Mussels In White Wine Sauce For The Weight Watcher Recipes

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.

MUSSELS WITH TOMATO & WHITE WINE SAUCE

Steps:

• In a large saute pan, melt the butter.
• Add the onions, salt, and pepper, and cook, stirring, for 4 minutes.
• Add the garlic and tomatoes, and cook, stirring, for 1 minute.
• Add the wine, parsley, and bring to a boil.
• Add the mussels, cover, and cook until the shells have opened, about 4 minutes.
• Remove from the heat and discard any shells that do not open.
• Transfer to a large deep bowl and serve immediately. Make sure to have spoons available as this broth is good!
• Use your nice crusty french bread for dipping.

MUSSELS IN WHITE WINE SAUCE

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

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.