Mussels Steamed in Garlic and Wine
Try this Mussels Steamed in Garlic and Wine recipe for a delicious and easy seafood meal.
Try this Mussels Steamed in Garlic and Wine recipe for a delicious and easy seafood meal.
- Carbohydrate 57.195791618146 g
- Cholesterol 383.34275 mg
- Fat 97.231214749912 g
- Fiber 5.55760634819754 g
- Protein 73.9511443740722 g
- Saturated Fat 55.6592492999861 g
- Serving Size 1 1 Serving (1122g)
- Sodium 2276.45209999982 mg
- Sugar 51.6381852699484 g
- Trans Fat 10.0710982999708 g
- Calories 1472 calories
Step-by-step
- Discard any mussels that are not tightly closed.
- Scrub remaining mussels under cold running water.
- With a sharp knife, trim off the "beard" around edges.
- Place mussels in a large bowl and cover with cold water.
- Let soak 1 to 2 hours, then drain.
- In a 6-quart kettle, saute onion and garlic in 1/3 cup butter until golden and tender-about 10 minutes.
- Add wine, lemon juice, 1/4 cup parsley, pepper, and thyme; bring to boiling.
- Add mussels; cook over high heat, covered, 5 to 8 minutes, or until shells open.
- Shake kettle frequently, so mussels will cook uniformly.
- With slotted spoon, remove mussels to heated serving dish.
- Cover with hot, damp cloth.
- Quickly return cooking liquid to boiling; boil, uncovered, until reduced to about 2 cups-about 5 minutes.
- Mix soft butter with flour until smooth.
- Stir into boiling liquid, and cook, stirring, 2 minutes longer.
- Taste, and add salt if needed.
- Spoon sauce over mussels; sprinkle with remaining parsley.
- Serve immediately.
Hello there, food enthusiasts! Today, I'm excited to share with you a delightful recipe for Mussels Steamed in Garlic and Wine. This dish is not only easy to prepare but also bursting with flavor, making it perfect for a special occasion or a cozy meal at home.
This recipe requires fresh mussels, which you can find at most seafood markets. Be sure to discard any mussels that are not tightly closed, as these may not be safe to eat. Before cooking, scrub the remaining mussels under cold running water and trim off the "beard" around the edges.
To begin, sauté garlic and onion in butter until golden and tender. Next, add white wine, lemon juice, parsley, pepper, and thyme, and bring to a boil. Add the mussels to the boiling liquid, cover, and cook over high heat for 5 to 8 minutes, or until the shells open. Remember to shake the kettle occasionally to ensure even cooking.
While the mussels are cooking, prepare a simple roux by mixing soft butter with flour. Once the mussels have opened, remove them from the kettle and cover them with a hot, damp cloth to keep them warm.
Return the cooking liquid to a boil and reduce until it has reduced to about 2 cups. Stir in the roux and cook for a few more minutes until the sauce has thickened. Taste and adjust the seasoning with salt and pepper as needed.
Finally, spoon the sauce over the mussels, sprinkle with remaining parsley, and serve immediately. Pair this dish with a glass of chilled white wine for the ultimate seafood experience.
Bon appétit!
