drizzle in vegetable oil, then olive oil in a slow, steady stream; whisk until aioli is emulsified.
  • Heat oil in a large heavy pot over medium-high heat. Add onion, season with salt and pepper, and cook, stirring often, until softened, about 5 minutes. Add garlic and cook, stirring often, until fragrant, about 1 minute. Add tomato paste and cook, stirring, until it begins to darken, about 2 minutes. Add wine and bring to a boil. Reduce heat and simmer until liquid is slightly reduced, about 1 minute.
  • Add mussels and 1/2 cup water to pot, cover, and reduce heat to medium. Cook, stirring occasionally, until mussels open (discard any that do not open), 10–12 minutes.


MUSSELS IN WHITE WINE - RICARDO
mussels-in-white-wine-ricardo image
Preparation. In a large saucepan, gently cook the shallots in 30 ml (2 tablespoons) of butter for about 2 minutes without browning. Add the celery or …
From ricardocuisine.com
5/5 (71)
Total Time 20 mins
Category Main Dishes


MUSSELS IN WHITE WINE (MOULES MARINIèRES) RECIPE : SBS FOOD
mussels-in-white-wine-moules-marinires-recipe-sbs-food image
Melt butter in a large saucepan over low heat. Add the garlic, shallot, leek, bay leaves and thyme. Cook for 6–7 minutes or until vegetables are translucent. …
From sbs.com.au
3.3/5 (351)
Servings 4
Cuisine French
Category Main


10 BEST MUSSELS WHITE WINE GARLIC RECIPES - YUMMLY
10-best-mussels-white-wine-garlic-recipes-yummly image
Mussels in White Wine and Garlic Butter Sauce Turnips 2 Tangerines. butter, fresh parsley, shallots, garlic, water, pepper, fresh lemon juice and 6 more.
From yummly.com


SAUVIGNON BLANC-STEAMED MUSSELS WITH GARLIC ... - FOOD & …
Directions. Preheat the broiler. Brush the bread with olive oil and transfer to a baking sheet. Broil the bread a few inches from the heat, turning once, for 2 minutes, until …
From foodandwine.com
5/5
Category Mussel
  • Preheat the broiler. Brush the bread with olive oil and transfer to a baking sheet. Broil the bread a few inches from the heat, turning once, for 2 minutes, until golden and toasted. Lightly rub the whole garlic clove over the toasts.
  • In a large, deep pot, heat the 1/4 cup of olive oil. Add the shallot and sliced garlic, season lightly with salt and pepper and cook over high heat, stirring, until the garlic is softened and lightly browned, about 3 minutes. Add the mussels and cook, stirring, for 1 minute. Add the wine, cover and steam the mussels until they open, about 5 minutes. Remove from the heat. Using a slotted spoon, transfer the mussels to 4 deep bowls, discarding any mussels that do not open.
  • Add the butter and parsley to the broth, swirling and shaking the pot until the butter melts. Slowly pour the broth over the mussels, stopping before you reach the grit at the bottom of the pot. Serve the mussels with the garlic toasts.


MUSSELS IN A CREAMY WHITE WINE AND GARLIC SAUCE | GREAT ...
Increase the heat, throw in the mussels and the wine and put the lid on the pan. The wine will make steam and start to cook the mussels. The wine will make steam and start …
From greatbritishfoodawards.com
Servings 4
Category Light Bites
  • Put a large saucepan over a medium heat and add the butter, onion and garlic. Fry off for about ten minutes until everything is lovely and soft. Crumble in the veg stock cube and add the lemon juice.
  • Increase the heat, throw in the mussels and the wine and put the lid on the pan. The wine will make steam and start to cook the mussels.
  • Once the mussels are nearly all open (about two or three minutes) turn the temperature down to low and add the double cream, parsley and black pepper.
  • Slowly bring up the temperature until the sauce starts to bubble – be careful when adding the cream as if it’s too hot it can split.


CURRIED MUSSELS IN WHITE ALE RECIPE - SANG YOON | FOOD & WINE
Add the mirin, coconut milk, soy sauce, fish sauce and basil leaves and simmer over low heat for 15 minutes. Strain the red curry sauce into a bowl. In a saucepan, bring the …
From foodandwine.com
5/5
Total Time 45 mins
Servings 4
  • In a saucepan, heat the oil. Add the red curry paste, garlic, ginger and lemongrass and cook over moderate heat for 2 minutes, stirring. Add the mirin, coconut milk, soy sauce, fish sauce and basil leaves and simmer over low heat for 15 minutes. Strain the red curry sauce into a bowl.
  • In a saucepan, bring the ale to a boil. Add the mussels, cover and cook over high heat, about 5 minutes. Using a slotted spoon, transfer the mussels to 4 bowls, discarding any that don't open. Add the red curry sauce to the ale and boil for 1 minute. Pour the sauce over the mussels, sprinkle with the chopped basil and cilantro and serve.


MUSSELS IN WHITE WINE RECIPE (MOULES MARINIèRES) - FINE ...
Mussels are the ultimate chameleon, adaptable to virtually any cuisine. French, Italian, Thai, whatever good sauce you can think of, it probably tastes good on mussels. …
From finefoodsblog.com
3.8/5 (12)
Total Time 37 mins
Category Appetizer, Main Course
Calories 408 per serving
  • Under running water, wash each mussel and gently scrub with a nylon brush, removing debris, barnacles, etc. Pull out any beards.
  • Make sure all mussels are completely closed. If any are slightly open, tap them with your fingernail or against the side of the sink. If they close up, they are good to go. If they remain open, they are dead - discard them.
  • Place stock pot or wide skillet over medium heat. Add 2 tbsp butter to the pot. Once melted, add shallots and sauté until soft and just beginning to brown.


PASTA WITH MUSSELS RECIPE - MARCIA KIESEL | FOOD & WINE
In a large pot, combine the wine with the bay leaves and bring to a boil. Add the mussels, cover and cook over high heat, shaking the pan a few times, until the mussels …
From foodandwine.com
5/5
Servings 4
  • In a large pot, combine the wine with the bay leaves and bring to a boil. Add the mussels, cover and cook over high heat, shaking the pan a few times, until the mussels open, about 5 minutes. Drain the mussels in a colander set over a medium bowl. Pour the mussel broth into a glass measure. Crumble the saffron into the mussel broth.
  • Discard any unopened mussels. Remove the mussels from their shells and place in a bowl. Pour the melted butter over the mussels and toss to coat. Cover with plastic wrap.
  • Heat the extra-virgin olive oil in a large, deep skillet. Add the thinly sliced garlic and cook over low heat just until golden brown, about 4 minutes. Add the crushed red pepper and cook for 1 minute longer. Slowly pour in the reserved mussel broth, stopping when you reach the grit at the bottom of the glass measure. Add the lemon juice and simmer over moderately high heat until the sauce is reduced to about 1 cup, about 8 minutes.
  • In a large pot of boiling, salted water, cook the spaghetti just until al dente. Drain the pasta well.


PAIRING MUSSELS AND WINE - WINE SWINGING
Your choice will depend on how you cooked mussels. If you added wine to the sauce, mussels would pair best with the same wine. That’s why chefs always say when you cook with wine, use the wine you want to drink. We followed the recipe for mussels, garlic, and parsley and paired our dish with 2018 Terlan Pinot Grigio Alto Adige DOC.
From wineswinging.com
Estimated Reading Time 4 mins


DATE NIGHT THIS VALENTINES DAY WITH MUSSELS IN WHITE WINE
Instructions. Sautee the garlic in butter over medium heat in a large, heavy-bottomed pot, until the garlic starts to become fragrant. Bring the temperature up to high and add the rinsed mussels. Throw in the tomato, lemon juice, wine and parsley and cover with a tight fitting lid. Let the mixture come to a boil (which in most cases will be ...
From mommymoment.ca
5/5 (3)
Estimated Reading Time 4 mins


MUSSELS WITH WHITE WINE, BUTTER AND GARLIC ... - PHOTOS & FOOD
Add the mussels, wine and lemon juice. Turn the heat up to high, cover and let cook for 5 minutes or until all the muscles are open. Transfer all the mussels to a large serving dish or bowl. Pour the sauce (with tomatoes, onions and garlic) ingredients from the pan onto the plated mussels. Sprinkle the parsley over the mussels and serve hot. Enjoy!
From photosandfood.ca
5/5 (2)
Category Appetizer
Cuisine Italian
Total Time 20 mins


MUSSELS WITH WHITE WINE, BUTTER AND GARLIC SAUCE | PHOTOS ...
Food And Drink. Seafood. Visit. Save. Recipe from . photosandfood.ca. Mussels with White Wine, Butter and Garlic Sauce | Photos & Food . 2 ratings · 20 minutes · Gluten free · Serves 6-8. Photos & Food. 7k followers. Seafood Dinner. Fish And Seafood. Seafood Recipes. Cooking Recipes. Healthy Recipes. Mussel Recipes. White Wine Butter Sauce. Steamed Mussels. …
From pinterest.ca
5/5 (2)
Total Time 20 mins
Servings 6-8


WHAT TO DRINK WITH STEAMED MUSSELS - FOOD & WINE
When steaming mussels simply in white wine or beer with just a few aromatics, the flavor of the dish is really all about the mussels. For …
From foodandwine.com
Estimated Reading Time 4 mins


MUSSELS IN WHITE WINE | RECIPE | MUSSELS RECIPE WHITE WINE ...
Steamed mussels with white wine and garlic is an easy one-pot meal ready in 20 minutes! Aromatic vegetables are cooked with fresh mussels for a light appetizer or meal. via @foodiegavin Aromatic vegetables are cooked with fresh mussels for a light appetizer or meal. via @foodiegavin
From pinterest.ca
4.7/5 (183)
Servings 2


MUSSELS WITH TOMATOES, WHITE WINE AND GARLIC
4 lb (2 kg) cultivated mussels, cleaned (about 90 to 100) 2 tbsp (25 mL) extra-virgin olive oil 1 onion, chopped 4 cloves garlic, chopped 1 carrot, chopped 1 cup (250 mL) dry white wine or vegetable stock 2 cups (500 mL) puréed canned tomatoes Salt and pepper to taste 2 tbsp (25 mL) each, chopped fresh basil and parsley. Directions. Rinse ...
From readersdigest.ca
Category Main Courses
Estimated Reading Time 40 secs


STEAMED MUSSELS IN WHITE WINE - PETER'S FOOD ADVENTURES
Instructions. Rinse and clean the mussels so they are beard free. If a large saucepan, add butter and oil over medium-high heat and fry the onions, garlic and mushrooms. When the onions become translucent about 5 minutes, mix in white wine, bay leaf, turmeric and stir. Add the mussels. Cover with lid and cook over medium-high heat.
From petersfoodadventures.com
Reviews 15
Total Time 30 mins
Category Dinner, Main


MUSSELS IN WHITE WINE AND GARLIC RECIPE - FOOD.COM ...
Oct 31, 2017 - elegant seafood extravaganza
From pinterest.ca


STEAMED MUSSELS IN WHITE WINE | RECIPE
Mussels are the fast food of the sea. Affordable, easy to cook, but at the same time a summer delicacy for Norwegians. ... Add mussels and white wine. Cover the pot with a lid and steam until the mussel shells open. 3. Garnish with chopped parsley and serve with fresh bread. Bon appétit! You can purchase fresh mussels in nets at well-stocked supermarkets. It's extra fun to catch …
From visitnorway.com


MUSSELS WITH WHITE WINE SAUCE AND PARMESAN CHEESE ...
Add cream, then parmesan and continue cooking on medium heat until the mixture starts to boil. 9. Add reduced wine and stir until combined thoroughly. 10. Add mussels, stir in thoroughly, turn heat to high, and when liquid starts to boil cover for 2-3 minutes, but no more, as they will toughen. 11.
From canadianliving.com


BEST MUSSELS & WINE PAIRINGS - (WITH REASONS!)
For cooking Mussels at home, the best white wine to steam Mussels in is Italian Pinot Grigio. Pinot Grigio is a dry and crisp white wine that has a hint of smoke, minerality, and neutral flavours of apple, pear and peach. What makes Italian Pinot Grigio great for steaming Mussels is that it is consistently good no matter what the vintage (once you find a producer …
From drinkandpair.com


HOW TO COOK MUSSELS IN WHITE WINE? - CULLY'S KITCHEN
The best white wine for cooking mussels depends on the type of seafood.Sauvignon Blanc is a high-acid white wine that pairs well with the salty meat of the mussel. Sauvignon Blanc has notes of grass, citrus, and white flowers. Its acidity will amplify the flavors of the food, and its minerality makes it an excellent match for this dish.
From cullyskitchen.com


MUSSELS IN WHITE WINE AND GARLIC RECIPES
Mussels in White Wine and Garlic Recipe - Food.com tip www.food.com. In a large stockpot set over medium heat, melt the butter. Once it's hot, add shallots, garlic, and salt. Add the wine and bring to a boil. Add mussels and cover. Steam until all mussels are open, about 5 minutes. Stir in herbs. Remove from heat. Divide mussels and broth among four bowls. Serve immediately. …
From wiki-recipes.info


MUSSELS | FOOD & WINE
Mussels with White Beans and Chorizo Go to Recipe F&W Best New Chef 1996 Michael Schlow adds white beans and smoky chorizo to mussels for a hearty, substantial meal.
From foodandwine.com


MUSSELS IN WHITE WINE SAUCE RECIPE (VIDEO) - FOOD NEWS
Mussels in White Wine Sauce. Rinse and clean the mussels so they are beard free. If a large saucepan, add butter and oil over medium-high heat and fry the onions, garlic and mushrooms. When the onions become translucent about 5 minutes, mix in white wine, bay leaf, turmeric and stir. Add the mussels. Cover with lid and cook over medium-high heat.
From foodnewsnews.com


MUSSELS WITH GARLIC & WHITE WINE RECIPE - FOOD NEWS
Mussels in White Wine and Garlic Butter Sauce Turnips 2 Tangerines. pepper, garlic, fresh parsley, shallots, white wine, butter, water and 6 more. garlic, anchovies, lemon, kosher salt, olive oil, mussels, white wine and 1 more Fettuccine with Mussels, Clams and Bay Scallops in White Wine Sauce The Wooden Skillet small tomatoes, smoked paprika, fresh lemon juice, …
From foodnewsnews.com


MUSSELS WITH WHITE WINE AND GARLIC | ANYDAY
Steaming mussels with the classic preparation of butter, white wine, and garlic brings out their natural saltiness. It's a one-pot meal that tastes like the ocean and makes you feel like you're streetside at a Parisian bistro, all at the same time. Mop up the juice with crusty bread before going back for seconds.
From cookanyday.com


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