MUSSELS WITH TOMATOES AND GARLIC
The flavors of the Mediterranean sing in this steamed mussel dish from Delish.com
Categories steamed mussels mussels in tomato broth summer mussel recipe mediterranean mussel recipe homemade mussels garlic and tomato mussels
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- In a pot over medium-low heat, melt butter. Add onion and cook until fragrant and soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more.
- Add diced tomatoes, wine, and parsley and stir until combined. Season with salt and pepper.
- Add mussels and simmer until all shells are open. (Discard any shells that aren't open.)
- Garnish with more parsley and serve with grilled bread.
WHITE WINE GARLIC MUSSELS
This recipe for mussels cooked in the most delicious white wine garlic sauce is the easiest dinner recipe, perfect served with crusty bread for dipping.
Provided by Alida Ryder
Categories Easy Dinner
Time 25m
Number Of Ingredients 8
Steps:
- Melt the butter in a deep pan with a lid.
- Add the garlic and chilli and cook for 30 seconds or until fragrant.
- Pour in the wine and lemon juice and bring to a simmer.
- Add the mussels then cover with a lid and cook for 5 minutes or until they are all open. Discard any mussels that don't open (if using whole mussels)
- Add parsley and season to taste with salt and pepper.
- Serve with crusty bread for dipping.
Nutrition Facts : Calories 524 kcal, Carbohydrate 23 g, Protein 46 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 105 mg, Sodium 1086 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
MUSSELS IN WHITE WINE
Simmer Ina Garten's recipe for Mussels in White Wine on the stovetop with garlic, saffron and plum tomatoes for an easy yet elegant meal.
Provided by Ina Garten
Categories main-dish
Time 1h
Yield 2 servings
Number Of Ingredients 13
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 WITH TOMATO & WHITE WINE SAUCE
I LOVE, LOVE, LOVE mussels. Especially as a meal with really good crusty bread for dipping. This is 4 servings as an appetizer or 2 as a meal.
Provided by Sooz Cooks
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saute pan, melt the butter.
- Add the onions, salt, and pepper, and cook, stirring, for 4 minutes.
- Add the garlic and tomatoes, and cook, stirring, for 1 minute.
- Add the wine, parsley, and bring to a boil.
- Add the mussels, cover, and cook until the shells have opened, about 4 minutes.
- Remove from the heat and discard any shells that do not open.
- Transfer to a large deep bowl and serve immediately. Make sure to have spoons available as this broth is good!
- Use your nice crusty french bread for dipping.
STEAMED MUSSELS WITH LEEKS, GARLIC, THYME, WHITE WINE, AND BUTTER
Steps:
- Rinse the mussels under cold running water while scrubbing with a vegetable brush. Remove the stringy mussel beards with your thumb and index finger as you wash them. Discard any mussels with broken shells.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pot over medium heat. Add the leeks, garlic, and thyme and cook until the vegetables cook down to a pulp, about 5 minutes. Add the mussels and give everything a good toss. Add the white wine. Cover and steam over medium-high heat for 10 minutes, until the mussels open. Stir occasionally so that all the mussels are in contact with the heat. Add the remaining 2 tablespoons butter and a drizzle of olive oil to the sauce remaining in the pot and swirl to incorporate. Season with salt and pepper. Sprinkle with the parsley and serve immediately.
MUSSELS IN WHITE WINE AND GARLIC
Be sure to buy live mussels. Any open mussels that do not close when you press their shells a few times are dead, and you should discard them.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- Rinse and scrub mussels under cold running water. Using your fingers or a paring knife, remove beards (strings that hang from the mussels' shells), and discard.
- In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt. Simmer 5 minutes. Add mussels.
- Cover, and increase heat to high. Cook until all mussels are open, about 5 minutes. Stir in herbs and butter. Remove from heat. Divide mussels and broth among four bowls. Serve immediately.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love