Patti's Mussels a la Mariniere

Name: Patti's Mussels a la Mariniere
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps extra virgin olive oil; 1 bunch fresh parsley, chopped; 5 cloves garlic, minced; 3 green onions, chopped; 2 Tbsps margarine or butter; 50 fresh mussels, scrubbed and debearded; 3 roma (plum) tomatoes, chopped; 6 servings salt and pepper to taste; 237 milliliters white wine

Need a gluten free, dairy free, and pescatarian hor d'oeuvre? Patti's Mussels a la Mariniere could be a great recipe to try. One serving contains 178 calories, 9g of protein, and 10g of fat. This recipe serves 6. From preparation to the plate, this recipe takes about 25 minutes. A mixture of green onions, roma tomatoes, wine, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Place mussels in a large bowl with cold water to cover.

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Mussels

Water

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Bowl

Let them soak for about 20 minutes to remove any dirt or sand.

Heat olive oil in a large stockpot over medium-low heat.

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Olive Oil

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Pot

Add garlic, and saute for one minute, but do not brown.

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Garlic

Add the chopped green onion and tomatoes, and cook until almost tender.

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Green Onions

Tomato

Pour in the white wine, and stir in the parsley and butter. Bring to a boil, and allow to boil until the liquid has reduced by half, about 15 minutes. Season with salt and pepper to taste.

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Salt And Pepper

White Wine

Parsley

Butter

Add the mussels to the pot, cover and allow to cook until the shells are opened, about 10 minutes.

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Mussels

Pasta Shells

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Pot

Transfer the mussels and sauce to a large serving bowl, discarding any unopened shells. Bon appetit!

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Mussels

Pasta Shells

Sauce

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Bowl

Equipment

Bowl

Pot

Ingredients

Servings:

2Tbsps

extra virgin olive oil 1bunch

fresh parsley, chopped 5cloves

garlic, minced 3

green onions, chopped 2Tbsps

margarine or butter 50

fresh mussels, scrubbed and debearded 3

roma (plum) tomatoes, chopped 6servings

salt and pepper to taste 237milliliters

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 A to Z Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.

A to Z Chardonnay

The 2010 A to Z Chardonnay opens with aromas of white flowers, tangerine, lime, quince, wet stone and minerals that develop further into nutmeg, honey, green apple with hints of ginger. A mineral laden attack is bright, mouthwatering and intense. The nuanced mid-palate carries on with flavors that mirror and amplify the aromatics. The finish is long, clean, crisp and juicy with flavors of honeysuckle, citrus and wet stone. This wine exemplifies classic Oregon steely Chardonnay. 2010 was an exceptional vintage for white wines in Oregon and this sophisticated terroir driven wine is no exception; bright, tangy and intense it will deliver over the next 5 years.