Mussels Food

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

Ingredients

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

Mussels image

First made for us by friends, my husband has made this at home several times since. No doubt this is rich, but we can't resist having it a couple times a month when mussels are in season.

Provided by GinnyP

Categories Mussels

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

3 lbs mussels, cleaned and debearded
1 cup white wine
4 tablespoons sweet butter, divided
2 -3 shallots, chopped very fine
6 -8 garlic cloves, chopped very fine
1/4 cup celery leaves, chopped very fine
1/4 cup parsley, chopped very fine
1 pint heavy whipping cream

Steps:

In a large pot over medium heat, place wine and 1/4 stick butter.
Add the shallots, garlic, celery leaves, and parsley and simmer.
Place mussels in a bamboo steamer above the pot.
Cover and let the mussels steam until they are all open, 10 to 20 minutes.
When all are opened, remove and discard the half of each shell without the mussel and place the half shell with the mussels in bowls.
During this time, reduce the mixture in the pot by 1/2 and add the remaining butter.
When the mixture is reduced by one-half or when there is just about no more liquid at the bottom of the pot, add 1/2 to 2/3 of the whipping cream to the pot.
(You can add the whole pint, it's personal preference.) Let the mixture come to a boil, stirring constantly, until slightly thickened, about 5 to 7 minutes.
Pour the cream sauce over the mussels and enjoy!

Nutrition Facts : Calories 870.6, Fat 63.3, SaturatedFat 36.2, Cholesterol 289.1, Sodium 1034.3, Carbohydrate 21, Fiber 0.3, Sugar 0.9, Protein 43.9

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