They should only take a couple minutes to open up. 48 ratings Add a comment Show Full Nutrition Label (Nutrition information is calculated using an ingredient database and should be considered an estimate.) Save Recipe This is a spin on the classic recipe for French steamed musselsyou know, the big bowl of mussels bathed in white wine, butter, and garlic. Add the wine then the mussels, cover with a lid and allow the mussels to steam. Stir and cook for a minute or two to soften slightly. Warm the oil in a pan big enough to allow the mussels to expand and add the onion and garlic. It's quick, inexpensive, light and tasty. Finely slice the shallot/onion and garlic. Or bathe them white wine, coconut milk, saffron and chilies, like. Mussels in white wine (moules marinires) Octoby Caroline's Cooking Mussels in white wine (moules marinire s) is an incredibly simple and easy dish to make, but oh so delicious. It was such a tasty meal that I know you’d enjoy, too, and such a comfort to know that I could replicate one of my favorite Boston dishes in my own kitchen. You can cook them the classic way in white wine, butter, garlic, with a few sprigs of parsley. The same as I’ve always done at Mother Anna’s, I devoured these delicious mussels and scooped up the fragrant, hearty tomato sauce with a hunk of soft Italian bread. It’s aged for about 18 months in French oak barrels before being bottled. It has a rich golden color with notes of citrus, vanilla, and toasted hazelnuts on the nose. Plus, after steaming in the pot for just under 10 minutes, they were ready in a snap! Hagafen Cellars Reserve Napa Valley Chardonnay Made from grapes grown in Napa Valley. Steaming in a big pot with sautéed garlic, onions, my favorite white wine and a homemade tomato sauce, the aroma of these mussels was just heavenly. Open the lid after 5-7 minutes and see if the shells are open. Shake the pan once or twice during cooking, with the lid still on, to distribute the mussels and clams. It’s this dish that has remained my absolute favorite decadence on a cold winter day in New England, and I’ve finally learned to recreate it in my own home! In a large saucepan over medium-heat, sweat the onions and the thyme leaves in a little oil until the onions are soft and translucent. Add mussels, clams, white wine, garlic, and parsley and cover the pot with a lid cook shells until they open, about 5 minutes. For twelve bucks, you can be served the most mouthwatering, scrumptious bowl of saucy steamed mussels fit for a king, and alongside it a hunk of freshly baked Italian bread. Every time I visit Boston, the one restaurant I must visit is Mother Anna’s in the North End.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |