Mussels in White Wine

Show: Barefoot ContessaEpisode: Home Comforts

Rated: 5 stars out of 5Rate itRead users' reviews (41)

RECIPE
COMMENTS & REVIEWS(41)

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

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Steamed Mussels in a Tomato and Fennel Broth with Perfect French Fries

Photo: Mussels in White Wine

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 29

View all 29 Seafood Collections

Comments & Reviews

recipe Mussels in White Wine
Adrienne Alta Loma, CA 02-01-2010
Flag

Delicious!
Rated: 5 stars out of 5

Made these delicious mussels for family last night. Couldn't have been easier or more tasty ; ) Thank you Ina. You've made... yet another dinner special and memorable. I will be sure to make these often.Read more
recipe Mussels in White Wine
Josefina Rockville, MD 01-17-2010
Flag

Ina is great!
Rated: 5 stars out of 5

I use clams instead of mussels for this recipe and it still turns out fantastic! GO INA!
recipe Mussels in White Wine
Lisa Oxford, FL 01-04-2010
Flag

pretty good
Rated: 4 stars out of 5

This was my first attempt at making mussels. My husband and I both love eating them when we go out and I have been craving... them. I saw Ina make them and thought they sounded delicious. My husband loved them but I didn't think they were as good as the local restaurant that I enjoy them at. I followed the recipe excactly except for the saffron. The broth was good but I would have preferred a little more garlic and a little sweeter. Maybe it was my wine choice.Read more
recipe Mussels in White Wine
Judi Porter Ranch, CA 01-02-2010
Flag

OMG
Rated: 5 stars out of 5

This was fantastic!!!! And I didn't think i even liked muscles. Didn't change a thing. Broth is excellent with toasted... french bread. This went ito my recipe box. THANS INA!!Read more
recipe Mussels in White Wine
glyn new york, NY 01-01-2010
Flag

First time I've made mussels....and they couldn't have been better!
Rated: 5 stars out of 5

Thanks INA!!! These were delicious!!! I only had two shallots so I used a onion, otherwise I followed the recipe exactly and... it was DELICIOUS!!! As others have said, the broth was so good, you'll have your family fighting for it. I will definitely be making these again!!!Read more
recipe Mussels in White Wine
Ann Marie Estero, FL 12-28-2009
Flag

Perfect!
Rated: 5 stars out of 5

We eat mussels every other week and this recipe is used most often. I have altered it on rare occasion due to a lack of... planning ahead on my part, such as using onions instead of shallots, sherry and pernod (2 tbsp pernod and the rest sherry) due to lack of white wine, leaving out the tomatoes 'cuz I don't have them, etc. But mostly I follow to the T, timing included with the always exception of 1 1/2 tsp salt instead of the full 2. But that's just our taste. The recipe is wonderful as is, word for word, as well as if used as a method. Thanks Ina!!Read more