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Cooking with wine: Mussels in a Garlic White Wine Sauce
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Plate of fragrant mussels
This is an easy, quick and delicious dish to make! Serve alongside a crusty French baguette, a light salad of mixed greens with goat cheese in a lemon vinaigrette, and a bottle of wine similar to what you use in the recipe for a complete meal. I tried it with a 2008 HALL Napa Valley Sauvignon Blanc, which was devine.
Ingredients:
4 pounds of fresh Mussels (rinsed and de-bearded)
4 TBS. of unsalted butter
1 cup of dry white wine (I like to use Sauvignon Blanc)
5 Garlic cloves (crush 2 cloves through garlic press, and leave the 3 remaining cloves whole)
6 Sprigs of fresh Thyme
½ of a Serrano pepper (thinly slice)
2 Roma Tomatoes (diced)
1 TBS dried Oregano
Salt/Pepper to taste
Directions:
Heat a large sauce pan (or large skillet with lid) over low heat. Add butter to the pan to melt, then the crushed garlic and sauté for 1 minute. Next add the diced tomatoes, sliced Serrano pepper, oregano, thyme and wine to the butter garlic mixture, turn heat to medium. Cook for 2-3 minutes, until you have a slight boil.
Then add a dash of salt and pepper as well as the mussels. Cover the pan, give it a good shake to make sure the broth and mussels are fully incorporated, and let steam for about 2-3 minutes (or until most mussels have opened), if not, let steam for another minute.
If some mussels have not opened, discard them. Don't cook any longer than 4 minutes because mussels can be rubbery if overcooked. Remove from heat and serve immediately with a crusty loaf of bread or French fries! Bon Appétit
Yield: 4 servings
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