It’s very rare that I make a meal without some kind of goal in mind. I’m not terribly creative, so I usually do at least some research before making a meal: read a magazine, google a recipe, ask a family member, or have a craving from a restaurant I want to try to make at home. I guess my subconscious was channeling a craving for Bona Cucina’s mussels in white wine because I kind of sort of ended up with that at the end of my cooking, so here’s my version of their Mussels in White Wine Garlic Sauce. I was just trying to whip up a quick meal, so I actually didn’t take any photos until the finished product (whoops) but I thought I’d share it anyways. I still had some mussels left over from when I made Angel Hair Pasta with Mussels in a Red Pepper Sauce so I figured I should use them.
Ingredients (serve 2 as an appetizer, multiply as needed):
- 1 dozen mussels, scrubbed and debearded
- 1/2 cup white wine
- 1/2 cup chicken broth
- 1 tablespoon olive oil
- 2-4 garlic cloves, minced (depending on how much you want to offend those around you)
- 1 shallot, minced
- Chopped parsley
- 2 tablespoons butter
Add 1 tablespoon olive oil to a large saute pan over medium high heat. Add the garlic cloves and shallot and cook for 2 minutes.
Add the white wine and chicken broth and bring to a boil.
Add in the parsley.
Then add the mussels, lower heat to a simmer, and cover. Cook for 5 minutes or until the mussels open.
Add the butter mixing until melted. Remove from heat and serve with day old bread.
I felt quite fancy for putting in about 15 minutes of work. This tasted really good! Bona Cucina must put magic in theirs (unicorn dust? leprechaun gold?) because their version is way better than this. I was still really pleased with the end result.
I love the garlic flavor (I used 4 large cloves). Shallots give a slightly sweeter taste than onions which doesn’t overpower the other flavors in the dish. I used chicken broth because I didn’t have nearly as much white wine as I thought so I had to sub in another liquid. If available, I’d suggest switching the recipe to 1 cup white wine and just a splash of chicken broth.
Mussels in White Wine Garlic Sauce
Ingredients
- 1 dozen mussels, scrubbed and debearded
- 1 tablespoon olive oil
- 2-4 garlic cloves, minced (depending on how much you want to offend those around you)
- 1 shallot, minced1/2 cup white wine
- 1/2 cup chicken broth
- 1/4 cup chopped parsley
- 2 tablespoons butter
Instructions
- Add 1 tablespoon olive oil to a large saute pan over medium high heat. Add the garlic cloves and shallot and cook for 2 minutes.
- Add the white wine and chicken broth and bring to a boil.
- Add in the parsley, then add the mussels, lower heat to a simmer, and cover. Cook for 5 minutes or until the mussels open.
- Add the butter mixing until melted. Remove from heat and serve with day old bread.
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I love mussels, and wine just adds that little extra flavor to it. Great!
The “gold dust” you’re referring to is saffron…willing to bet!..Delicious with that addition…This dish is also wonderful with a splash of Ricard or other pastis/anis liquor…Bon appétit!!!
Oh these look so good! I love mussels, they remind me so much of home in Europe 🙂 Wonderful recipe!
Yum. Love mussels.
Oh yum I absolutely love mussels, can’t get enough of ’em and this recipe sounds absolutely delish! Congratulations on Top 9!! Buzzed your post, have a good one! =]
This is so simple and delicious. I make the broth ahead of time and just leave it on the stove. Then grow the muscles in right before I want to eat them. That way the prep work is done before company arrives!
Great idea on make ahead.