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Mussels in White Wine Recipe

   
 

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     Mussels in White Wine

Category   Breakfast - Brunch
Sub Category   None

Ingredients
6 1/2 pounds cultivated mussels
2/3 cup all purpose butter
1 teaspoon good saffron threads
5 tbsp unsalted butter
3 tablespoons good olive oil
2 cups chopped shallots (10-15 shallots)
1/3 cup minced garlic (12 to 15)
1 cup chopped canned plum tomatoes, drained (8 oz)
3/4 cup chopped flat-leaf parsley
 
1/4 fresh thyme leaves
2 cups good white wine
4 teaspoons kosher salt
2 teaspoons freshly ground pepper

Instructions
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 runnign water. Discard any mussels whose shells are tightly shut. Soak the saffron in 1/4 cup hot tap water for 15 minutes and set aside.
In a large (12-qt) 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. Cook over med heat for 8-10 minutes until all the mussels are opened. Discard any that do not open. Put the lid on, shake once or twice to be sure the mussels dont burn on the bottom. Pour the mussels and the sauce into a large bowl and serve hot.


Originally Submitted
8/17/2014





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