There is something so comforting about a simple seafood dish where you can rip off a piece of warm French bread and sop up all of the white wine sauce goodness. To be honest I never was a big fan of mussels or clams for that matter until this past summer when my good friend from France introduced me to the Linguini ai Frutti di Mare recipe. It was a texture thing for me, I do not like rubbery dense foods and maybe that is because the only mussels I had eaten before were not prepared correctly and overcooked.
These steamed mussels in white wine sauce are a simple elegant appetizer or main course. It takes literally 5-8 minutes to steam and you are done. The amazing smell of the white wine simmering with garlic and parsley is just heavenly. I could not wait to tear into that French bread and immediately start dipping it into the sauce then top it off with a tasty little Mussel.
I am looking forward to experimenting with more Mediterranean seafood recipes this summer when we head back to France and Italy with the family to celebrate my birthday . Of course all the new tasty recipes and experiences will be shared with all of you! I can already feel the warmth of the Mediterranean sun and the sound of the ocean waves……Ahhh paradise!
Until then enjoy this delicious and simple Mussels recipe my friends.
Ingredients:
- 2 pounds mussels, scrubbed clean under running water
- 1/2 Cup dry white wine (I used Sauvignon Blanc)
- 2 Tbsp Butter
- 1/4 Cup shallots, minced
- 1 Tbsp Garlic, minced
- 1 Tomato, diced
- 1/4 cup minced parsley
Directions:
Put the mussels in a bowl of salted water for 10-15 minutes. Throw out any that are wide open as these ones are probably dead.
If any mussels still have their beards pull them out, pulling slowly and strongly towards the hinge of the shell.
Melt the butter in a large pot. Add the shallots and cook a couple minutes until softened. Add the garlic and cook a minute more.
Pour wine into the pot then add the mussels, cover and bring to a boil and then reduce the heat to low.
Add the diced tomato to the pot.
Cook until shells have opened about 5 to 7 minutes. Do not overcook or the mussels will be rubbery and hard.
Add the minced parsley to the sauce.
Place mussels in serving bowls, pour some sauce over each bowl of mussels.
Serve with French bread or pasta.
- 2 pounds mussels, scrubbed clean under running water
- 1/2 Cup dry white wine (I used Sauvignon Blanc)
- 2 Tbsp Butter
- 1/4 Cup shallots, minced
- 1 Tbsp Garlic, minced
- 1 Tomato, diced
- 1/4 cup minced parsley
- Put the mussels in a bowl of salted water for 10-15 minutes. Throw out any that are wide open as these ones are probably dead.
- If any mussels still have their beards pull them out, pulling slowly and strongly towards the hinge of the shell.
- Melt the butter in a large pot. Add the shallots and cook a couple minutes until softened. Add the garlic and cook a minute more.
- Pour wine into the pot then add the mussels, cover and bring to a boil and then reduce the heat to low.
- Add the diced tomato to the pot.
- Cook until shells have opened about 5 to 7 minutes. Do not overcook or the mussels will be rubbery and hard.
- Add the minced parsley to the sauce.
- Place mussels in serving bowls, pour some sauce over each bowl of mussels.
- Serve with French bread or pasta.
Love mussels – These look delicious!
Thanks Christine!
Cooking mussels at home really intimidates me. I have them out sometimes, These look delicious and almost give me the courage to try to do it at home.
Thanks Jenna! They used to intimidate me too but they are so simple once you get the hang of it!