Best Mussels Au Vin Recipes

Mussels in White Wine image

Provided by Ina Garten

Categories main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 13

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

Steps:

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.

Mussels au Vin image

Provided by kitina

Categories Mussels

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 lbs mussels
3 tablespoons olive oil
1/3 cup diced roasted red pepper
2 cloves garlic, minced
2 shallots, chopped
2 ounces pancetta, chopped
1 1/2 cups dry white wine
1/2 cup whipping cream or 1/2 cup table cream
1 tablespoon chopped fresh parsley
salt and pepper

Steps:

Scrub mussels under running water and remove any beards.
Discard mussels which remain open during handling.
In a large saucepan combine olive oil, red pepper, garlic, shallots and pancetta.
Cook over low heat, stirring frequently for 5 minutes.
Increase heat to high and add wine and mussels.
Cover and cook for 3 minutes.
With a slotted spoon remove mussels as they open and place on a warm serving dish; discard any mussels that remain closed.
Immediately add cream and parsley to the broth and simmer to reduce slightly.
Add salt and pepper to taste.
Pour hot broth over mussels in serving dish.
Dress with chopped parsley.
Serve immediately with crusty bread.
Source: International Olive Oil Council.