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Spicy Mussels Steamed in White Wine

1/4 c Olive oil
3/4 c Coarsely chopped onion
2 ts Anchovy paste (or 4 anchovy fillets, chopped)
3 lg Garlic cloves, crushed
3/4 ts Dried crushed red pepper flakes 2 1/2 lb Fresh mussels, scrubbed, debearded
1 c Dry white wine
1/3 c Chopped parsley


Heat olive oil in heavy medium skillet over medium heat. Add onion and saute 5 minutes, stir in anchovy paste (if using chopped anchovy fillets mash them into paste with back of fork. ) This can be prepared 1 hour ahead. Let stand at room temp.


Combine mussels and wine in heavy large saucepan or Dutch oven; bring to boil over high heat. Cover pan; boil until mussels open, (about 7 minutes). Remove from heat. Using tongs or slotted spoon, transfer mussels to 2 large soup bowls, discarding any mussels that do not open. Strain mussel cooking liquid into skillet with onion. Boil mixture over high heat until slightly reduced, about 2 minutes. Mix in parsley. Ladle broth over mussels. Serve with crusty bread for soaking up mussel broth!



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