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.
GARLIC AND WHITE WINE MUSSELS
Steam mussels in wine with garlic, smoked paprika and fresh herbs.
Provided by Food Network Kitchen
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the butter in a large wide pot with a lid or large Dutch oven over medium-high heat. Add the garlic, paprika and a generous grinding of pepper; cook, stirring until the garlic is just turning golden, about 3 minutes. Stir in the wine and bring to a boil.
- Add the mussels, cover and cook, stirring occasionally, until the mussels have opened wide, 6 to 8 minutes. Discard any unopened mussels. Stir in the parsley and chives and serve with french fries on the side.
3-INGREDIENT MUSSELS WITH WHITE WINE AND PESTO
These mussels get their depth of flavor from store-bought pesto-a great convenience product available at most grocery stores.
Provided by Molly Baz
Categories 3-Ingredient Recipes Shellfish Appetizer Mussel Seafood Quick & Easy Wine White Wine Herb Dinner
Yield 4 appetizer servings
Number Of Ingredients 4
Steps:
- Bring wine to a boil in a large pot. Add mussels, cover, return to a boil, then reduce heat and bring to a simmer. Cook mussels until they open, 3-4 minutes. Stir in pesto; season with salt and pepper.
- Using a slotted spoon, divide mussels among bowls. Top evenly with broth and serve immediately.
MUSSELS IN RED PESTO
Mussels are full of omega-3, iron and protein - try yours cooked in red pesto and wine
Provided by Good Food team
Categories Dinner, Main course
Time 12m
Number Of Ingredients 7
Steps:
- Heat the oil in a large pan and cook the shallot for 4-5 mins until softened. Pour in the wine, add the chilli flakes and bubble for 2 mins.
- Add the mussels. Cover and cook for 5 mins until all the shells have opened. Discard any that remain closed. Stir in the red pesto and toss well. Tip into a large bowl and serve with crusty bread.
Nutrition Facts : Calories 311 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Protein 25 grams protein, Sodium 1.49 milligram of sodium
MUSSELS WITH PESTO AND TOMATOES
yet another quick easy recipe for mussels, this serves 4 as a main dish, or 8 as an appetizer. this one is from food and wine.
Provided by chia2160
Categories Mussels
Time 29m
Yield 4-8 serving(s)
Number Of Ingredients 12
Steps:
- In a mini food processor, combine the basil, walnuts and whole garlic clove and pulse until fine.
- add the Parmesan and 2 tablespoons of the oil and process until smooth. Transfer the pesto to a medium bowl and add the butter.
- Stir in the tomatoes and season with salt and pepper.
- In a very large, deep skillet or large soup pot, heat the remaining 1/4 cup of olive oil until shimmering. Add the shallots and sliced garlic and cook over high heat, stirring, until lightly golden, about 4 minutes.
- Add the white wine and a generous pinch each of salt and pepper and bring to a boil.
- Add the mussels and stir for 1 minute. Cover and cook, stirring occasionally, until all of the mussels have opened, about 6 minutes.
- Add the pesto and tomatoes and stir until the butter is thoroughly melted and the mussels are evenly coated. Transfer the mussels and broth to bowls and serve with crusty bread.
Nutrition Facts : Calories 869.5, Fat 44.7, SaturatedFat 13.1, Cholesterol 195.2, Sodium 1733.7, Carbohydrate 31.1, Fiber 2.7, Sugar 1, Protein 73.3
3-INGREDIENT EASY LEMONADE
Make and share this 3-Ingredient Easy Lemonade recipe from Food.com.
Provided by gatesjones11
Categories Beverages
Time 5m
Yield 4 1/3 Cups, 3 serving(s)
Number Of Ingredients 3
Steps:
- Mix Lemon Juice And Water In A Pitcher.
- Slowly Add Sugar To The Mixture While Stirring.
- It's Ready To Serve.
Nutrition Facts : Calories 211.4, Fat 0.2, Sodium 8.4, Carbohydrate 55.6, Fiber 0.2, Sugar 52, Protein 0.3
MUSSELS IN WHITE WINE SAUCE WITH GARLIC BUTTER TOASTS
You can't go wrong with mussels cooked in white wine. Make your own garlic butter flavoured with herbs and smoked paprika for the toasts, too - it's so easy
Provided by Rosie Birkett
Categories Dinner, Fish Course, Supper
Time 16m
Number Of Ingredients 15
Steps:
- First, make the garlic butter. Blitz all the ingredients in a food processor, then set aside. The butter can be made ahead and chilled in the fridge for up to five days. Toast one side of each sourdough slice under the grill. Spread the other side thickly with the butter and place under the grill again until the butter is bubbling. Turn off the grill and keep the toasts warm.
- Heat the oil and butter over a medium heat in a large pan with a lid. Add the parsley stalks, bay leaf, shallot and ½ tsp pepper, and sweat for a few mins until the shallots are softening and fragrant. Add the mussels and white wine, stir, cover tightly with a lid and steam for 2-3 mins until all the mussels have opened.
- Spoon into bowls, pour over the pan juices, scatter over some chopped parsley and serve with the toasts.
Nutrition Facts : Calories 598 calories, Fat 30 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 2.8 milligram of sodium
MUSSELS WITH WHITE WINE
Provided by Craig Claiborne
Categories appetizer
Time 28m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Put the mussels in a large kettle or casserole. Add the remaining ingredients, and cover tightly. Bring the liquid to a boil, and cook over high heat until the mussels open, about 8 minutes.
- Serve the mussels with their liquid. If desired, you may also use the mussels as a garnish for other fish dishes.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 2 grams, Sodium 652 milligrams, Sugar 0 grams
MUSSELS W/WHITE WINE AND CREME FRAICHE
Make and share this Mussels W/White Wine and Creme Fraiche recipe from Food.com.
Provided by chia2160
Categories Mussels
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- In a wide skillet with a lid, melt butter over medium-high heat. Add onion and shallot, and stir until very soft and beginning to turn gold, about 5 minutes; do not let them brown. Add thyme and bay leaf and stir. Add wine and 1 cup water and bring to a boil over high heat. Add mussels, cover, and cook until open, about 4 minutes.
- Transfer mussels to serving bowls with a slotted spoon and boil liquid in the pan until reduced to a sauce. Turn off heat and whisk in crème fraîche and salt and pepper to taste. Pour over mussels and serve with crusty bread.
Nutrition Facts : Calories 1281.4, Fat 51.8, SaturatedFat 23.6, Cholesterol 346.5, Sodium 2789.8, Carbohydrate 45.8, Fiber 0.6, Sugar 3.8, Protein 109.7
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