Seafood Marinara Pasta – cook mussels per recipe, remove meat from mussels and use in the Marinara Pasta recipe. Cook pasta, then toss pasta into skillet with the sauce from these mussels, then toss in mussels, lemon juice, season to taste! Let it cook for about 5 minutes so it reduces a bit and some of the. Mussel pasta – cook mussels per this recipe, remove meat from mussels, leaving some in shell for presentation. Saute onion and garlic, then pour in the wine. So when the mussel juices mingles with everything else in the pot, you end up with the most outrageously tasty sauce to dunk bread into!! – Nagi x It might be totally inappropriate to say this, but for me, the best part of every mussel recipe I’ve every tried or ordered is the SAUCE.Īs the mussels cook, they drop an astonishing amount of liquid which is essentially real (and free) seafood stock. Non alcoholic sub – low sodium chicken broth/stock. Wine adds complexity and flavour to the sauce of an otherwise very simple recipe. White wine really is the ingredient that makes all the difference here. Everything else you see below are extras that add an extra element of flavour, but they aren’t mandatory. Just trust me when I say you will KNOW if they are off! What you need for steamed musselsįundamentally, the only ingredients you need to make really tasty mussels is garlic, white wine and butter or olive oil. When raw, mussels smell fresh, like the ocean.
#Mussels white wine how to
The only reason to not eat mussels that don’t open are if they are too hard to pry open!! How to tell if mussels are fresh?Įasy – the smell. Yes you can! It’s an old wives tale that mussels that don’t open are off. Pour the mussels and all the broth in a big bowl – or serve it straight from the pot!Ĭrack the mussel open, scoop up broth and devour! Saute aromatics to create the flavour base (butter, garlic, onion), cook off white wine then stir through tomato (colour, adds texture, interest and a bit of flavour) Ĭlamp lid on, cook 8 minutes shaking once or twice It’s very quick and easy, and really makes the most of mussels: This recipe I’m sharing today is a very classic way to cook mussels – steamed in a garlic butter white wine broth. No cutlery around these parts – just lots of napkins! Mussels are highly underrated – they’re cheap, quick and easy to cook, and delicious!Īnd there’s something so impressive about placing a giant bowl of mussels on the table for family and friends to get stuck into with their hands. How to cook mussels in a simple, yet utterly delicious way – steamed in a garlic white wine lemon sauce! It’s quick, easy and the best part is mopping up the incredible sauce with crusty bread!
0 kommentar(er)
