Super Simple Supper Of Mussels With White Wine And Garlic Toast Recipes

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MUSSELS IN WHITE WINE AND GARLIC



Mussels in White Wine and Garlic image

Be sure to buy live mussels. Any open mussels that do not close when you press their shells a few times are dead, and you should discard them.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 7

2 cups dry white wine
4 large shallots, finely chopped
4 garlic cloves, finely chopped
1/2 teaspoon salt
4 pounds live mussels
1/3 cup mixed fresh herbs, such as flat-leaf parsley, chervil, or basil, chopped
6 tablespoons butter, cut into pieces

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 AND GARLIC



Mussels in White Wine and Garlic image

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

4 lbs live mussels
2 cups dry white wine
4 large shallots, finely chopped
4 garlic cloves, finely chopped
1/2 teaspoon salt
1/3 cup mixed fresh herbs (such as flat-leaf parsley,chervil,or basil,chopped)
6 tablespoons butter, cut into pieces

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.

SUPER SIMPLE SUPPER OF MUSSELS WITH WHITE WINE AND GARLIC TOAST



Super Simple Supper of Mussels with White Wine and Garlic Toast image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

4 pounds mussels
1 baguette or crusty Italian bread
2 tablespoons EVOO for mussels plus 2 for bread
3 tablespoons butter for mussels plus 2 for bread
3 large shallots, finely chopped
5 large cloves garlic for mussels, chopped, plus 2 large cloves garlic, crushed
1 large lemon, zested and halved
Red pepper flakes (about 1 teaspoon)
1/2 cup crisp white wine
1/2 cup finely grated Parmigiano-Reggiano cheese
1 cup flat-leaf parsley, chopped
Salt
A handful of fresh basil, cut into chiffonade

Steps:

  • Keep mussels in fridge cold for no more than 2 days. Place in sink in colander and debeard, pulling beards toward the hinge, and scrub with potato or kitchen brush under cold water; add to strainer as you work. Discard any mussels that are open if they do not close when knocked together or if the mussel shell has cracked or is broken.
  • Place rack at center oven and preheat broiler.
  • Halve bread horizontally. Line a baking sheet with foil and arrange bread cut-side up on it.
  • Heat a large, deep pan with tight-fitting lid over medium heat with EVOO, 2 turns of the pan. Add butter and melt into oil. When butter foams, add shallots, garlic, lemon zest and pinch red pepper flakes and stir 1 to 2 minutes. Add wine and mussels, turn heat up to high, cover pan and cook 6 minutes, shaking occasionally. Remove from heat and leave covered.
  • Heat EVOO, butter and crushed garlic in small pot and add a pastry brush.
  • Broil bread to lightly toast, then brush with warm oil-butter mixture. Sprinkle with cheese, pinch red pepper flakes, some parsley and salt. Broil again until golden, about 3 minutes. Cut bread into 3- to 4-inch pieces.
  • Uncover mussels, add juice of 1 large lemon, remaining parsley, basil and red pepper flakes and shake or toss. Set bread into pan sauce and juices all around the perimeter of the pan. Serve from pan in shallow bowls with smaller bowl/s set to collect the shells.

MUSSELS IN WHITE WINE SAUCE WITH GARLIC BUTTER TOASTS



Mussels in white wine sauce with garlic butter toasts image

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

4 slices sourdough bread
1 tbsp olive oil
knob of butter
small bunch of parsley , stalks finely chopped (keep the leaves for the butter, and to serve)
1 bay leaf
1 shallot , finely chopped
1kg mussels , cleaned and beards removed
1 glass white wine (I used chardonnay)
40g unsalted butter
2 garlic cloves
1 tbsp chopped parsley leaves , plus extra to serve
½ tbsp tarragon leaves
½ tsp smoked paprika
large pinch sea salt
10g parmesan , grated

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



Mussels With White Wine image

Spoon some aioli on a piece of toast, dunk it in the broth, and eat it along with the mussels. Repeat.

Provided by Dawn Perry

Categories     Onion     Shellfish     Quick & Easy     Dinner     Lunch     Seafood     Mussel     White Wine     Simmer     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 17

Lemon aioli:
1 large egg yolk
1 garlic clove, finely grated
1 teaspoon (or more) fresh lemon juice
1/4 cup vegetable oil
1/4 cup extra-virgin olive oil
Kosher salt
Mussels:
2 tablespoons olive oil
1 medium yellow onion, chopped
Kosher salt, freshly ground pepper
2 garlic cloves, finely chopped
2 tablespoons tomato paste
1/2 cup white wine
4 pounds mussels, debearded, scrubbed
2 teaspoons fresh thyme leaves
Sliced country-style bread, toasted (for serving)

Steps:

  • For lemon aioli:
  • Whisk egg yolk, garlic, and lemon juice in a medium bowl. Whisking constantly, drizzle in vegetable oil, then olive oil in a slow, steady stream; whisk until aioli is emulsified. Season with salt and more lemon juice, if desired. Cover; chill.
  • DO AHEAD: Aioli can be made 1 day ahead. Keep chilled.
  • For mussels:
  • Heat oil in a large heavy pot over medium-high heat. Add onion, season with salt and pepper, and cook, stirring often, until softened, about 5 minutes. Add garlic and cook, stirring often, until fragrant, about 1 minute. Add tomato paste and cook, stirring, until it begins to darken, about 2 minutes. Add wine and bring to a boil. Reduce heat and simmer until liquid is slightly reduced, about 1 minute.
  • Add mussels and 1/2 cup water to pot, cover, and reduce heat to medium. Cook, stirring occasionally, until mussels open (discard any that do not open), 10-12 minutes.
  • Ladle mussels and broth into shallow bowls and top with thyme; serve with bread and lemon aioli.

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