3 Videos | Photo: Mussels in White Wine Recipe
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.
* Shellfish
Warning: Consumption of raw or undercooked shellfish may substantially increase the risk of foodborne illness.
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By jeremyinchicago
Chicago
on January 26, 2012
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I'm originally from very rural Tennessee - one red light in the entire county. (The town is, however, in the Guinness World records for home of the world's largest annual raccoon hunt - no I'm not kidding and no I've never participated. Suffice it to say fresh seafood was not an option and, as such, I grew up with an aversion to all things from the sea. Chicken, beef and pork I can cook and eat like nobody's business. Chicago has been home now for quite some time with lots of options for fresh seafood. I'm trying to make myself like it. Cooking is a passionate hobby so I believe I have to be able to cook and eat seafood... without gagging. So far I'm cool with white fish, crustaceans, and, now, mussels. I tried this recipe and absolutely loved it. I've made it three times to date exactly as written, and it really is that good. Who knew? Wish me luck with salmon - I'm trying so hard.
By maryllisan
SC, CA
on January 22, 2012
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Very tasty! made the recipe for a dinner party and everyone loved them. I didn't change anything, made it exactly as listed and the mussels turned out great. Soaking the mussels in water with flour prior to cooking is an excellent way of getting them clean, my husband was saying the he was impressed with the "sand-free mussels!"I will be making this recipe again for sure!
By Grindmistress
on January 20, 2012
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This recipe was easy and fun. I subsitute green onions for shallots they share simiAr flavor profile
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