Mussels in White Wine

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Mussels in White Wine

Mussels in White Wine

My husband loves mussels and we are always looking for a broth that he is excited about and not just “ok” with.  I finally found this recipe for mussels in white wine, based on an Ina Garten one, that he loves and has enough broth to dip bread in, a must on my husband’s check list of approved recipes.

Mussels in White Wine

3 pounds mussels, debearded and scrubbed

2 T. unsalted butter

2 T. olive oil

1 c. chopped shallots, about 4-5 large ones

1 1/2 T. chopped garlic

14 oz can chopped tomatoes, drained

1/2 t. saffron threads

1/3 c.  chopped flat leaf parsley

1 T.  chopped fresh thyme leaves

1 1/2 c. white wine (I’ve used Chardonnay)

2 t. kosher salt

1 t. freshly ground pepper

Directions:

In a large stock pot, heat the butter and the olive oil over medium heat.  Add the shallots and cook for 3 minutes.  Add the garlic and cook for three minutes more.  Add the tomatoes, saffron, parsley, thyme, wine, salt and pepper.  Bring to a boil.

Add the mussels, stir, cover with lid and cook over medium heat for 8 – 10 minutes or until all the mussels are open.  Discard any unopened ones.  While the mussels are steaming, shake the pot a few times so mussels don’t burn on the bottom.  Pour the mussels in a large bowl and serve hot.

 

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