Recipe of Favorite Steamed Mussels in White Wine

Hey everyone, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, steamed mussels in white wine. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Steamed Mussels in White Wine is one of the most popular of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Steamed Mussels in White Wine is something that I’ve loved my entire life.

Steamed mussels prepared Provencal-style for a taste of southeastern France. This seafood delicacy comes together with the help of white wine and garlic. It's a simple dish to make as long as you follow some key preparation steps to ensure that the mussels are delicious every time. Drunken Mussels Recipe - Mussels Steamed in a Garlic, Lemon & Wine Broth.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have steamed mussels in white wine using 15 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Steamed Mussels in White Wine:

1. Take mussels, scrubbed & debearded
2. Take virgin olive oil
3. Get butter, unsalted
4. Get white onion, chopped
5. Prepare shallots, chopped
6. Make ready jalapeno (green or red), finely chopped
7. Make ready garlic, finely sliced
8. Prepare red pepper flakes
9. Prepare white wine
10. Prepare dried thyme
11. Get salt / pepper
12. Take plum tomatoes, seeded and chopped
13. Make ready scallions (green onions), thinly sliced
14. Get flat-leaf parsley, chopped
15. Make ready Toasted garlic bread

Shallots, garlic, and white wine make the perfect broth. As the mussels steam, the broth gets trapped inside the shells. It's divine, plus, the leftover broth is perfect for soaking up with a good loaf of bread. How to Steam Mussels in White Wine.

Steps to make Steamed Mussels in White Wine:

1. Storing Mussels: rinse mussels in netted bag with water and then refrigerate on a small plate until ready to prepare that day. You can place in freezer periodically for 20 minutes to really chill.
2. Preparing Mussels: cut open netted bag and place mussels in a colander. Remove any "beards" with your fingers, scrub ones that may be dirty, and discard ones that aren't tightly shut.
3. Place colander in a large bowl and fill with water. Soak for 20 minutes in refrigerator, then drain.
4. Tip: After preparing and chopping veggies, prepare the garlic toasted bread.
5. In a big sauté pan, 12-14” with lid (or a large pot), heat the oil and butter over medium heat. Add the onion, pepper, and shallots, cook for 3-4 minutes. Stir a bit.
6. Add the garlic and red pepper flakes, cook for 1 more minute. Add the wine, thyme, and dash of salt & pepper. Slightly stir.
7. Bring this up to a boil, add the mussels, cover, and give the pan (pot) a shake or two. Reduce to medium-high heat and steam for about 4-5 minutes. Then check to see if most, if not all, of the mussels are opened.
8. Add the tomatoes, scallions, and a bit of white wine to the pan and cover. Shake the pan and turn off heat. Let steam for another 1-2 minutes.
9. Before pouring the mussels and the broth into the bowl(s), discard any unopened ones. Serve hot with a sprinkling of parsley and don't forget the toasted bread.
10. Ah, one of the best parts of the meal!

It's divine, plus, the leftover broth is perfect for soaking up with a good loaf of bread. How to Steam Mussels in White Wine. This is such an easy recipe to make, it just sounds a bit fancy. The hardest part is cleaning your mussels. I'm pretty happy with all the photos, but even happier with the Steamed Mussels in white wine, cream, garlic and mushrooms.

So that’s going to wrap it up with this exceptional food steamed mussels in white wine recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!