mussels in white wine
(1 RATING)
I am not a big fan of mussels, but this is one dish I like, especially the sauce.
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prep time
cook time
method
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yield
4 serving(s)
Ingredients
- 12 cups fresh mussels, approx. 1lb.
- 1/4 cup butter
- 1 large onion-chopped very fine
- 2-3 cloves garlic-crushed
- 1 1/2 cups dry white wine
- 2/3 cup water
- 2 tablespoons lemon juice
- 3 pinches lemon rind-or more if you like
- 1 bunch of herbs, tied together-basil,parsley and sage
- 1 tablespoon flour
- 4 tablespoons heavy cream or half anf half
- 2-3 tablespoons fresh chopped parsley
- - salt and pepper to taste
How To Make mussels in white wine
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Step 1Scrub and clean mussels, making sure to remove the beards and dirt. IMPORTANT:-the mussels must be tightly closed, if any are opened, throw them out.
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Step 2Melt half butter in large saucepan and add the onion and garlic. Fry until soft, not browned.
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Step 3Add wine, water, lemon juice and rind, the tied herbs and plenty of salt and pepper. Bring to a boil, cover and simmer for about 5 minutes.
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Step 4Add mussels and cover tightly. Simmer 5 minutes shaking the pan often until all the mussels have opend. IMPORTANT:-throw away any mussels that have not opened. Remove the tied herbs.
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Step 5Remove the empty half shell from all the mussels. Blend in remaining butter with the flour and beat into the soup, a little at a time. Simmer about 2-3 minutes until slightly thick.
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Step 6Add the cream and half the parsley and gently mix. Serve, and top with remaining parsley. Serve with a nice crusty rustic bread.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Fish Soups
Tag:
#Healthy
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