"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

MUSSELS in White Wine Sauce Recipe

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This recipe for MUSSELS in White Wine Sauce, by , is from Our Family Favorites, 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!

Contributor:  
Contributor:  
Liz Becker

Category:
Category:

Ingredients:  
Ingredients:  
1 medium onion, chopped
4 garlic cloves, chopped
3 Tbsp. butter
2 1/2 lb. mussels, well scrubbed and debearded
1/2 cup white wine
3-5 small tomatoes, chopped
1 bay leaf
salt and freshly ground pepper, to taste
2-3 Tbsp. fresh parsley, chopped

Directions:
Directions:
In a large sauté pan over medium-high heat, melt the butter. Then add the onion, garlic and cook until the onions are soft, about 3-4 minutes.

Turn up the flame to high and add the mussels. Pour in the white wine, bay leaf, fresh parsley, salt, ground pepper and stir for about 1 minute. Stir in the tomatoes, cover and cook for 5 minutes until all the mussels have opened.

Discard any mussels that did not open.

Serve the mussels in large bowl with the broth and baguette slices for dipping.

Personal Notes:
Personal Notes:
You're going to be shocked by how easy it is to cook mussels — and clams work exactly the same way. Add crusty bread and you're in heaven

To clean mussels, scrub the shells well under running water. The beard, a fibrous tuft near the hinge, should not be removed until just before cooking. Grasp it close to the shell and pull on it with a firm tug. Today, with so many farm-raised mussels in the market, beards are less fully formed and are easier to remove. Once the mussels have been thoroughly cleaned, remove and discard any shells that are open or broken and that do not close when tapped

 

 

 

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