Summer is my favorite time to enjoy a meal outside with family and friends. My Mussels are a crowd pleaser. They seem difficult to prepare, but they couldn’t be easier to pull together.
by: Kathryne
This summer is a long awaited break from an intense and unique year. My daughter, Evelyn, is an upcoming middle school student. I have been making her mussels by request since we visited Savanah when she was four. Mussels happen to be my daughter’s favorite dish. As an end of school year treat, I prepared them for her.
We regularly take vacations with our family and friends. Our trips to Savanah have been an ongoing tradition since long before my husband and I got married. The trip when Evelyn was four was a magical experience. We rented an apartment in one of the busiest neighborhoods, within walking distance of parks, restaurants and the river. It was during this trip that Evelyn first tried mussels. Her Uncle Jon made mussels for the whole family one night, he is a wonderful cook, but doesn’t really stick to recipes.
This is not his recipe but an adaption I created once we went back home. This is also not my only mussels recipe, it’s just Evelyn’s favorite. My husband prefers a recipe that also features andouille sausage. As a family we love our mussels with big hunks of crispy baguette to dip in the delicious broth.
Mussels in Garlic White Wine Sauce
Notes
Serve immediately with crusty bread or over pasta.
Ingredients
- 5 tablespoons Butter
- 3 Shallots, minced
- 6 cloves Garlic, minced
- 1 Jalapeño, diced
- 1 Bay Leaf
- 1/4 cup Fresh Parsley, minced
- 2 cups Dry White Wine
Instructions
- Soak Mussels in ice water for at least 30 minutes prior to cooking to remove any grit. Change the water at least once.
- Scrub the exterior of the shells gently, remove any beards.
- Discard any mussels with broken shells.
- Drain and rinse well prior to cooking.
- Place 2 tablespoons of butter in pot over medium low heat, when butter has melted, add Shallot, Garlic and Jalapeño.
- Sauté for 2 to 3 minutes until the shallot is translucent.
- Add Bay leaf and White wine, stir. Increase heat to medium-high.
- Dump mussels into pot, bring to a boil.
- Reduce heat to medium-low, cover, and allow to cook for 8 to 10 minutes. Stirring once.
- Mussels are ready when they have opened up.
- Turn off heat and remove from burner once all Mussels are opened.
- Stir in remaining 3 tablespoons of butter and parsley.
Nutrition Facts
Mussels in Garlic White Wine Sauce
Serves:
|
Amount Per Serving: 1 pound
|
||
|---|---|---|
| Calories | 268 | |
| % Daily Value* | ||
| Total Fat 21 | 32.3% | |
| Saturated Fat 13 | 65% | |
| Trans Fat 1 | ||
| Cholesterol 56 | 18.7% | |
| Sodium | 0 | |
| Total Carbohydrate 6 | 2% | |
| Dietary Fiber 1 | 4% | |
| Sugars 2 | ||
| Protein 16 | ||
| Vitamin A 1068 | Vitamin C 12 | |
| Calcium 352 | Iron 13 | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Aramére
Leave a Reply