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Process: Delicious Steamed Mussels in White Wine

Steamed Mussels in White Wine.

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You can cook Steamed Mussels in White Wine using 15 ingredients or pinched. Here is how you achieve it.

Substances of Steamed Mussels in White Wine

  1. You need 2 lb of mussels, scrubbed & debearded.
  2. Prepare 3 tbs. of virgin olive oil.
  3. You need 2 tbs. of butter, unsalted.
  4. Provide 1/2 cup of white onion, chopped.
  5. Prepare 3 of shallots, chopped.
  6. Prepare 1 of jalapeno (green or red), finely chopped.
  7. Prepare 2 cloves of garlic, finely sliced.
  8. You need 1/2 tsp. of red pepper flakes.
  9. Provide 1 cup of white wine.
  10. Prepare 1 tsp. of dried thyme.
  11. Provide Dash of salt / pepper.
  12. You need 1 cup of plum tomatoes, seeded and chopped.
  13. Provide 3 of scallions (green onions), thinly sliced.
  14. Prepare 1/2 cup of flat-leaf parsley, chopped.
  15. Prepare of Toasted garlic bread.

These recipes cook in about 40 minutes from begin to finish, and 10 paces. Get ready to attend these recipes to get you by way of a occupied back-to-school spell!. Here is how you achieve it.

Steamed Mussels in White Wine hint

  1. Storing Mussels: rinse mussels in netted bag with water and then refrigerate on a small plate until ready to prepare that day. You can place in freezer periodically for 20 minutes to really chill..
  2. Preparing Mussels: cut open netted bag and place mussels in a colander. Remove any "beards" with your fingers, scrub ones that may be dirty, and discard ones that aren't tightly shut..
  3. Place colander in a large bowl and fill with water. Soak for 20 minutes in refrigerator, then drain..
  4. Tip: After preparing and chopping veggies, prepare the garlic toasted bread..
  5. In a big sauté pan, 12-14” with lid (or a large pot), heat the oil and butter over medium heat. Add the onion, pepper, and shallots, cook for 3-4 minutes. Stir a bit..
  6. Add the garlic and red pepper flakes, cook for 1 more minute. Add the wine, thyme, and dash of salt & pepper. Slightly stir..
  7. Bring this up to a boil, add the mussels, cover, and give the pan (pot) a shake or two. Reduce to medium-high heat and steam for about 4-5 minutes. Then check to see if most, if not all, of the mussels are opened..
  8. Add the tomatoes, scallions, and a bit of white wine to the pan and cover. Shake the pan and turn off heat. Let steam for another 1-2 minutes..
  9. Before pouring the mussels and the broth into the bowl(s), discard any unopened ones. Serve hot with a sprinkling of parsley and don't forget the toasted bread..
  10. Ah, one of the best parts of the meal!.

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