Mussels Meat Recipe White Wine

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 …

Rating: 5/5(266)
Category: Food & Cooking, Appetizers
1. 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.
2. In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt. Simmer 5 minutes. Add mussels.
3. 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.

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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 …

Rating: 5/5(1)
Author: Food Network Kitchen
Servings: 4
Difficulty: Easy
1. 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.
2. 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.

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In a large pot with a lid, melt 1 tablespoon butter over medium-high. Add shallot and garlic. Cook, stirring, until fragrant, 1 minute. Step 4. Add white wine and …

Ratings: 32
Calories: 400 per serving
Category: Food & Cooking, Ingredients, Seafood Recipes
1. 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.)
2. 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.
3. In a large pot with a lid, melt 1 tablespoon butter over medium-high. Add shallot and garlic. Cook, stirring, until fragrant, 1 minute.
4. Add white wine and chicken broth. Bring to a simmer over high.

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Add the garlic and cook for 30 seconds, stirring constantly. Add the red pepper flakes and season with salt. Stir to combine. Add the mussels and stir until …

Rating: 97%(268)
Calories: 337 per serving
Category: Appetizers
1. To clean mussels, scrub them with a stiff brush under cold running water to remove any grit. Discard any mussels with cracked or broken shells, or that do not close.
2. In a large lidded pot over medium-high heat, stir butter until melted. Add the onion and cook, stirring frequently, until it has softened and started to brown, 6-8 minutes.
3. Add the garlic and cook for 30 seconds, stirring constantly.
4. Add the red pepper flakes and season with salt. Stir to combine.

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The best way serve Mussels with White wine Sauce is with a crusty bread. Crusty bread is meant to enjoy the delicious butter-garlic white wine sauce …

Cuisine: French
Category: Main Course
Servings: 4
Total Time: 30 mins
1. Clean mussels. Check *recipe notes for details.
2. Make aromatic paste by processing/grinding - ginger, garlic, cilantro leaves, and white of onion with a tbsp of oil. (oil helps grinding easier.) You can also fine chop or use mortar-pestle which will not need oil. Set aside.
3. Heat Instant Pot on Saute setting. Or heat your favorite deep sauce pan (such as Dutch Oven). Add remaining olive oil, aromatic paste prepared in step 2, and saute for 1 min. (Don't let paste burn but just fragrant the oil.)
4. Add white wine. Let boil for 3 minutes to cook off the alcohol.

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Melt butter in a large saucepan over low heat. Add the garlic, shallot, leek, bay leaves and thyme. Cook for 6–7 minutes or until vegetables are translucent. Add the mussels

Rating: 3.3/5(339)
Servings: 4
Cuisine: French
Category: Main

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3. Sauté for a couple more minutes, then turn the flame to high and add the wine. Give it a quick stir, then add the mussels and cover. 4. The mussels will cook quickly – check them after about 2-3 minutes to see if they have opened. You might need to give the pan a …

Rating: 5/5(68)
Category: Appetizer, Main Dish
Cuisine: Italian
Location: 307 N. Michigan Ave. Suite #818, Chicago, 60601, IL

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Directions. Preheat the broiler. Brush the bread with olive oil and transfer to a baking sheet. Broil the bread a few inches from the heat, turning once, for 2 minutes, until golden and toasted

Rating: 5/5
Category: Mussel
1. Preheat the broiler. Brush the bread with olive oil and transfer to a baking sheet. Broil the bread a few inches from the heat, turning once, for 2 minutes, until golden and toasted. Lightly rub the whole garlic clove over the toasts.
2. In a large, deep pot, heat the 1/4 cup of olive oil. Add the shallot and sliced garlic, season lightly with salt and pepper and cook over high heat, stirring, until the garlic is softened and lightly browned, about 3 minutes. Add the mussels and cook, stirring, for 1 minute. Add the wine, cover and steam the mussels until they open, about 5 minutes. Remove from the heat. Using a slotted spoon, transfer the mussels to 4 deep bowls, discarding any mussels that do not open.
3. Add the butter and parsley to the broth, swirling and shaking the pot until the butter melts. Slowly pour the broth over the mussels, stopping before you reach the grit at the bottom of the pot. Serve the mussels with the garlic toasts.

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bell pepper, mussel meat, coconut milk, limes, black pepper, tomato paste and 8 more Mussels With Squid Ink Spaghetti Drizzle and Dip garlic cloves, pepper, spaghetti, salt, onion, pasta, dry white wine and 7 more

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Saute the garlic in the olive oil and margarine over medium heat. Stir in the wine, lemon juice, tomatoes, parsley, red pepper flakes, salt and pepper, and liqueur from the mussels (keep …

Servings: 4
Total Time: 45 mins
Category: Mussels
Calories: 472 per serving
1. Saute the garlic in the olive oil and margarine over medium heat.
2. Stir in the wine, lemon juice, tomatoes, parsley, red pepper flakes, salt and pepper, and liqueur from the mussels (keep mussels warm).
3. Bring to a simmer. Let simmer for about 10 minutes.
4. Sprinkle cornstarch over top and stir in with a whisk. Stir vigorously enough to also break up the tomatoes.

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Pour the wine, shallots, garlic and salt into a large stockpot and simmer for 5 minutes over a medium heat. Add the mussels. Cover, turn the heat up to high and cook for around 5 minutes, until all the mussels are open. Stir in the butter and the herbs, then remove from the heat. Divide the mussels and their broth between 4 bowls and serve

Rating: 5/5(1)
Total Time: 20 mins
Category: Mussels
Calories: 677 per serving

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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. The perfect gluten free dinner or …

Rating: 4.4/5(51)
Total Time: 25 mins
Category: Easy Dinner
Calories: 524 per serving
1. Melt the butter in a deep pan with a lid.
2. Add the garlic and chilli and cook for 30 seconds or until fragrant.
3. Pour in the wine and lemon juice and bring to a simmer.
4. 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)

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Method. Put a large saucepan over a medium heat and add the butter, onion and garlic. Fry off for about ten minutes until everything is lovely and soft. Crumble in the veg stock cube and add …

Servings: 4
Category: Light Bites
1. Put a large saucepan over a medium heat and add the butter, onion and garlic. Fry off for about ten minutes until everything is lovely and soft. Crumble in the veg stock cube and add the lemon juice.
2. Increase the heat, throw in the mussels and the wine and put the lid on the pan. The wine will make steam and start to cook the mussels.
3. Once the mussels are nearly all open (about two or three minutes) turn the temperature down to low and add the double cream, parsley and black pepper.
4. Slowly bring up the temperature until the sauce starts to bubble – be careful when adding the cream as if it’s too hot it can split.

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Step 2: Add 1 cup dry white wine and increase heat. Step 3: When wine comes to a boil, add 2 pounds mussels and cover the pan. When liquid returns to a boil, reduce heat to medium low and steam mussels, covered, until nearly all are opened, about 5 to 10 minutes. Step 4: Turn off heat and, with a slotted spoon, remove mussels to serving bowls

Rating: 4.7/5(3)
Total Time: 25 mins
Category: Appetizers, Entrees
Calories: 908 per serving

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A KING, A CHEF, AND AN UNDERESTIMATED DELICACY . The mussels in white wine sauce are a traditional Neapolitan recipe, and named in Italy Impepata di Cozze (Impepata means …

Rating: 5/5(3)
Total Time: 20 mins
Cuisine: Italian
Calories: 538 per serving
1. To avoid any foodborne illness, I strongly suggest buying living mussels from certified sellers.
2. Once the mussels are cleaned and dead, you want to cook them as soon as possible, and anyway within a few hours.
3. Store the living mussels in the fridge, into an uncovered glass bowl full of water.
4. Just before cooking mussels, select them, and discard any broken mussel.

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1 cup white wine 1 tsp saffron (optional) 2 lbs mussels, scrubbed and debearded Chopped fresh parsley for garnish. How to Make It. Heat the butter in a large stockpot over medium heat. Add the onion and garlic and cook for 5 minutes, until the onion is translucent. Add the tomato and cook for 2 to 3 minutes, until softened. Season with a pinch

Cuisine: Healthy
Category: Dinner
Calories: 260 per serving

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Step 3. Heat oil in a large heavy pot over medium-high heat. Add onion, season with salt and pepper, and cook, stirring often, until softened, about 5 minutes. Add garlic and cook, stirring often

Rating: 3.3/5(15)
Servings: 4

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Frequently Asked Questions

What is the best wine for cooking mussels?

When steaming mussels simply in white wine or beer with just a few aromatics, the flavor of the dish is really all about the mussels. For wine, opt for crisp, zingy whites with salty minerality, such as French Muscadet or Chablis (Chardonnay that can actually taste like oyster shells).

What is the best mussels?

The best mussels are at Bistrot du Coin. With a side of frites, that is almost food heaven here on earth. I also... That's easy. The best mussels are at Bistrot du Coin. With a side of frites, that is almost food heaven here on earth. I also like the mussels at Jaleo (both locations) and at South Beach Cafe in Bethesda.

How do you cook mussels in white wine?

Keep mussels submerged. In a pot, pour half a bottle of white wine, add cleaned mussels, over medium heat. Add garlic cloves, and scallions to pot with a pinch of salt and pepper. Cover pot. The process will cook the mussels and also create the base broth. Wait 5-7 minutes. Check to see if shells have opened.

How do you cook mussels?

Grilled Mussels Gather your ingredients. Heat a grill over medium high heat. Melt the butter over medium heat in small pot. Place 3 lbs. of rinsed and scrubbed muscles on the grill in a single layer. Place 2 halved and lightly oiled lemons on the grill. Grill the mussels for about 5 minutes, until they open.

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