Mussels In Piquant Broth

Name: Mussels In Piquant Broth
Prep time: 53 min
Cook time: 53 min
Total time: 53 min
Yield: 4
Cuisine: Global
Ingredients: 2 bay leaves; 1 teaspoons freshly ground black pepper; 473 milliliters clam juice; 237 milliliters dry white wine; 118 milliliters minced fresh cilantro; 2 larges garlic cloves, minced; 1 teaspoons hot sauce; 1 Tbsp dried Italian seasoning; 3 Tbsps fresh lemon juice; 48 mussels, scrubbed and de-bearded; 1 Tbsp olive oil; 1 small onion, finely chopped; 710 milliliters vegetable juice (such as V-8)

Mussels In Piquant Broth might be just the hor d'oeuvre you are searching for. This gluten free, dairy free, and pescatarian recipe serves 4. One serving contains 263 calories, 14g of protein, and 6g of fat. A mixture of lemon juice, pepper, wine, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

Heat oil in a large Dutch oven over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Add onion and garlic; saut 2 minutes or until tender.

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Garlic

Onion

Add wine; bring to a boil, and cook 5 minutes.

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Wine

Add vegetable juice and next 6 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes. Stir in cilantro.

Ingredients you will need

Vegetable Juice

Cilantro

Add mussels; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until shells open.

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Mussels

Pasta Shells

Discard bay leaves and any unopened shells. Divide mussels evenly among 4 bowls. Ladle broth over mussels.

Ingredients you will need

Bay Leaves

Mussels

Pasta Shells

Broth

Equipment you will use

Bowl

Ladle

Equipment

Dutch Oven

Bowl

Ladle

Ingredients

Servings:

bay leaves 1teaspoons

freshly ground black pepper 473milliliters

clam juice 237milliliters

dry white wine 118milliliters

minced fresh cilantro 2larges

garlic cloves, minced 1teaspoons

hot sauce 1Tbsp

dried Italian seasoning 3Tbsps

fresh lemon juice 48

mussels, scrubbed and de-bearded 1Tbsp

olive oil 1small

onion, finely chopped 710milliliters

vegetable juice (such as V-8)

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 30 dollars per bottle.