Steamed Mussels in White Wine

Name: How to cook Steamed Mussels in White Wine - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

Rick M

Steamed Mussels in White Wine

Very easy to make and of course, the best part is sopping up the broth with lightly toasted pieces of garlic bread.

Ingredient

Food ration :

2 servings

Cooking time :

14 mins

2 lb

jalapeno (green or red), finely chopped

2 cloves

plum tomatoes, seeded and chopped

scallions (green onions), thinly sliced

1/2 cup

Cooking instructions

* 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.

* Step 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 aren't tightly shut.

* Step 3

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

* Step 4

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

* Step 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.

* Step 6

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

* Step 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.

* Step 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.

* Step 9

Before pouring the mussels and the broth into the bowl(s), discard any unopened ones. Serve hot with a sprinkling of parsley and don't forget the toasted bread.