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Mussels in White Wine and Garlic, Shallots and …love!!

OK, don’t be scared! This is a simple and delicious dish!

Mussels can be smoked, boiled, steamed, roasted, barbecued or fried in butter or vegetable oil.  Mussels should be checked to ensure they are still alive just before they are cooked. A simple way to know is that live mussels, when in the air, will shut tightly when disturbed. Open unresponsive mussels are dead and must be discarded.  A thorough rinse in water and removal of “the beard” is suggested. Mussel shells usually open when cooked, revealing the cooked soft parts.

Mussels have three things going for them: They’re cheap, quick to cook, and delicious. Using clean farmed mussels negates their one big drawback—the tedious chore of scrubbing and debearding.

 

                                                                                                  Mussels In The Wild

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                                                                                                   Mussels exposed! 

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                                                                                 Mussels from Prince Edward 

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The recipe… What’s in it?

  • 3 to 4 lb. mussels
  • 2 Tbs. extra-virgin olive oil
  • 1 Tbs. unsalted butter
  • 6 medium cloves garlic, finely chopped
  • 1 large shallot, minced
  • 1/4 cup minced onions
  • 1-1/2 cups dry white wine, such as Chardonnay or dry Riesling
  • 1/2 cup chopped fresh parsley
  • Good-quality crusty bread, sliced or torn into pieces, for serving

Let’s put it together!

1. Rinse the mussels well under cold water. Pick them over, pulling off any beards and discarding any mussels that are broken or gaping open.

2. In a large pot with a lid, heat the oil and butter over medium heat. Add the garlic, shallots and cook until fragrant and soft but not colored (DON”T BURN THEM) 3 to 5 minutes or until they are translucent.

Melting the oil and butter.

Melting the oil and butter.

 

 

Onion, garlic, shallots

Onion, garlic, shallots

 

Cooking until translucent

Cooking until translucent

 

3. Add the wine and cook for 2-3 minute.

 

 

Add the wine

Add the wine

4. Add the mussels

Add the mussels

Add the mussels

 

5. Increase the heat to high and cover the pot. After 2 minutes, remove the lid and toss the mussels well with a large spoon. Cover the pot again and cook until the mussels have opened wide, another 3 to 4 minutes.

 

 

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Add the parsley, give the mussels a final toss, and divide the mussels and the broth among bowls. Serve the bread alongside. That’s for dipping in the white wine sauce! Oh Yea!

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Nutrition information (per serving):
Based on eight servings; Calories 260; Fat (g) 9; Protein (g): 24; Carbohydrates (g): carbs g 10;  Cholesterol (mg):

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