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Mussels in White Wine Recipe

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This recipe for Mussels in White Wine is from Let the Forks Fly!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lb. cultivated mussels
1/3 cup flour
2 Tblsp. Butter
2 Tblsp. Good olive oil
1 cup chopped shallots (5-7 shallots)
1 1/2 Tblsp. Minced garlic (5-6 cloves)
1/2 cup chopped canned plum tomatoes, drained
1/2 teas. Good saffron threads
1/3 cup chopped flat leaf parsley
1 tblsp. Fresh thyme leaves
1 cup good white wine
2 teas. Kosher salt
1 teas. Fresh ground black pepper
Directions:
Directions:
To clean the mussels, put them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes.
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 5 minutes; add garlic and cook 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 8-10 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.
Number Of Servings:
Number Of Servings:
4

 

 

 

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