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 chocoberrylattew
on May 12, 2013
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My go-to mussel recipe. I love most of Ina's recipes because they are so simple and delicious. Remember to always serve this with bread to soak up that wonderful broth! I also love to serve this over pasta after thickening the broth a little bit.
Oh and by the way, I always omit the saffron because, well I just can't afford it. So I can't tell you if it makes this great recipe even better but I can tell you it's still amazing without it!
By branfordcook
on April 30, 2013
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Enjoyed this traditional version, a flavorful easy meal--one of our favorites for umpteen years. I've never purged and have never had a problem. As someone else suggested, try Costco's mussels, fresh and clean. I serve this dish with small baguettes quartered lengthwise, long triangles of bread. Butter, flavor, toast, and stick down into the center of the mussels.
By ginnymeltzer_12...
Merrick, 72
on April 01, 2013
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Fantastic! We made 6 lbs for three people, served with roasted potato "fries", and garlic mayo for a Belgian inspired dinner. Had some crusty bread for dunking. Shelled the leftover mussels, put some red pepper flakes in the broth, brought broth to a boil, removed from heat, added the mussels. Served over pasta. Mmmmmm! We all loved this even though my picky husband had his doubts at first.
Read all 127 reviews