Steamed Mussels in White Wine
Steamed Mussels in White Wine

Hello everybody, it is John, welcome to my recipe site. Today, we’re going to make a distinctive dish, steamed mussels in white wine. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Steamed Mussels in White Wine is one of the most popular of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Steamed Mussels in White Wine is something which I have loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can have steamed mussels in white wine using 15 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Steamed Mussels in White Wine:
  1. Get 2 lb mussels, scrubbed & debearded
  2. Prepare 3 tbs. virgin olive oil
  3. Take 2 tbs. butter, unsalted
  4. Get 1/2 cup white onion, chopped
  5. Get 3 shallots, chopped
  6. Take 1 jalapeno (green or red), finely chopped
  7. Prepare 2 cloves garlic, finely sliced
  8. Get 1/2 tsp. red pepper flakes
  9. Make ready 1 cup white wine
  10. Prepare 1 tsp. dried thyme
  11. Take Dash salt / pepper
  12. Take 1 cup plum tomatoes, seeded and chopped
  13. Take 3 scallions (green onions), thinly sliced
  14. Prepare 1/2 cup flat-leaf parsley, chopped
  15. Take Toasted garlic bread
Instructions to make Steamed Mussels in White Wine:
  1. 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.
  2. 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.
  3. Place colander in a large bowl and fill with water. Soak for 20 minutes in refrigerator, then drain.
  4. Tip: After preparing and chopping veggies, prepare the garlic toasted bread.
  5. 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.
  6. Add the garlic and red pepper flakes, cook for 1 more minute. Add the wine, thyme, and dash of salt & pepper. Slightly stir.
  7. 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.
  8. 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.
  9. 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.
  10. Ah, one of the best parts of the meal!

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