Steamed Musseles with White wine butter sauce

French wine from the Loire Valley made from mo...

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So, I am having a craving!  Yes, mussels, butter, wine….  so, why not find a recipe that combines them all??

http://www.finecooking.com/recipes/steamed_mussels_wine_garlic.aspx

Click here to find out more!

I want to cook this sometime this weekend!

Steamed Mussels with Wine, Garlic & Parsley

by Joanne Smart

Serves six to eight.

Steamed Mussels with Wine, Garlic & Parsley Recipe
Click here to find out more!
Click here to find out more!
3-1/2 to 4 lb. mussels
2 Tbs. extra-virgin olive oil
1 Tbs. unsalted butter
6 medium cloves garlic, finely chopped
4 shallots, thinly sliced
1/4 tsp. crushed red pepper flakes
1-1/2 cups dry white wine, such as Sauvignon Blanc or any other crisp, herbal white wine
3/4 cup chopped fresh flat-leaf parsley
Good-quality crusty bread, sliced or torn into pieces, for serving

Rinse the mussels well under cold water. Pick them over, pulling off any beards and discarding any mussels that are broken or gaping open.

In a large pot with a lid, heat the oil and butter over medium heat. Add the garlic, shallots, and red pepper flakes and cook until fragrant and soft but not colored, 3 to 5 minutes.

Add the mussels, wine, and half of the parsley. Increase the heat to high, and cover the pan. After 2 minutes, remove the lid and toss the mussels well with a large spoon. Cover the pot again and cook until the mussels have opened wide, another 3 to 4 minutes. Add the remaining parsley, give the mussels a final toss, and divide the mussels and the broth among bowls. Serve the bread alongside.

nutrition information (per serving):
Size : based on eight servings; Calories (kcal): 260; Fat (g): 9; Fat Calories (kcal): 80; Saturated Fat (g): 2; Protein (g): 24; Monounsaturated Fat (g): 4; Carbohydrates (g): 10; Polyunsaturated Fat (g): 1.5; Sodium (mg): 570; Cholesterol (mg): 60; Fiber (g): 0;
photo: Scott Phillips
From Fine Cooking 76 , pp. 54
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