mussels in white wine sauce

mussels in white wine sauce

inspired by food network

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3 pounds cultivated mussels

1/3 cup all-purpose flour

2 tbsp unsalted butter

2 tbsp olive oil

1 cup chopped shallots 

1 1/2 tbsp minced garlic 

1/2 cup chopped canned plum tomatoes, drained 

1/2 tsp gaffron threads

1/3 cup chopped parsley

1 tbsp fresh thyme leaves

1 cup white wine

salt and pepper

in a large stockpot, heat the butter and olive oil over medium heat. add the shallots and cook for 5 minutes. then add garlic and cook for 3 more minutes, or until the shallots are translucent. add the tomatoes, saffron, parsley, thyme, wine, salt, and pepper. bring to a boil. add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). with the lid on, shake the pot once or twice to be sure the mussels don’t burn on the bottom. pour the mussels and the sauce into a large bowl and serve hot.

3 comments

  1. I love mussels and this sounds like a great way to cook them!

    • It was! I was a little nervous at first because I was not sure how they would turn out, but it worked! Im going to try a gumbo type thing with mussels next!

  2. Welcome to WWWW . I am the Foodie here, I eat to live and your recipes are Nirvana! Toni

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