Mussels In White Wine And Garlic Recipes

MUSSELS IN WHITE WINE AND GARLIC

Steps:

• Rinse and scrub mussels under cold running water. Using your fingers or a paring knife, remove beards (strings that hang from the mussels' 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 WHITE WINE

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.

MUSSELS WITH TOMATOES AND GARLIC

Steps:

• In a pot over medium-low heat, melt butter. Add onion and cook until fragrant and soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more.
• Add diced tomatoes, wine, and parsley and stir until combined. Season with salt and pepper.
• Add mussels and simmer until all shells are open. (Discard any shells that aren't open.)
• Garnish with more parsley and serve with grilled bread.

MUSSELS WITH WHITE WINE AND GARLIC

Steps:

• Melt butter over medium heat in a large saucepan or dutch oven. Add the minced shallots, garlic, dried chilies and salt. Stir often and cook until the shallots are tender, about 3-5 minutes.
• Add the whit wine and increase the heat to high.
• Once the wine is at a boil, add the mussels. Stir so the mussels are coated in the wine mixture.
• Cover with a lid and steam for about 5-7 minutes, or until all the mussels have opened.
• Sprinkle the minced parsley on top and squeeze the juice of a lemon all over the mussels.
• Stir again and serve warm with toasted fresh bread.

MUSSELS IN WHITE WINE AND GARLIC

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.

MOULES MARINIèRE WITH CREAM, GARLIC AND PARSLEY

Steps:

• Wash the mussels under plenty of cold, running water. Discard any open ones that won't close when lightly squeezed.
• Pull out the tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with a large knife. Give the mussels another quick rinse to remove any little pieces of shell.
• Soften the garlic and shallots in the butter with the bouquet garni, in a large pan big enough to take all the mussels - it should only be half full.
• Add the mussels and wine or cider, turn up the heat, then cover and steam them open in their own juices for 3-4 minutes. Give the pan a good shake every now and then.
• Remove the bouquet garni, add the cream and chopped parsley and remove from the heat.
• Spoon into four large warmed bowls and serve with lots of crusty bread.

WHITE WINE GARLIC MUSSELS

Steps:

• Melt the butter in a deep pan with a lid.
• Add the garlic and chilli and cook for 30 seconds or until fragrant.
• Pour in the wine and lemon juice and bring to a simmer.
• Add the mussels then cover with a lid and cook for 5 minutes or until they are all open. Discard any mussels that don't open (if using whole mussels)
• Add parsley and season to taste with salt and pepper.
• Serve with crusty bread for dipping.

GARLIC WINE MUSSELS

Steps:

• Heat oil in a large pot over medium heat. Add onion; cook and stir until translucent, about 3 minutes. Add garlic; cook until fragrant, about 1 minute. Add tomatoes with all their juices. Cook and stir until softened, 3 to 5 minutes.
• Pour wine and clam juice into the pot. Bring to a gentle boil; add mussels. Simmer, covered, until mussels have opened, 4 to 6 minutes. Add parsley. Stir in butter until melted, about 1 minute.

STEAMED MUSSELS WITH WHITE WINE AND GARLIC

Steps:

• Clean mussels. In large pot heat wine. Add garlic, onion, and parsley. Bring to a boil and add mussels. Cover and steam until mussels open. Serve with Italian bread.

STEAMED MUSSELS WITH WHITE WINE BROTH

Steps:

• Melt butter in a large pot with a lid over medium heat. When the butter begins to bubble, stir in the shallot and garlic. Cook until softened, about 5 minutes.
• Add the chicken stock, white wine, and mussels then give them a good toss. Cover the pot with its lid and cook until all the mussels have opened; 6 to 10 minutes. If any mussels do not open, discard them.
• Remove the pot from the heat, then stir in the cream and parsley. Taste the broth, and then adjust to taste with salt, pepper, or more cream.
• Serve in big bowls with lemon wedges and plenty of warmed bread to sop up the broth.