Seafood dishes, like my sensational mussel recipe, are easy to prepare and make an elegant presentation. The mussels are simmered in a tasty tomato sauce seasoned with shallots, saffron, herbs & spices, and dry white wine. It only takes an hour to create this delicious seafood classic. Smart Recipes, European Recipes, Seafood Recipes, Recipes Seafood European Classic Wine And Garlic Mussels Classic Wine And Garlic Mussels Recipe | CHEFBear.net PT1H Serves 4 1 Gallon Water 6 Pounds Fresh Mussels 2/3 Cup All-Purpose Flour 4 Tablespoons Unsalted Butter 4 Tablespoons Extra-Virgin Olive Oil 14 Medium Shallots 12 Cloves Garlic 1 Cup Diced Plum Tomatoes 1 Teaspoon Saffron 1 Medium Bunch Fresh Flat-Leaf Parsley 1 Medium Bunch Fresh Thyme Leaves 2 Cups White Wine 4 Tablespoons Salt 2 Teaspoon Freshly Ground Black Pepper In a large non-aluminum stockpot, combine the water, mussels, and flour and allow to soak for 30 minutes. Drain and debeard the mussels under running water, discard any mussels that are not shut tightly. Set aside, wash and dry the stockpot. In the clean stockpot over medium heat, heat the butter & oil and saute shallots until fragrant, for about 5 minutes. Stir in the minced garlic and saute until the shallots are translucent, about another 3 minutes. Stir the diced tomatoes, saffron, parsley, thyme, wine, salt, and pepper. Bring to a boil. Stir in the mussels, and cook covered for about 10 minutes. Shake the pot once or twice to make sure the mussels don't burn on the bottom. Transfer the mussels and sauce to a large bowl, discard any mussels that did not open. Serve with a thick slice of garlic bread if desired.

Classic Wine And Garlic Mussels

Classic Wine And Garlic Mussels Recipe


Seafood dishes, like my sensational mussel recipe, are easy to prepare and make an elegant presentation. The mussels are simmered in a tasty tomato sauce seasoned with shallots, saffron, herbs & spices, and dry white wine. It only takes an hour to create this delicious seafood classic.

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Recipe Information

Flavor Profile

European

Protein

Seafood

Category

Main Dishes

Serves

4

Total Time

60 Minutes

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Ingredients

      • 1 Gallon Water
      • 6 Pounds Fresh Mussels
      • 2/3 Cup All-Purpose Flour
      • 4 Tablespoons Unsalted Butter
      • 4 Tablespoons Extra-Virgin Olive Oil
      • 14 Medium Shallots (Chopped)
      • 12 Cloves Garlic (Minced)
      • 1 Cup Diced Plum Tomatoes
      • 1 Teaspoon Saffron
      • 1 Medium Bunch Fresh Flat-Leaf Parsley
      • 1 Medium Bunch Fresh Thyme Leaves
      • 2 Cups White Wine
      • 4 Tablespoons Salt
      • 2 Teaspoon Freshly Ground Black Pepper

Directions

  1. In a large non-aluminum stockpot, combine the water, mussels, and flour and allow to soak for 30 minutes. Drain and debeard the mussels under running water, discard any mussels that are not shut tightly. Set aside, wash and dry the stockpot.
  2. In the clean stockpot over medium heat, heat the butter & oil and saute shallots until fragrant, for about 5 minutes. Stir in the minced garlic and saute until the shallots are translucent, about another 3 minutes. Stir the diced tomatoes, saffron, parsley, thyme, wine, salt, and pepper. Bring to a boil.
  3. Stir in the mussels, and cook covered for about 10 minutes. Shake the pot once or twice to make sure the mussels don't burn on the bottom. Transfer the mussels and sauce to a large bowl, discard any mussels that did not open.
  4. Serve with a thick slice of garlic bread if desired.



Nutrition & Cost Facts

Calories

778.0 kcal

Carbs

50.0 g

Fat

33.0 g

Protein

46.0 g

Cost Per Serving

$4.69

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Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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