This is your mini-cookbook for Recipe Mussels White Wine. You may also be interested in these other popular Mussel recipes:
Top Recipes:

Serving Size : 4 4 tablespoons unsalted butter 4 shallots -- minced 2 cloves garlic -- minced 2 sprigs fresh thyme 2 bay leaves 2 cups dry white wine 4 pounds mussels (about 48) -- scrubbed and debearded 1/2 cup coarsely chopped fresh flat-leaf parsley 2 tablespoons creme fraiche or sour cream Melt

1. Scrub the mussels in several changes of cold water to remove all mud, sand, barnacles, etc. Pull off all the 'beards'. All of the mussels must be tightly closed; if they don't close when given a sharp tap, they must be discarded.

1. Scrub the mussels well and remove any barnacles and beards (seaweed strands). Use a stiff brush to scrub the shells, and discard any mussels with broken shells or those that do not close when tapped.

Flavor Tags are words that describe the taste of a dish. Don't be afraid to add a tag that already shows up. Please do. It will make the tag larger in size and emphasize that particular flavor.

Scrub mussels, remove beards; place in large kettle with garlic cloves, wine; bring to boil, cover and cook until mussels open. Discard any mussels that didn't open. Add 1 T extra virgin olive oil to each of 4 soup plates; add mussels, pour stock over mussels; sprinkle generously with minced

In a deep, heavy skillet, heat the olive oil and saute the chives for 2 minutes. Add the mussels or shrimps, and cook for 1 minute. Pour in the wine, and when it starts to boil, add the mustard, chili pepper, half the parsley, and the water or stock. Cook for about 3 minutes, then add the lemon
Our Top Video Recipes:

Recipe Mussels White Wine