![]() ![]() Arrange the mussels in a large serving bowl then pour the sauce over the top. Arrange the mussels in the pot and cover to let the mussels steam, gently shaking the pot once or twice, until all the mussels open, about 5 minutes. Then add the wine and vinegar and bring to a simmer and stir in the butter. Add the garlic and sauté an additional 30 seconds. Next, add the shallot and sauté until soft and tender, about 3 minutes. Heat a large heavy bottomed pot over medium heat, add the olive oil and heat through. ![]() Never cook with a wine you wouldn’t drink! How to Make Steamed Mussels in Wine While I will use just about any white wine in a pinch I prefer cooking with Sauvignon blanc. ![]() Use a dry white wine for this dish it won’t overpower the dish by making it too sweet. STEP 2 Pull off the beards using the knife to help you they just need a good tug. Swish them around with your hands to wash them. White wine is the base for the white wine steamed mussels. Method STEP 1 Tip the mussels into the sink or a large bowl of cold water. There are about 20 to 25 PEI (Prince Edward Island) mussels in each pound and 14 to 18 per pound for Mediterranean mussels. Add the water (or fish stock), wine and mussels. Add the flour and mix in until moistened. Add the tomato and saffron (if using), saut for 1 minute. Saut until the onions have softened, 3 minute. When serving mussels as an entree, I adhere to the general rule of about ¾ pound to 1 pound of mussels per person and of course the amount also depends on the size of the appetites of your dinner guests. Heat the oil in a large skillet with a lid (or saucepan) over medium heat. Discard any mussels that have broken shells or do not open after cooking, as they are already dead. Serve the mussels and their wine broth with grilled crusty bread and lemon wedges (and parsley). If there are any closed mussels, discard those. Add the mussels and cover the pot with a lid and cook the mussels until they just open, about 5 minutes. Allow to reduce slightly (about 4-5 minutes). Put mussels directly into your pot/pan and give them a stir while it boils for 2 minutes. In a pot, bring the butter, shallots, wine, herbs and salt and pepper to a strong simmer. Pour the white wine (very generous amount) into the pot/pan and season with freshly ground black pepper. Mussels are sold live as they spoil quickly once they die. Let the garlic and butter sizzle for about 30 seconds. To do this, grab the beard with your fingers and pull it towards the hinge of the mussel shell or use a knife to gently scrape it away. While many commercial mussels come debearded already, it doesn’t hurt to check them over once more. Make sure that all the mussels are debearded, meaning that the hair-like fibers that grow on the mussel are removed from the shell. Scrub them as needed to remove any remaining debris on the shells. To clean the mussels, start by rinsing them well under cool water. Steamed Mussels in White Wine Garlic Broth. ![]()
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