How to Autumn Yummy Mussels in Red Wine

How to Autumn Yummy Mussels in Red Wine Delicious, fresh and tasty.

Mussels in Red Wine. Scrub and remove beards from mussels. In a large sauce pan combine the wine and butter. Bring to a boil, reduce heat to medium.

Return heat to high and add the tomatoes with juice, citrus juice and mussels.

Stir once to coat and cover with a tight.

Mussels in a red wine sauce make an elegant appetizer for a dinner party or a quick meal to make for a weeknight.

You can cook Mussels in Red Wine using 11 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Mussels in Red Wine

1. It’s 40 of fresh mussels.

2. Prepare 1 large of onion.

3. Prepare 4 tbsp of minced garlic.

4. Prepare 3 stick of butter (or half a block, NZ-style).

5. You need 300 grams of assorted seafood. pieces of fish, calamari, prawns etc..

6. Prepare 1 of handful freshly chopped parsley.

7. It’s 1 of bottle red wine.

8. Prepare of salt.

9. Prepare of ground black pepper.

10. Prepare 2 stick of french bread.

11. It’s 200 grams of cheddar cheese.

Serve with some crusty bread to soak up the extra sauce.

Mussels take on a lusty new accent when steamed in fruity red wine infused with roasted garlic and thyme.

A green salad and hunks of crusty bread complete this postcard from summer.

This dish is made up of succulent mussels bathed in a tomato-infused red wine broth.

Mussels in Red Wine instructions

1. Scrub mussels clean, and make sure they close. If they just flop open they are probably dead! Set aside to drain..

2. Dice onion and saute in a large pot with 3 tablespoons minced garlic, salt and pepper and 2 sticks of butter. Sweat over a low heat..

3. Add seafood pieces and stir through butter until covered.

4. Add bottle of wine in stages until it is simmering happily.

5. Add your cleaned mussels, cover and simmer for approx 15 mins, until mussels are open.

6. While youre waiting, make garlic bread!.

7. Combine remaining butter with a tablespoon minced garlic, salt and pepper, and parsley..

8. Use a ban marie to soften butter, and whisk until combined.

9. Slice bread and spread with the garlic butter.

10. Grate cheese over bread until covered.

11. Grill cheesy bread at approx 200 degrees(C) until bubbling.

12. Serve mussels in pot with lots of napkins, and use the bread to wipe up the juices.

Enjoy this as a starter for any meal, or double the recipe and serve with green salad and whole-grain pasta for a spectacular main course.

Add red wine and stir well as it bubbles away.

Stir in tomatoes, sugar, salt and pepper, and 'squish' roasted garlic cloves into pan; discard skins.

Discard any mussels that do not open.

Heat the olive oil in a pan over medium heat.