Mussels in White Wine

Name: Mussels in White Wine
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 2
Cuisine: Global
Ingredients: 1 teaspoon freshly ground black pepper; 79 milliliters chopped flat-leaf parsley; 79 milliliters all-purpose flour; 1 Tbsp fresh thyme leaves; 5 cloves 1/2 tablespoons minced garlic; 2 teaspoons kosher salt; 1 kilograms cultivated mussels; 2 Tbsps good olive oil; 113 grams 1/2 cup chopped canned plum tomatoes, drained; 1 teaspoons good saffron threads; 237 milliliters chopped shallots (5 to 7 shallots); 2 Tbsps unsalted butter; 237 milliliters good white wine

Mussels in White Wine is a pescatarian hor d'oeuvre. One serving contains 731 calories, 45g of protein, and 34g of fat. This recipe serves 2. Head to the store and pick up saffron threads, kosher salt, shallots, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

Watch how to make this recipe.

To clean the mussels, put them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand.

Ingredients you will need

Mussels

All Purpose Flour

Water

Equipment you will use

Bowl

Drain the mussels, then remove the "beard" from each with your fingers. If they're dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren't tightly shut.

Ingredients you will need

Mussels

Pasta Shells

Water

In a large non-aluminum stockpot, heat the butter and olive oil over medium heat.

Ingredients you will need

Olive Oil

Butter

Equipment you will use

Pot

Add the shallots and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until the shallots are translucent.

Ingredients you will need

Shallot

Garlic

Add the tomatoes, saffron, parsley, thyme, wine, salt, and pepper. Bring to a boil.

Ingredients you will need

Tomato

Parsley

Saffron

Pepper

Thyme

Salt

Wine

Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom.

Ingredients you will need

Mussels

Shake

Equipment you will use

Pot

Pour the mussels and the sauce into a large bowl and serve hot.

Ingredients you will need

Mussels

Sauce

Equipment you will use

Bowl

Equipment

Bowl

Pot

Ingredients

Servings:

1teaspoon

freshly ground black pepper 79milliliters

chopped flat-leaf parsley 79milliliters

all-purpose flour 1Tbsp

fresh thyme leaves 5cloves

1/2 tablespoons minced garlic 2teaspoons

kosher salt 1kilograms

cultivated mussels 2Tbsps

good olive oil 113grams

1/2 cup chopped canned plum tomatoes, drained 1teaspoons

good saffron threads 237milliliters

chopped shallots (5 to 7 shallots)2Tbsps

unsalted butter 237milliliters

good white wine

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. 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. The Tenuta di Nozzole Le Bruniche Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.