Steamed Mussels in Wine Sauce
- Prep Time
- Cook Time
- 50 mussels
- Difficulty Level Easy
- (4.5 /5)
- 1 rating
- 2 tablespoons olive oil
- 2 tablespoons butter
- ¾ cup finely chopped shallots
- 1 tablespoon finely minced garlic
- ¼ teaspoon red pepper flakes
- ¼ teaspoon salt
- ¼ cup finely chopped parsley (save 1-2 teaspoons for garnish)
- ⅔ cup diced tomatoes
- 1 cup dry white wine
- 1 generous pinch saffron
- 2-3 pounds live mussels, beards removed and scrubbed
- 2-4 slices of deli bread
- 1 tablespoon olive oil
- sprinkle of salt
- halved garlic clove
- Place mussels in a large pan of cold water for 30 minutes. This helps the mussels to "pump" any sand out of their shells.
- Clean mussels by scrubbing thoroughly and pulling beards to the hinge side of the shell. Not all of the mussels will have them. Throw away any mussels that are open.
- Melt olive oil and butter in a large sauté pan over medium high heat. Add shallots and garlic and sauté until shallots are translucent. Add in parsley, red pepper flakes, tomatoes, salt, saffron and wine. Bring to a simmer.
- Add mussels and cover pan for ten minutes.
- While mussels steam, rub remaining olive oil on bread slices, sprinkle with salt, and toast in a small pan the tops and bottoms until light crust forms. Remove from pan and rub halved garlic clove over the slices.
- Plate opened mussels and broth. Garnish with remaining parsley and serve with toasted bread points.