Mussels in White Wine

Show: Barefoot ContessaEpisode: Home Comforts

Rated: 5 stars out of 5Rate itRead users' reviews (33)

RECIPE
COMMENTS & REVIEWS(33)

Cook Time:
20 min
Level:
Easy
Yield:
2 servings

Times:

Prep: 10 min
Inactive Prep: 30 min
Cook: 20 min
Total:: 1 hr 0 min

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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.

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Comments & Reviews

recipe Mussels in White Wine
Susan Amsterdam NL, OTHER 11-09-2009
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Expat in the Netherlands
Rated: 4 stars out of 5

During most of the year, mussels are locally cultivated and available in grocery stores in the Netherlands. My husband and I... enjoy eating them and have them for dinner quite often. Since they are fequently eaten, I like to try new recipes often so it does not become boring. I tried this recipe, last night, and they were lovely. I followed the recipe as stated with only two adjustments. First, I do not add salt, as I feel the saltiness of the mussels, and their liquid, is enough. Secondly, after removing the mussels from the pan, I turned the heat up high and reduced the remaining liquid in the pan, by half. I then added about 1/3 cup of heavy cream (whipping cream) to broth and allowed it to simmer 3 minutes. I then poured the broth over the mussels before serving. The recipe turned out very nicely and we enjoyed it very much. The sauce was delectable, when dipping crusty bread into it. This was a lovely recipe that I will definitely make again. Thank you Ms. Contessa for another recipe that my family enjoyed very much.Read more
recipe Mussels in White Wine
mayling whitestone, NY 08-24-2009
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had to tweak the recipe to make it just right
Rated: 4 stars out of 5

this is the first time i made mussels and i got this recipe from my friend. being a frugal fanny that i am there were a lot... of things that i changed. i took out the saffron threads, i replaced the fresh parsley and thyme with dried (cause they were already in my cabinet) added fresh plummed tomatoes oppose to the canned becuase i bought all my ingredients at an asian market and not surprisingly the place didnt sell the canned plummed tomatoes. i added a few more tablespoons of butter to the recipe because it was too acidic and i wanted a more creamier texture to it. in the end it was a very delicious meal. my boyfriend and i ate the whole batch. i am definitely going to make this again in the very near future. Read more
recipe Mussels in White Wine
kris w.spfld, MA 08-09-2009
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So Good!
Rated: 5 stars out of 5

I made this last night for the first time. It was wonderful. My kids and I sat around sopping up the leftover broth with... bread (fighting over it actually). I wouldn't change a thing, and will definitely make again!Read more
recipe Mussels in White Wine
donna sagamore hills, OH 07-19-2009
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5 star restraunt quality
Rated: 5 stars out of 5

first time using this recipe and it was better than any top notch restraunt. the mussels were perfect in texture and flavor.... i did add a little red pepper like one of the reviews suggested because i do like a kick to my food. and i did not have saffron on hand and could not find it at my local grocery store. but if i find it at one of the specialty stores i would try it with it just to see if it make a difference because this was OUTSTANDING even without the saffron threads.Read more
recipe Mussels in White Wine
Christy Round Rock, TX 07-14-2009
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WOWEE!!
Rated: 5 stars out of 5

This was AWESOME! The only thing I changed was to add a little crushed red pepper and I used 1t salt instead of 2t. I'm... glad I cut down the salt because it was plenty salty enough. Read more
recipe Mussels in White Wine
Andrew Chicago, IL 07-14-2009
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how to clean mussels
Rated: 3 stars out of 5

i was just wondering if its fine to use corn meal to instead of flower ?