Recipe: At Home Steamed Mussels in White Wine

Recipe: At Home Steamed Mussels in White Wine Delicious, fresh and tasty.

Steamed Mussels in White Wine. Steamed mussels with white wine is a classic dish and it's incredibly easy to make. The recipe below will serve four people for dinner. The mussels' natural juices combine with the white wine and butter to make its own sauce, and it really is a heavenly, golden elixir of which you'll want to savor every last drop.

Bring to a boil and add mussels.

Cover and steam until mussels open.

It is so easy to make steamed mussels at home.

You can cook Steamed Mussels in White Wine using 15 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Steamed Mussels in White Wine

1. It’s 2 lb of mussels, scrubbed & debearded.

2. You need 3 tbs. of virgin olive oil.

3. You need 2 tbs. of butter, unsalted.

4. Prepare 1/2 cup of white onion, chopped.

5. You need 3 of shallots, chopped.

6. Prepare 1 of jalapeno (green or red), finely chopped.

7. It’s 2 cloves of garlic, finely sliced.

8. You need 1/2 tsp. of red pepper flakes.

9. It’s 1 cup of white wine.

10. It’s 1 tsp. of dried thyme.

11. You need Dash of salt / pepper.

12. You need 1 cup of plum tomatoes, seeded and chopped.

13. It’s 3 of scallions (green onions), thinly sliced.

14. It’s 1/2 cup of flat-leaf parsley, chopped.

15. You need of Toasted garlic bread.

Shallots, garlic, and white wine make the perfect broth.

As the mussels steam, the broth gets trapped inside the shells.

It's divine, plus, the leftover broth is perfect for soaking up with a good loaf of bread.

We love this steamed mussels recipe so much, we make it often.

Steamed Mussels in White Wine step by step

1. Storing Mussels: rinse mussels in netted bag with water and then refrigerate on a small plate until ready to prepare that day. You can place in freezer periodically for 20 minutes to really chill..

2. Preparing Mussels: cut open netted bag and place mussels in a colander. Remove any "beards" with your fingers, scrub ones that may be dirty, and discard ones that arent tightly shut..

3. Place colander in a large bowl and fill with water. Soak for 20 minutes in refrigerator, then drain..

4. Tip: After preparing and chopping veggies, prepare the garlic toasted bread..

5. In a big sauté pan, 12-14” with lid (or a large pot), heat the oil and butter over medium heat. Add the onion, pepper, and shallots, cook for 3-4 minutes. Stir a bit..

6. Add the garlic and red pepper flakes, cook for 1 more minute. Add the wine, thyme, and dash of salt & pepper. Slightly stir..

7. Bring this up to a boil, add the mussels, cover, and give the pan (pot) a shake or two. Reduce to medium-high heat and steam for about 4-5 minutes. Then check to see if most, if not all, of the mussels are opened..

8. Add the tomatoes, scallions, and a bit of white wine to the pan and cover. Shake the pan and turn off heat. Let steam for another 1-2 minutes..

9. Before pouring the mussels and the broth into the bowl(s), discard any unopened ones. Serve hot with a sprinkling of parsley and dont forget the toasted bread..

10. Ah, one of the best parts of the meal!.

When the mussels are clean, add the wine and all of the mussels to the pot.

Remove the mussels from the pot and strain the cooking liquid through a strainer lined with cheesecloth.

Pour the cooking liquid over the mussels.

Garnish with fresh parsley and serve.

These steamed mussels are coated in a broth of white wine, fresh tomatoes, garlic, the beautiful juices that the mussels release when cooking, and butter.