Mussels With White Wine And Garlic Recipe

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

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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Directions. 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.

Rating: 5/5(2)
Author: Food Network Kitchen
Servings: 2
Category: Main-Dish

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These mussels are steamed in a broth made from white wine, garlic, shallots, butter and dried chillies. Even though it is a simple broth, the flavour is rich, buttery and ideal for mussels. The broth allows the mussels

Rating: 5/5(2)
Category: Appetizer
Cuisine: Italian
Total Time: 25 mins
1. Melt butter over medium heat in a large saucepan or dutch oven. Add the minced shallots, garlic, dried chilies and salt. Stir often and cook until the shallots are tender, about 3-5 minutes.
2. Add the whit wine and increase the heat to high.
3. Once the wine is at a boil, add the mussels. Stir so the mussels are coated in the wine mixture.
4. Cover with a lid and steam for about 5-7 minutes, or until all the mussels have opened.

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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 the lemon juice. 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.

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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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 appetizer for a crowd. If you’ve never tried cooking mussels

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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Add to Shopping List. 1 pound mussels (one 1-pound package frozen "High Liner" prepared Mussels or other similar prepared products) 1/2 cup wine, dry (white wine) 4 garlic

Rating: 5/5(1)
Servings: 2
Calories: 323 per serving
1. Measure out the wine, add chopped jalapeno and chopped garlic
2. Pour into a large pot that will hold the mussels
3. Add frozen mussels over High heat, cover, shake the pan a couple of times during the 5 minute cooking.
4. In 5 minutes they are ready, serve in deep bowl along with the liquid broth and baguette slices

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Add the garlic, shallots, and red pepper flakes and cook until fragrant and soft but not colored, 3 to 5 minutes. Add the mussels, wine, and half of the parsley. Increase the heat to high, and cover the pan. After 2 minutes, remove the lid and toss the mussels well with a large spoon. Cover the pot again and cook until the mussels

Rating: 4.8/5(7)
Category: First Course
Cuisine: French
Calories: 260 per serving

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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. 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

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 onion; cook and stir until translucent, about 3 minutes. Add garlic; cook until fragrant, about 1 minute. Add tomatoes with all their juices. Cook and stir until softened, 3 to 5 minutes. Advertisement. Step 2. Pour wine and clam juice into the pot. Bring to a gentle boil; add mussels. Simmer, covered, until mussels

Rating: 4.7/5(3)
Total Time: 35 mins
Category: Seafood, Shellfish, Mussels
Calories: 556 per serving
1. Heat oil in a large pot over medium heat. Add onion; cook and stir until translucent, about 3 minutes. Add garlic; cook until fragrant, about 1 minute. Add tomatoes with all their juices. Cook and stir until softened, 3 to 5 minutes.
2. Pour wine and clam juice into the pot. Bring to a gentle boil; add mussels. Simmer, covered, until mussels have opened, 4 to 6 minutes. Add parsley. Stir in butter until melted, about 1 minute.

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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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Honey Mussels Pasta with Leeks and White Wine Food Gal. spaghetti, freshly ground black pepper, chopped parsley, garlic cloves and 5 more. Mussels in White Wine Cooks And Books And Recipes. sea salt, olive oil, mussels, ground black pepper, shallot, …

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Add onion and garlic and cook for 3 minutes or until translucent. Add white wine, thyme and mussels. Stir and cover the pot for about 8-10 minutes. Discard any unopened mussels. Season with salt and pepper. While mussels

Rating: 4.5/5(2)

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1 Using highest sauté or browning function, melt butter in multicooker. Add garlic, thyme sprigs, salt, pepper flakes, and bay leaves and cook until fragrant, about 30 seconds. Stir in mussels and wine. 2A to pressure cook Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 1 minute.

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Step 2. Quickly pour in wine into the pan and season with black pepper. Bring sauce to a boil, stir in mussels, and cover immediately. Shake pot and let boil for 1 minute. Step 3. Stir mussels

Ratings: 245
Calories: 553 per serving
Category: Seafood, Shellfish, Mussels
1. Melt butter in a large stock pot over medium heat. Add garlic and let sizzle for about 30 seconds. Season with red pepper flakes and lemon zest, stirring for about 45 seconds.
2. Quickly pour in wine into the pan and season with black pepper. Bring sauce to a boil, stir in mussels, and cover immediately. Shake pot and let boil for 1 minute.
3. Stir mussels, replace cover, and let boil for 2 more minutes. The shells will begin to open. Stir in parsley, cover pot, and cook until all shells are open, 1 to 3 minutes.
4. Serve with grilled bread and lemon wedge.

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Directions. In a pot over medium-low heat, melt butter. Add onion and cook until fragrant and soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add diced tomatoes, wine

Rating: 5/5(12)
Category: Dinner
Servings: 4
Total Time: 25 mins
1. In a pot over medium-low heat, melt butter.
2. Add onion and cook until fragrant and soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more.
3. Add diced tomatoes, wine, and parsley and stir until combined.
4. Season with salt and pepper. Add mussels and simmer until all shells are open. (Discard any shells that aren’t open.) Garnish with more parsley and serve with grilled bread.

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Add wine and bring to a boil. Reduce heat and simmer until liquid is reduced by half, 3-4 minutes. Add mussels, cover, and cook, shaking pot occasionally, until shells open (discard any that …

Rating: 3.8/5(53)
Estimated Reading Time: 1 min
1. Heat oil in a large heavy pot over medium heat. Add shallots and garlic and cook, stirring occasionally, until softened not browned, about 5 minutes. Add wine and bring to a boil. Reduce heat and simmer until liquid is reduced by half, 3-4 minutes. Add mussels, cover, and cook, shaking pot occasionally, until shells open (discard any that do not open), 10–12 minutes. Using a slotted spoon, transfer mussels to shallow bowls.
2. Add butter to cooking liquid and stir until melted. Add 2 Tbsp. dill and 2 Tbsp. parsley; season with salt and pepper. Ladle cooking liquid over mussels and top with more herbs.

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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).

How do you make garlic mussels?

DIRECTIONS 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.

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.

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.

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