Mussels in White wine

Adapted from Recipe by Ina Garten


3 lbs of fresh mussels
1/3 C all purpose flour

2 T butter
2 T olive oil
1 C of coursely chopped onion
1 1/2 T minced garlic

1/2 C of chopped canned tomatoes or 3/4 C of chopped fresh tomatoes
1/3 C chopped parsley
1 T fresh thyme leaves
1 C dry white wine
1 t kosher salt
1/2 t ground black pepper


To clean the mussels:
Put mussels in a large bowl with 2 Qts of water and the flour and soak for 30 minutes. This promotes the mussels to disgorge any sand  in their shells.
Drain the mussels, remove any beard, scrub with a brush or scrape off with a knife any dirt of growths on the shells. Soak in cold water till ready to put in the pot. Discard any mussel whose shell is not tightly shut.

To cook:
In a large stockpot, heat the butter and olive oil over medium heat.
Add onions and cook for 5 mins.
Add garlic and cook for about 3 more mins. till garlic golden  and onion translucent.
Add all the other ingredients (except the mussels)  and bring to a boil.
Add the mussels, stir well, cover the pot, cook over medium heat for 3 mins.
Uncover, stir well, cover and cook for 3 more minutes.
Check to make sure mussels are cooked. (The meat will be attached only to one shell and not to both).
Pour into a large bowl and serve!


About mama huang

I love to cook and experiment with recipes. The ones published here have been adapted from recipes from various sources and are recipes that members of my family love and ask for.
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