Steamed Mussels in White Wine

Name: Steamed Mussels in White Wine
Total time: 840 s
Yield: 2 servings
Cuisine: American
Ingredients: 2 lb mussels, scrubbed & debearded; 3 tbs. virgin olive oil; 2 tbs. butter, unsalted; 1/2 cup white onion, chopped; 3 shallots, chopped; 1 jalapeno (green or red), finely chopped; 2 cloves garlic, finely sliced; 1/2 tsp. red pepper flakes; 1 cup white wine; 1 tsp. dried thyme; Dash salt / pepper; 1 cup plum tomatoes, seeded and chopped; 3 scallions (green onions), thinly sliced; 1/2 cup flat-leaf parsley, chopped; Toasted garlic bread

Rick M @RickM_PTC

PTC, GA.

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

Rick M @RickM_PTC

PTC, GA.

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

Saved

Ingredients

14 mins

2 servings

2 lbmussels, scrubbed & debearded
3 tbs.virgin olive oil
2 tbs.butter, unsalted
1/2 cupwhite onion, chopped
3shallots, chopped
1jalapeno (green or red), finely chopped
2 clovesgarlic, finely sliced
1/2 tsp.red pepper flakes
1 cupwhite wine
1 tsp.dried thyme
Dashsalt / pepper
1 cupplum tomatoes, seeded and chopped
3scallions (green onions), thinly sliced
1/2 cupflat-leaf parsley, chopped
Toasted garlic bread

Saved

Steps

14 mins

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 aren't 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 don't forget the toasted bread.
10

Ah, one of the best parts of the meal!