The Mussels in white wine sauce recipe Cooking in wine, garlic, and herbs is one of the easiest ways to prepare mussels, and one of the best.
INgredIeNts:
4 tbsp butter
2 onions, finely chopped
8lb (3.6kg) mussels, cleaned
21⁄4 cups dry white wine
2 garlic cloves, minced
4 bay leaves
2 sprigs thyme
salt and freshly ground black pepper
2–4 tbsp chopped parsley
Method:
1 Melt the butter in a soup pot over medium heat. Add the onion and cook about 6 minutes, until lightly browned.
2 Add the mussels, wine, garlic, bay leaves, and thyme, and season with salt and pepper. Cover and bring to a boil over high heat. Cook, shaking the pan often, for about 6 minutes, or until the mussels have opened.
3 Transfer the mussels to large serving bowls, discarding any mussels that do not open. Cover the bowls with a large clean kitchen towel to keep the mussels warm.
4 Strain the liquid through a fine sieve into a saucepan and bring to a boil over high heat. Add the parsley and adjust the seasoning.
5 Pour the sauce over the mussels and serve immediately. good wIth Plenty of French bread for sopping up the juices.
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| Mussels in white wine sauce recipe |