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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mussels in White Wine Recipe

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This recipe for Mussels in White Wine is from Paula's 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 lbs. mussels
1/3 cup flour
2 tablespoons butter
2 tablespoons olive oil
1 cup shallots, diced
1½ tablespoons minced garlic
1/2 cup plum tomatoes, diced
1/2 teaspoon saffron
1/3 cup parsley, chopped
1 tablespoon fresh thyme
1 cup white wine
Salt and Pepper to taste

Directions:
Directions:
To clean the mussels, place in large bowl with cold water and flour. Soak for 30 minutes. Discard and mussels that are tightly shut. In a large non-aluminum stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes. Add garlic and cook for 3 minutes. Add tomatoes, saffron, parsley, thyme, and wine. Bring to a boil. Add mussels, stirring well. Cover the pot and cook over medium heat for 8 to 10 minutes. Discard any mussels that do not open. Pour mussels and sauce into a large bowl. Enjoy!

 

 

 

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