My mom always loved mussels, and my son feels the same. So, I thought it was a good idea to learn how to make them. This recipe comes from The Barefoot Contessa. The recipe is huge, so I cut it in half for my family of three. These are so good with fresh bread. You may also serve over pasta if your heart desires.
I do not drain the chopped tomatoes, and I throw in the whole can.
Mussels may seem intimidating to make yourself, but they are so easy. And the recipe’s tip to soak the mussels in a pot of cold water with flour works perfectly to clean them.
Mussels in White Wine
Course: Main, SeafoodCuisine: FrenchDifficulty: Medium6
servings45
minutes20
minutesFragrant and flavorful mussels are a cinch to make at home. Be sure to serve with fresh bread!
Ingredients
6 1/2 lbs. cultivated mussels
2/3 cup all-purpose flour
1 tsp. good saffron threads
5 Tbsp. unsalted butter
3 Tbsp. good olive oil
2 cups shallots (10 to 15 shallots)
1/3 cup minced garlic (12 to 15 cloves)
1 cup chopped canned plum tomatoes, drained (8 oz.) (Please note: The Jersey Girl uses the entire can of plum tomatoes, undrained.)
3/4 cup chopped flat-leaf parsley
1/4 cup fresh thyme leaves
2 cups good white wine
4 tsp. kosher salt
2 tsp. freshly ground black pepper
Directions
- To clean the mussels, put them in a large bowl with 4 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the “beard” from each with your fingers. If they’re dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren’t tightly shut. Soak the saffron in 1/4 cup hot tap water for 15 minutes and set aside.
- In a large (12-quart) nonaluminum stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until the shallots are translucent. Add the saffron with the soaking water, the tomatoes, parsley, thyme, wine, salt and pepper. Bring to a boil.
- Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). With the lid on, shake the pot once or twice to be sure the mussels don’t burn on the bottom. Pour the mussels and the sauce into a large bowl and serve hot.
Please note: The Jersey Girl cuts this recipe in half.
