MUSSELS IN WHITE WINE SAUCE
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
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!
MUSSELS IN WHITE WINE SAUCE FOR THE WEIGHT WATCHER
I love this recipe and have used it for years. My grandmother used to make it at Christmas time. I use this as a CORE Weight Watcher Recipe, but it is also a very low points Flex recipe.
Provided by Chef Jaynee
Categories Mussels
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Begin by boiling the water for the pasta.
- As soon as you put the water on to boil, clean mussels under cold water, removing all beards.
- Sauté the onions and garlic in the oil until translucent.
- When translucent, add the wine and bring to a boil.
- By this time the water for the pasta will be ready, so just add the pasta to the water.
- When the wine comes to a boil, lower the heat to a smimmer, add the mussels and cover. Cook about 10 minutes until the shells open.
- Drain the pasta and place in a serving bowl.
- Pour the mussels and the juice over the pasta.
- Garnish with parsley.
Nutrition Facts : Calories 477.3, Fat 8.2, SaturatedFat 1.4, Cholesterol 63.7, Sodium 660.2, Carbohydrate 56.1, Fiber 0.4, Sugar 1.4, Protein 35.9
MUSSELS IN WHITE WINE
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
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.
SPICY MUSSELS IN WHITE WINE SAUCE
this recipe is from an old gourmet magazine. i made it last night and just loved it, quick, easy and the heat can be adjusted to taste. serve this with crusty french bread to get all the broth. this can be an appetizer for 6, but i can almost eat it all myself!
Provided by chia2160
Categories Mussels
Time 18m
Yield 2-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in heavy large pot over medium-high heat.
- Add onion, garlic, fennel seeds, crushed red pepper and salt; sauté until onion is light brown, about 4 minutes.
- Add wine, lemon slices and 1/4 cup parsley; bring to boil.
- Add mussels.
- Cover pot and cook until mussel shells open, stirring once to rearrange mussels, about 6 minutes; discard any mussels that do not open.
- Using slotted spoon, transfer mussels to large shallow bowl.
- Boil broth in pot until reduced to 1 cup, about 3 minutes; season to taste with pepper.
- Pour broth over mussels.
- Sprinkle tomatoes and remaining parsley over.
Nutrition Facts : Calories 945.3, Fat 49.2, SaturatedFat 7.4, Cholesterol 158.8, Sodium 2224.2, Carbohydrate 32.8, Fiber 2.5, Sugar 3.8, Protein 69.4
MUSSELS IN WHITE WINE AND GARLIC
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
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 A WHITE WINE SAUCE
Provided by Food Network
Yield 2 servings
Number Of Ingredients 11
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
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- 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.
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