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Mussels in White Wine

Mussels in White Wine
PREP TIME
10 min
COOK TIME
20 min
YIELDS
2 servings

2004, Barefoot in Paris, All Rights Reserved.

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Ingredients

3
lb(s) cultivated mussels
cup all-purpose flour
2
Tbsp unsalted butter
2
Tbsp good olive oil
1
cup shallots, chopped (5 to 7 shallots)
1 ½
Tbsp garlic, minced (5 to 6 cloves)
½
cup plum tomatoes, chopped canned drained (4 oz)
½
tsp good saffron threads
cup flat-leaf parsley, chopped
1
Tbsp fresh thyme leaves
1
cup white wine, good
2
tsp kosher salt
1
tsp black pepper, freshly ground
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Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

CONTAINS SHELLFISH: Consumption of raw or undercooked shellfish may substantially increase the risk of foodborne illness.

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