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Mussels in White Wine Sauce

February 15, 2013 By Talya Tate Boerner 10 Comments

mussels in white wine sauce

I always thought mussels would be an incredibly difficult dish to cook. This is not the case at all.  The following recipe is courtesy of Dallas Central Market Cooking School. I attended the class last summer and discovered how truly easy it is to cook mussels.

Ingredients (serves 6 as an appetizer, 2-3 as main course)
3 tablespoons unsalted butter
2 medium cloves of garlic, minced
1/4 cup finely chopped shallot
2 cups roma tomatoes, diced 1/2 inch
1 cup dry white wine
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 pounds of fresh black mussels, scrubbed and de-bearded (if you buy them at Whole Foods they come this way)
1/2 cup fresh basil, chopped
2 tablespoons fresh parsley, chopped
Pinch of fresh thyme
Crusty French bread, to serve

Method

1. Heat the butter in a large stew pot over medium-high heat. Add garlic and shallots. Sauté until golden, stirring constantly.

2. Add tomatoes, stirring occasionally until the tomatoes give up their juice. Then add white wine, salt, paper. Cook until reduced by half.

3. Stir in the mussels, turning to coat them with the sauce. Cover the pot and turn heat to high.

4. Cook mussels, covered, 7 – 10 minutes. Turn off heat.

5. Add herbs and stir to incorporate.

6. Divide mussels among serving bowls, discarding any that did not open, and ladle the sauce over them.

7. Serve with bread to sop up the sauce.

mussels in white wine sauce

Bon Appétit!

talya

Grace Grits and Gardening
Farm. Food. Garden. Life.



Musical Pairing:

Filed Under: Food & Recipes Tagged With: appetizers, Food, mussels

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Comments

  1. TimH says

    February 18, 2013 at 6:51 pm

    Sounds good! Thanks, Talya, for the recipe!

    Reply
  2. Margaret Almon says

    February 19, 2013 at 5:17 pm

    I first had mussels only a few years ago, and was smitten!

    Reply
    • Talya Tate Boerner says

      February 19, 2013 at 5:43 pm

      Me too! Thanks for reading:)

      Reply
  3. Heather @ The Beating Hearth says

    April 29, 2013 at 12:25 pm

    I want to make this!! Yum! That is all I have to say. Thanks for linking up over at the IC today!

    Reply
  4. Mary says

    April 29, 2013 at 12:36 pm

    White wine sauce & muscles…Please pass a plate, Talya!!! Thank you so much for linking this to our very first Link Party at Inspiration Cafe!!! Pinning!!!

    Reply
  5. [email protected]'s Mansion says

    April 29, 2013 at 8:29 pm

    Tayla these look scrumptious, I have been going through all the links and now I am just hungry thanks so much for sharing at the IC

    Reply
  6. Danni Baird @ Silo Hill Farm says

    April 30, 2013 at 4:11 pm

    I thought mussels would be harder to cook as well! You make it look easy and i would love to surprise Sam with this dish sometime! Pinned it!

    Reply
  7. Natalie @ NorthShore Days says

    May 3, 2013 at 5:08 am

    My hubby loves mussels and we used to pick them off the rocks in Durban – even I ate when he cooked them. Fantastic recipe Talya xxx

    Reply
  8. [email protected] says

    August 11, 2013 at 6:56 am

    I have to admit, I’ve never made mussels, but, this recipe looks delish.

    Reply
    • Talya Tate Boerner says

      August 11, 2013 at 11:39 am

      It was my first time to make them too. So easy…

      Reply

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Hi! I'm Talya Tate Boerner. Writer, Reader, Arkansas Master Naturalist / Master Gardener, Author of

THE ACCIDENTAL SALVATION OF GRACIE LEE (2016)

GENE, EVERYWHERE: a life-changing visit from my father-in-law (2020)

BERNICE RUNS AWAY (Now Available!)

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