• Home
  • Services/Classes
  • Cookbooks/Writing
  • Italy Tour
  • Travel
  • Sources/Links
  • Contact

Mussels in White Wine

December 14, 2008 | Appetizers, Fish & Seafood,

Nothing warms up a cold winter day like a steaming bowl of mussels. Although they can be intimidating if you’ve never cooked them, they’re really quite simple and make a great dinner or appetizer.Start by soaking them in a bowl of ice water for a few minutes (some people swear by putting a little cornmeal into the water to help them cleanse), pull of any pieces of the beard (looks like seaweed hanging on them), and remove any cracked mussels. Also discard any that won’t shut when lightly tapped on the counter (that means they are dead). Then you’re ready to cook!

Mussels in White Wine
 
Prep time
Cook time
Total time
 
Recipe type: Appetizer,Entree
Serves: 8
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 4 whole shallots, minced
  • 8 cloves garlic, minced
  • 4 whole tomatoes, seeded and chopped
  • ¼ cup parsley, chopped
  • 4 cups white wine
  • 4 pounds black mussels
Instructions
  1. Heat olive oil over medium high in a pot large enough to hold all of the mussels. Add shallots and saute for 1 minute, then add garlic and tomatoes and saute for 1 minute more. Add wine to deglaze the pan and bring to a boil. Add mussels, cover pan, and simmer until mussels open, about 5 minutes. Discard any mussels that didn't open during cooking. Either serve family style in a large bowl, or divide mussels among 8 bowls. Spoon a ladle of the sauce over each bowl and serve immediately with crusty French bread for soaking up the sauce.

 

Leave a Reply

Rate this recipe:  

About Michele



Click logo to get $10 off your first order:

DoorToDoorLogo_LARGE1-300x200

My Cookbooks

TASTING_COLORADO_FRONTCOVER Taste_of_Washington_FRONTCOVER

Profile in Colorado Homes & Lifestyles

CHL with books 7-2014

Restaurant Reviews

  • populist-bacon-and-eggs
  • jen surfing collage small
  • atticus-tuna-tartare
  • pasta pugliese
  • linger denver ceviche with taro chips and avocado
  • root down denver gnocchi
  • steubens blackened chicken club

Ingredient Search

almonds apples arugula Asian asparagus avocado bacon baking balsamic barbecue basil beans beef beets bison blueberries braising broccoli brunch butter buttermilk cabbage cake carrots cauliflower celeriac celery cheese chicken chickpeas chiles chili Chinese chocolate cilantro coconut cookbook cookies Cooking Matters Colorado corn couscous cranberries CSA cucumber curry dips dressing duck eggplant eggs fennel feta cheese figs fish gardens garlic ginger giveaway goat cheese grains greens grilling herbs ice cream Italian kale lamb lasagna leeks leftovers lemon lime meatballs meatloaf Mexican mint Moroccan muffins mushrooms mussels nuts oats olive oil onions orange pancetta parsley peach pears peppers pesto pickles pineapple pine nuts pizza plums pork potatoes prosciutto quinoa ribs rice ricotta roasting salmon sausage Share Our Strength shrimp soy spaghetti Spanish spices spinach squash stews strawberries sushi sweet potatoes swiss chard tarragon Thanksgiving tomatoes tortillas tuna turkey vegetarian vinegar wine yogurt zucchini

Sponsor


DoorToDoorLogo_LARGE1-300x200
Click on the Door to Door Organics logo above to sign up for delivery and receive 10% off your first order!

Help End Hunger




Other Stuff

Cooking with Michele

my foodgawker gallery


Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School





Archives