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Mussels in White Wine Sauce

2 lb Mussels
1/4 c Shallots or onion; finely chopped
2 cl Garlic; finely chopped
2 tb Olive or vegetable oil
1 c Dry white wine
pn Saffron or paprika
Snipped parsley


To clean mussels, discard mussels that have cracked or open shells or that are unusually light or heavy. Scrub fresh mussels with stiff brush under cold running water, cleaning shells thoroughly and pulling off the "beard." Place mussels in large pan of cold, fresh water and swish them around with hands. Drain mussels and repeat with fresh water until water stays clear. Discard any that are not tightly closed. Cook and stir shallots and garlic in oil in Dutch oven over medium heat until shallots are tender. Stir in wine and saffron. Heat wine mixture to boiling. Add mussels. Cover and boil until mussels open, 3 to 5 minutes. Discard those that do not open. Remove mussels to bowl with slotted spoon and keep warm. Cook remaining liquid in pan over high heat until slightly thickened, about 5 minutes. Pour sauce over mussels. Sprinkle with parsley. Serve with French bread if desired.





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