Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, steamed mussels in white wine. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Steamed mussels prepared Provencal-style for a taste of southeastern France. This seafood delicacy comes together with the help of white wine and garlic. It's a simple dish to make as long as you follow some key preparation steps to ensure that the mussels are delicious every time.

Steamed Mussels in White Wine is one of the most favored of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Steamed Mussels in White Wine is something which I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can cook steamed mussels in white wine using 15 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Steamed Mussels in White Wine:

1. Get 2 lb mussels, scrubbed & debearded
2. Get 3 tbs. virgin olive oil
3. Take 2 tbs. butter, unsalted
4. Prepare 1/2 cup white onion, chopped
5. Get 3 shallots, chopped
6. Get 1 jalapeno (green or red), finely chopped
7. Prepare 2 cloves garlic, finely sliced
8. Prepare 1/2 tsp. red pepper flakes
9. Prepare 1 cup white wine
10. Make ready 1 tsp. dried thyme
11. Take Dash salt / pepper
12. Prepare 1 cup plum tomatoes, seeded and chopped
13. Take 3 scallions (green onions), thinly sliced
14. Make ready 1/2 cup flat-leaf parsley, chopped
15. Get Toasted garlic bread

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. How to Steam Mussels in White Wine. This is such an easy recipe to make, it just sounds a bit fancy.

Steps to make Steamed Mussels in White Wine:

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!

The hardest part is cleaning your mussels. I'm pretty happy with all the photos, but even happier with the Steamed Mussels in white wine, cream, garlic and mushrooms. Simmer Ina Garten's recipe for Mussels in White Wine on the stovetop with garlic, saffron and plum tomatoes for an easy yet elegant meal. Rinse and scrub mussels under cold water. Using your fingers or paring knife, remove beards (strings that hang from the mussel shells), and discard.

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