Mussels In White Wine Sauce Recipes

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.

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.

Steps:

• Heat the oil in a shallow covered casserole (will need the cover later), Spanish earthenware is recommended.
• Saute onion and garlic until the onion is wilted.
• Stir in the flour and cook 1 minute.
• Add in the wine, bay leaf, lemon juice, pepper, and a little salt.
• Simmer, covered, for 5 minutes.
• Add the mussels to the sauce, cover, and cook until the mussels have opened.
• Sprinkle with parsley and serve.

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!

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.

Steps:

• Heat the butter in a large pot over medium heat. Saute the shallots until opaque, a few minutes. Add the parsley, wine, pepper, sea salt and lemon juice. Turn the heat up to high and bring the mixture to a boil. Let reduce for 3 minutes. Add the mussels, cover and shake the pot every minute so that the mussels cook evenly. When the mussels open, they're done. Discard any unopened ones.
• Toast the bread, rub with the garlic clove and spread with butter. Spoon 6 to 8 mussels into each bowl and add 2 slices of bread.

Steps:

• In a large saucepan or Dutch oven over medium heat, cook the onions in the butter until soft, about 5 minutes. Add the fennel seed, red pepper flakes, garlic and orange zest and cook until fragrant, stirring, another 1 to 2 minutes. Turn the heat up to high and deglaze the pan with the wine, allowing it to bubble for a minute. Lower the heat to medium, add the stock and bring to a simmer. Add the prepped mussels and cover to steam until the mussels open, 3 to 4 minutes. Add the cream, stir until incorporated and remove from the heat. Serve immediately with sliced French bread for dipping.

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.

Steps:

• Tip the mussels into the sink or a large bowl of cold water. Swish them around with your hands to wash them thoroughly. Use a small sharp knife to scrape off any barnacles attached to the shells. Discard any mussels with broken shells.
• Pull off the beards using the knife to help you - they just need a good tug. The beard is the brown wispy bit hanging out of the join in the shells. Not all mussels will have beards.
• If any mussels are open, tap them sharply against the side of the sink, worktop or with a knife. If they don't close, discard them - they are dead and not edible.
• Rinse the mussels again in fresh cold water to remove any bits of shell or barnacle, and drain in a colander. Tip the mussels into a large pan, then add the wine and chopped shallot. The pan should not be more than half full - the mussels need plenty of space to move around so that they cook thoroughly.
• Set the pan over a high heat and cover tightly with a lid. When the pan starts to steam, cook the mussels for 3-4 mins, shaking the pan from time to time to ensure they cook evenly. They are cooked when the shells have opened. Mussels that have not opened are fine to eat if they can be easily opened.
• Remove the pan from the heat to stop the mussels cooking any further. Sprinkle with chopped parsley, then spoon them into warmed bowls and pour over the pan juices.

Steps:

• Saute the garlic in the olive oil and margarine over medium heat.
• Stir in the wine, lemon juice, tomatoes, parsley, red pepper flakes, salt and pepper, and liqueur from the mussels (keep mussels warm).
• Bring to a simmer. Let simmer for about 10 minutes.
• Sprinkle cornstarch over top and stir in with a whisk. Stir vigorously enough to also break up the tomatoes.
• Return to a simmer and stir frequently, until sauce has thickened a little (will still be fairly thin).
• Add mussels, cover, and let simmer for about 15 minutes, stirring occasionally.
• Serve over noodles.

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.

Steps:

• Preheat the oven to 200C/400F/Gas 6.
• Cut a thin slice off the top of each bread roll and set aside. Scoop out all the soft bread from inside each roll with a teaspoon, leaving a wall about 5mm thick. Melt 50g/2oz of the butter and use to brush the inside of each roll and the lids. Place them on a baking sheet and bake for 5-7 minutes, until crisp and golden. Keep warm.
• Put the mussels into a large pan with the wine, then cover and cook over a high heat for about 3 minutes, shaking the pan now and then, until they have just opened. Tip them into a colander set over a bowl to collect all the cooking liquor. Remove the mussels from their shells, cover and set aside.
• Melt another 25g/1oz of the butter in a pan. Add the leeks, cover and cook for 4-5 minutes, until soft. Add all the mussel cooking liquor except the last tablespoon or two (which might contain some grit), then bring to the boil and simmer until reduced by half. Stir in the remaining butter, the double cream and the beurre manie. Simmer for 1 minute until slightly thickened.
• Stir the mussels, chives and some seasoning into the sauce. Spoon the mixture into the warm rolls, partly cover with the lids and serve.

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.