MUSSELS IN GARLIC AND WHITE WINE SAUCE RECIPES

Name: Mussels in White Wine and Garlic
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 bowls, 4 serving(s)
Ingredients: 4 lbs live mussels; 6 tablespoons butter, cut into pieces; 4 large shallots, finely chopped; 4 garlic cloves, finely chopped; 1/2 teaspoon salt; 2 cups dry white wine; 1/3 cup mixed fresh herbs (such as flat-leaf parsley,chervil,or basil,chopped)

MUSSELS IN WHITE WINE AND GARLIC RECIPE - FOOD.COM

Mussels in White Wine and Garlic Recipe - Food.com image

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

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 7

Ingredients

4 lbs live mussels
6 tablespoons butter, cut into pieces
4 large shallots, finely chopped
4 garlic cloves, finely chopped
1/2 teaspoon salt
2 cups dry white wine
1/3 cup mixed fresh herbs (such as flat-leaf parsley,chervil,or basil,chopped)

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. Discard any broken mussels. If any mussels are open and resist being closed, discard them.
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.

Nutrition Facts : Calories 659.1, FatContent 27.5, SaturatedFatContent 12.9, CholesterolContent 173.1, SodiumContent 1752.1, CarbohydrateContent 24.2, FiberContent 0.1, SugarContent 1.2, ProteinContent 55.1

MUSSELS IN A CREAMY WHITE WINE AND GARLIC SAUCE | GREAT ...

Mussels in a Creamy White Wine and Garlic Sauce | Great ... image

A delicious mussel dish perfect for sunny days, from the kitchens of the The Seafood Shack

Provided by Dani R

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4 Servings

Number Of Ingredients 10

Ingredients

50g butter
1 white onion, diced
2 garlic cloves, chopped
1/2 vegetable stock cube
Juice of 1/2 lemon
2kg mussels, cleaned
300ml white wine
200ml double cream
Small handful of curly parsley, chopped
Plenty of black pepper

Steps:

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.
Once the mussels are all open, they are ready – don’t leave them on the heat as they will overcook and go rubbery. Discard any that stubbornly refuse to open.
Serve with a wedge of lemon and lots of crusty bread (and not forgetting more butter).

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