Then, use a larger shell as a spoon for tasting the broth. Use an empty mussel shell as you eat to serve as tongs, pulling the flesh out of other mussels. Plus, mussels cook quickly and are low in calories (provided they’re not eaten along with too many fries!).ġ. If you are someone who prefers to learn by watching, you can find most of our recipes on YouTube and our Facebook Page.The price is right! Mussels are among the least-expensive seafood: A 2-lb (1 kg) bag costs around $5 and can serve two people as a main dish. We strive to satisfy a number of learning styles.

If you’ve enjoyed this mussels in white wine sauce recipe or any recipe on this site, give it a 5-star rating and leave a review. Mussels marinara - mussels with a garlicky marinara sauce.Zuppa di pesce - seafood stew with clams, mussels, squid, shrimp, and cod.Linguine alle vongole - pasta with white clam sauce.If you're looking for some wonderful seafood recipes, we've got you covered.

If you have to reheat the mussels, we recommend doing so over low heat in the saucepan. Most dishes that involve mussels, clams, or other seafood are best served right away. Any mussels that do not open after bout 5-7 minutes were likely dead prior to cooking and should be discarded. For the most part, live mussels will open within 3-5 minutes of cooking. We used a sauvignon blanc for this white wine sauce recipe but any dry white wine will work well here. We used garlic in this recipe, but shallots would also be amazing here if you prefer. Use some force in a back and forth motion or just pull toward the hinge of the mussel. Beards can be removed by grabbing them with a clean towel (to avoid slipping) and pulling them out. Discard any broken mussels and give them a good scrub with a scrub brush and check for any beards (furry threads that protrude from the shells) before cooking them. Mussels are often sold already cleaned but you should 100% look them over regardless. We used PEI (Prince Edward Island) mussels for this recipe. Top tips for awesome mussels in white wine sauce Serve with crusty bread to mop up the sauce. Taste test the sauce and add salt and pepper to taste. After 1 minute, remove the pan from the heat. Stir together to get all of the garlic and parsley into the mussel shells.Turn the heat down to low and add 4 tablespoons of unsalted butter and parsley.

Once the mussels have opened, remove the lid.Cover the pan and allow the mussels to cook for about 3-5 minutes.Turn the heat down to medium-high and add the mussels to the pan.Add 1 cup of dry white wine and bring to a boil for 2 minutes.Add a ¼ teaspoon of crushed red pepper flakes and cook for another 30 seconds. In a large pan over medium-low heat, saute the garlic in 3 tablespoons of extra virgin olive oil until golden, about 2 minutes.Mince a ¼ cup of flat-leaf Italian parsley and 6 cloves of garlic. Beards can be removed by grabbing with a cloth and pulling toward the hinge of the mussel. Look over the mussels for any beards that weren't removed in the processing facility. Clean 2 pounds of mussels by scrubbing with a scrub brush to remove any loose debris.Mussels steamed in white wine is a wonderful dish to make in the summer, but we also love it for Christmas Eve's Feast of the Seven Fishes along with shrimp oreganata and baccala Napoletana.īe sure to serve it with plenty of crusty bread to mop up the delicious white wine sauce!Įach number corresponds to the numbered written steps below. They're inexpensive, easy to make, and go well with so many different types of sauces. Mussels are a favorite appetizer in our home for a few reasons.

My recipes recipe for mussels