Mussels in White Wine Sauce

Cooking in wine, garlic, and herbs is one of the easiest ways to prepare mussels, and one of the best.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

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Seafood

Appetizer

Easy

Ingredients

4 tbsp butter		4 bay leaves
2 onions, finely chopped		salt and freshly ground black pepper
8 lb (3.6 kg) mussels, cleaned		2–4 tbsp chopped parsley
2 1/4 cups dry white wine		2 sprigs thyme
2 garlic cloves, minced

directions

Prep: 10 min Total: 30 min (Quick)

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1
Melt the butter in a soup pot over medium heat. Add the onion and cook about 6 minutes, until lightly browned. Add the mussels, wine, garlic, bay leaves, and thyme, and season with salt and pepper. Cover and bring to a boil over high heat. Cook shaking the pan often, for about 6 minutes, or until the mussels have opened.
2
Transfer the mussels to large serving bowls, discarding any mussels that do not open. Cover the bowls with a large clean kitchen towel to keep the mussels warm.
3
Strain the liquor through a fine sieve into a saucepan and bring to a boil over high heat. Add the parsley and adjust the seasoning. Pour the sauce over the mussels and serve immediately.

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Mussels in White Wine Sauce

Ingredients

directions