Food Network: Mussels in White Wine

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

Mussels in White Wine
2004, Barefoot in Paris, All Rights Reserved

Ingredients
3 pounds cultivated mussels
1/3 cup all-purpose flour
2 tablespoons unsalted butter
2 tablespoons good olive oil
1 cup chopped shallots (5 to 7 shallots)
1 1/2 tablespoons minced garlic (5 to 6 cloves)
1/2 cup chopped canned plum tomatoes, drained (4 ounces)
1/2 teaspoon good saffron threads
1/3 cup chopped flat-leaf parsley
1 tablespoon fresh thyme leaves
1 cup good white wine
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Directions

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.