Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, steamed mussels in white wine. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Steamed Mussels in White Wine is one of the most popular of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Steamed Mussels in White Wine is something which I’ve loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we must prepare a few components. You can cook steamed mussels in white wine using 15 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Steamed Mussels in White Wine:
- Get 2 lb mussels, scrubbed & debearded
- Take 3 tbs. virgin olive oil
- Make ready 2 tbs. butter, unsalted
- Get 1/2 cup white onion, chopped
- Take 3 shallots, chopped
- Get 1 jalapeno (green or red), finely chopped
- Take 2 cloves garlic, finely sliced
- Take 1/2 tsp. red pepper flakes
- Prepare 1 cup white wine
- Prepare 1 tsp. dried thyme
- Take Dash salt / pepper
- Get 1 cup plum tomatoes, seeded and chopped
- Prepare 3 scallions (green onions), thinly sliced
- Get 1/2 cup flat-leaf parsley, chopped
- Take Toasted garlic bread
Steps to make Steamed Mussels in White Wine:
- Storing Mussels: rinse mussels in netted bag with water and then refrigerate on a small plate until ready to prepare that day. You can place in freezer periodically for 20 minutes to really chill.
- Preparing Mussels: cut open netted bag and place mussels in a colander. Remove any "beards" with your fingers, scrub ones that may be dirty, and discard ones that aren't tightly shut.
- Place colander in a large bowl and fill with water. Soak for 20 minutes in refrigerator, then drain.
- Tip: After preparing and chopping veggies, prepare the garlic toasted bread.
- In a big sauté pan, 12-14” with lid (or a large pot), heat the oil and butter over medium heat. Add the onion, pepper, and shallots, cook for 3-4 minutes. Stir a bit.
- Add the garlic and red pepper flakes, cook for 1 more minute. Add the wine, thyme, and dash of salt & pepper. Slightly stir.
- Bring this up to a boil, add the mussels, cover, and give the pan (pot) a shake or two. Reduce to medium-high heat and steam for about 4-5 minutes. Then check to see if most, if not all, of the mussels are opened.
- Add the tomatoes, scallions, and a bit of white wine to the pan and cover. Shake the pan and turn off heat. Let steam for another 1-2 minutes.
- Before pouring the mussels and the broth into the bowl(s), discard any unopened ones. Serve hot with a sprinkling of parsley and don't forget the toasted bread.
- Ah, one of the best parts of the meal!
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