Best Mussels With White Wine Recipes

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MUSSELS IN WHITE WINE AND GARLIC



Mussels in White Wine and Garlic image

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

2 cups dry white wine
4 large shallots, finely chopped
4 garlic cloves, finely chopped
1/2 teaspoon salt
4 pounds live mussels
1/3 cup mixed fresh herbs, such as flat-leaf parsley, chervil, or basil, chopped
6 tablespoons butter, cut into pieces

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.

MUSSELS WITH WHITE WINE



Mussels With White Wine image

Provided by Craig Claiborne

Categories     appetizer

Time 28m

Yield 10 servings

Number Of Ingredients 11

5 pounds mussels, well-scrubbed
1/2 cup finely chopped scallions
1/4 cup olive oil
1/4 cup finely chopped Italian parsley
3 tablespoons finely chopped fresh basil or half that amount dried
1 tablespoon finely minced garlic
1 teaspoon dried hot red pepper flakes
1 tablespoon dried oregano
3/4 cup dry white wine
Salt to taste, if desired
Freshly ground pepper to taste

Steps:

  • Put the mussels in a large kettle or casserole. Add the remaining ingredients, and cover tightly. Bring the liquid to a boil, and cook over high heat until the mussels open, about 8 minutes.
  • Serve the mussels with their liquid. If desired, you may also use the mussels as a garnish for other fish dishes.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 2 grams, Sodium 652 milligrams, Sugar 0 grams

MUSSELS IN WHITE WINE AND GARLIC



Mussels in White Wine and Garlic image

Make and share this Mussels in White Wine and Garlic recipe from Food.com.

Provided by kyle martin

Categories     Lunch/Snacks

Time 25m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 7

4 lbs live mussels
2 cups dry white wine
4 large shallots, finely chopped
4 garlic cloves, finely chopped
1/2 teaspoon salt
1/3 cup mixed fresh herbs (such as flat-leaf parsley,chervil,or basil,chopped)
6 tablespoons butter, cut into pieces

Steps:

  • Rinse and scrub mussels under cold water.
  • Using your fingers or paring knife, remove beards (strings that hang from the mussel 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.

MUSSELS WITH WHITE WINE AND LEEK



Mussels with White Wine and Leek image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 leek, green tops removed, thinly sliced
2 celery stalks, finely diced
2 cloves garlic, thinly sliced
3 1/2 pounds black mussels, scrubbed and de-bearded
3/4 cup white wine
4 fresh thyme sprigs
1/2 cup heavy cream
Crusty bread

Steps:

  • Melt the butter with the olive oil in a large heavy-bottomed pan over medium heat. Add in the leeks and celery, and cook, stirring occasionally, for 6 to 7 minutes or until the vegetables are soft. Add the garlic and continue cooking, while stirring, for 1 minute more.
  • Drop in the mussels and stir the ingredients together gently until combined. Add the wine and thyme sprigs, cover the pan and simmer for 6 to 7 minutes. Stir in the cream, cover and simmer for another 5 minutes or until the mussels open.
  • Serve with lots of crusty bread to soak up the sauce.

GARLIC AND WHITE WINE MUSSELS



Garlic and White Wine Mussels image

Steam mussels in wine with garlic, smoked paprika and fresh herbs.

Provided by Food Network Kitchen

Time 20m

Yield 4

Number Of Ingredients 9

4 tablespoons unsalted butter
5 cloves garlic, thinly sliced
1/2 teaspoon smoked paprika
Freshly ground black pepper
1 cup dry white wine
3 pounds mussels, rinsed
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh chives
French fries, for serving

Steps:

  • Heat the butter in a large wide pot with a lid or large Dutch oven over medium-high heat. Add the garlic, paprika and a generous grinding of pepper; cook, stirring until the garlic is just turning golden, about 3 minutes. Stir in the wine and bring to a boil.
  • Add the mussels, cover and cook, stirring occasionally, until the mussels have opened wide, 6 to 8 minutes. Discard any unopened mussels. Stir in the parsley and chives and serve with french fries on the side.

STEAMED MUSSELS WITH WHITE WINE AND GARLIC



Steamed Mussels with White Wine and Garlic image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 5

2 dozen mussels
1/2 cup white wine
4 cloves garlic, minced
1 small onion, thinly sliced
Parsley

Steps:

  • Clean mussels. In large pot heat wine. Add garlic, onion, and parsley. Bring to a boil and add mussels. Cover and steam until mussels open. Serve with Italian bread.

SPICY MUSSELS WITH WHITE WINE



Spicy Mussels with White Wine image

Provided by Bobby Flay

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 13

3 tablespoons olive oil
1/2 Spanish onion, thinly sliced
4 large garlic cloves, chopped
2 teaspoons fennel seeds
1 teaspoon dried crushed red pepper
1/2 teaspoon salt, plus more for seasoning
1 cup dry white wine
2 (1/4-inch-thick) lemon slices
1/2 cup chopped fresh parsley leaves
2 1/2 pounds fresh mussels, scrubbed, debearded
1/2 cup chopped seeded tomatoes
8 slices crusty Italian bread, sliced 1/2-inch thick
Olive oil

Steps:

  • Heat grill to high.
  • Heat oil in heavy large pot on the grates of the grill. Add the onion and cook until soft. Add the garlic, fennel seeds, crushed red pepper and salt and cook for 1 minute.
  • Add wine, lemon slices, and 1/4 cup parsley; bring to boil. Add mussels. Cover pot and cook until mussel shells open, stirring once, about 6 minutes; discard any mussels that do not open. Using slotted spoon, transfer mussels to large shallow bowl. Boil broth in pot until reduced to 1 cup, about 3 minutes; season, to taste, with pepper. Pour broth over mussels. Sprinkle with tomatoes and remaining parsley.
  • Brush bread on both sides with oil and season with salt. Grill until golden brown on both sides. Serve mussels with bread for dipping.

MUSSELS, WHITE WINE & PARSLEY



Mussels, white wine & parsley image

British mussels are cheap, sustainable and surprisingly simple to cook. Follow Mary Cadogan's step-by-step guide to preparing mussels

Provided by Mary Cadogan

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 4

1kg mussels, in shells
small glass white wine
1 shallot, finely chopped
chopped parsley, to serve

Steps:

  • Tip the mussels into the sink or a large bowl of cold water. Swish them around with your hands to wash them thoroughly. Use a small sharp knife to scrape off any barnacles attached to the shells. Discard any mussels with broken shells.
  • Pull off the beards using the knife to help you - they just need a good tug. The beard is the brown wispy bit hanging out of the join in the shells. Not all mussels will have beards.
  • If any mussels are open, tap them sharply against the side of the sink, worktop or with a knife. If they don't close, discard them - they are dead and not edible.
  • Rinse the mussels again in fresh cold water to remove any bits of shell or barnacle, and drain in a colander. Tip the mussels into a large pan, then add the wine and chopped shallot. The pan should not be more than half full - the mussels need plenty of space to move around so that they cook thoroughly.
  • Set the pan over a high heat and cover tightly with a lid. When the pan starts to steam, cook the mussels for 3-4 mins, shaking the pan from time to time to ensure they cook evenly. They are cooked when the shells have opened. Mussels that have not opened are fine to eat if they can be easily opened.
  • Remove the pan from the heat to stop the mussels cooking any further. Sprinkle with chopped parsley, then spoon them into warmed bowls and pour over the pan juices.

MUSSELS WITH WHITE WINE AND BUTTER



Mussels with White Wine and Butter image

In this classic French recipe, the juices released by the mussels help create a flavorful sauce that is perfect for sopping up with a piece of crusty bread.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 20m

Number Of Ingredients 9

3 pounds mussels
3 tablespoons unsalted butter
1 shallot, cut into thin rings
2 garlic cloves, minced
1/2 cup white wine
3/4 cup low-sodium chicken broth
Coarse salt and ground pepper
3 tablespoons chopped fresh parsley
Crusty bread, for serving

Steps:

  • Right before cooking, scrub mussels with a stiff sponge or brush under cold running water. (If the "beards" are still attached, trim them with a knife.)
  • While cleaning mussels, discard ones with broken shells. Lightly tap the hinge end of any open shells on a work surface. Discard those that don't close.
  • In a large pot with a lid, melt 1 tablespoon butter over medium-high. Add shallot and garlic. Cook, stirring, until fragrant, 1 minute.
  • Add white wine and chicken broth. Bring to a simmer over high.
  • Add mussels; stir to combine. Cover, reduce heat to medium-high, and cook until mussels open, 5 minutes, stirring once. Discard unopened mussels.
  • Season with salt and pepper. Remove from heat; stir in parsley and remaining butter until butter is melted. Serve with crusty bread.

Nutrition Facts : Calories 400 g, Fat 16 g, Protein 42 g

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