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Mussels in White Wine Recipe

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This recipe for Mussels in White Wine is from The DeForge Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
-3 pounds cultivated mussels (I used 2 lbs)
-1/3 cup all-purpose flour
-2 tablespoons unsalted butter (I didn't use)
-2 tablespoons good olive oil
-1 cup chopped shallots (5 to 7 shallots)
-1 1/2 tablespoons minced garlic (5 to 6 cloves)
-1/2 cup chopped canned plum tomatoes, drained (4 ounces) *I bought the big jar of plum tomatoes and used half*
-1/2 teaspoon good saffron threads
-1/3 cup chopped flat-leaf parsley
-1 tablespoon fresh thyme leaves (I used more)
-1 cup good white wine (I used 3/4 cup white wine & 1/4 cup chicken broth)
-1/2 tsp kosher salt
-1/2 tsp freshly ground black pepper
Directions:
Directions:
-To clean the mussels, put them in a large bowl with 2 quarts (8 cups) of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand. 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.

-In a large non-aluminum stockpot, heat the butter (I didn't use) and olive oil over medium heat. Add the shallots and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until the shallots are translucent. Add the tomatoes, saffron, parsley, thyme, wine, salt, and pepper. Bring to a boil.

-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. Pour the mussels and the sauce into a large bowl and serve hot.
Number Of Servings:
Number Of Servings:
2
Personal Notes:
Personal Notes:
I highly suggest serving this with 18 shrimp (for 2 people) cooked in garlic along with 1 lb of snow crab and roasted asparagus. I cut up the asparagus and shrimp and added it to the bowl of mussels with the broth and cracked snow crab over it. This was so flavorful and amazing. I would pay big bucks in a restaurant for this dish.

 

 

 

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