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How to cook mussels in white wine and garlic

Mussels in white wine and garlic is a simply delicious and elegant dish. It’s really easy to make. This is a fun dish to prepare and enjoy with friends while entertaining. Serve it as a main dish with noodles, or as an appetizer.
When you want to live it up, but your budget won’t allow lobster and champagne, go for some yummy mussels in white wine. Locally, we can find fresh mussels, $5.99 for two pounds at Stauffers of Kissel Hill.
Sop up the lovely broth with some fresh french bread. The broth is so delicious, that you may want to keep the excess as soup for the next day. Just add a little cream, and gently reheat.


Makes 4 to 6 servings


• 4 pounds live, fresh mussels
• 2 cups dry white wine
• 1 tablespoon extra virgin olive oil
• 4 teaspoons jarred minced garlic
• 1 small onion, finely chopped
• 1 tomato, finely chopped
• ½ teaspoon salt
• Fresh ground black pepper to taste
• 1 cup fresh, finely chopped flat leaf parsley and/or cilantro

  • lemon wedges

• Fresh, crusty french bread

1. Scrub the mussels, and pull off any stringy parts. This takes a while. Have your guests help.
2. Get out a large pot with a lid. Place the olive oil in the pot and turn the heat to medium high.
3. Cook the onion and garlic for 3 or 4 minutes, until the onion is transparent. This brings out the sweetness in the onion.
4. Add the white wine, salt, tomato and parsley and/or cilantro. Grind some black pepper over all. Bring to a boil.
5. Place the mussels in the broth. Cover the pot, and turn up the heat to high. Cook for 5 minutes, or until the mussel shells are open.
6. Stir. Serve in bowls with lemon wedges, over noodles or without any noodles. Keep the shells on the mussels. You can easily pull out each mussel with a fork. Serve with warm French bread and butter. Put an extra bowl on the table for empty mussel shells.
 

Comments

  • Roberta Baxter Eugene,OR. Dogs Examiner 4 years ago

    What a savory dish. Sounds easy and delicious. I have access to fresh seafood all year long.thank you for the recipe.

  • Winona Cooking Examiner 4 years ago

    Glad you put the French bread in there...if just wouldn't be the same if you couldn't sop up the juices and sauce with the crusty bread.

  • Winona Home & Living 4 years ago

    Thanks for reminding me of a wonderful favorite dish we haven't had in some time. Very nice recipe.

  • sharon watterson, Newport Home & Living 4 years ago

    Ah, mussels, love them, none of the mess as with steamed clams. This sounds like a great recipe for mussels, easily available as they can be farmed. Good article.

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