Best Mussels Bianca Recipes

OVEN-STEAMED MUSSELS WITH GARLIC AND WHITE WINE

Steps:

• Set an oven rack in the lowest position and preheat the oven to 500°F.
• Set a large roasting pan on the stovetop over medium heat. Add the oil, garlic, and red pepper flakes and cook, stirring constantly, until fragrant, 30 to 60 seconds. Do not brown. Add the wine, thyme, and bay leaves and boil until slightly reduced, about 1 minute.
• Stir in the salt and mussels. Cover the pan tightly with aluminum foil (remember the edges of the pan will be hot) and transfer to the oven. Roast until the majority of the mussels have opened, about 15 minutes.
• Remove the pan from the oven, and place a dishtowel over the handle to remind yourself that it's hot. Discard any unopened mussels. Using a wooden spoon, push the mussels to the edges of the pan. Add the butter to the center and stir until melted. Discard the thyme sprigs and bay leaves and stir in the parsley. Spoon the mussels and wine broth into bowls and serve with bread.
• Note: When a recipe calls for dry white wine, the best options are Sauvignon Blanc, Pinot Grigio, or unoaked Chardonnay. Select a bottle that is inexpensive but still good enough to drink.
• Note: Most markets sell farm-raised mussels, which are easy to clean - in fact, they are usually already scrubbed and debearded. However, it's still a good idea to clean them prior to cooking. Simply put them in a colander and run them under cold running water, using your hands or a scrubbing brush to remove any sand or debris. If beards (the little tuft of fibers the mussel uses to connect to rocks or pilings) are present, cut or scrape them off with a paring knife, or use your fingers to pull them sharply down toward the hinged point of the shells. The mussels should be tightly closed. If you see a mussel that is open, tap it gently against the counter; in a live mussel, this will trigger a reaction to close its shell. If the mussel doesn't slowly close, it has died and should be discarded. Discard any mussels with cracked shells as well.

CARRABBA'S MUSSELS " COZZE BIANCO"

Steps:

• Mussels:.
• Soak mussels in cold water for 8 min; scrub with stiff brush and remove beard with sharp knife;rinse mussels again in cold water.
• Heat oil in a skillet; add mussels; cover and cook until shells begin to open, about 2 - 6 minutes.
• Add onion and garlic; toss to mix; cook, covered, for 1 minute.
• Add Pernod, basil,lemon juice and lemon butter sauce; cook for 45 seconds.
• Discard any mussels that did not open. Serve in deep bowl.
• Lemon Butter Sauce:.
• Melt butter over low heat;remove from heat and let sit until the milk solids settle to the bottom; skim the clear butter from the top; discard the sediment.
• Sauté onion and garlic in 2 tbs of the clarified butter until transparent.
• Stir in lemon juice and white wine and season with salt and pepper.
• Simmer 2-3 minutes to reduce liquid.
• Remove from heat and swirl in cold butter until sauce is smooth and butter is melted.

MUSSELS BIANCA

Steps:

• -Saute onions & garlic in oil till softened. -Add butter, lemon pepper, zest of lemon & chopped basil and cook on low for 2-3 min. -Add wine & water & simmer for 15 min. -Incorporate 1 cup of mixture into sour cream & add to pot. -Add all mussels & cook till they open (approx 5 min). Discard any mussels that do not open.

MUSSELS IN WHITE WINE

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.