Recipe of Award-winning Mussels in a white wine, butter, garlic and parsley sauce

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, mussels in a white wine, butter, garlic and parsley sauce. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Divide mussels and broth among four bowls. In a large pot with a lid, heat the oil and butter over medium heat. I've added an extra touch, a white wine, garlic and parsley paste! Serve with chunky chips and garlic ciabatta to dip into the sauce!

Mussels in a white wine, butter, garlic and parsley sauce is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Mussels in a white wine, butter, garlic and parsley sauce is something that I have loved my whole life.

To begin with this recipe, we have to prepare a few components. You can cook mussels in a white wine, butter, garlic and parsley sauce using 8 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Mussels in a white wine, butter, garlic and parsley sauce:

1. Get 1 Kilo fresh mussels
2. Make ready 1 tablespoon oil olive oil
3. Take 1 large chunk unsalted butter
4. Get 1 white onion or shallot, finely sliced or diced
5. Make ready 2 garlic cloves, finely diced
6. Get 1/2 glass white wine
7. Make ready Season with a sprinkle salt & pepper (optional)
8. Make ready Handful chopped fresh parsley

Remove mussels from the pan with tongs and place in a clean bowl. Simple recipe for preparing mussels in white wine sauce, also known as mussels marinière. The mussels are steamed in a broth with butter, white wine, garlic, shallots, parsley, thyme. Butter, shallots, garlic, chopped tomatoes, lemon juice, and white wine, create a light and savory broth.

Instructions to make Mussels in a white wine, butter, garlic and parsley sauce:

1. In a large stockpot, add the oil, butter and onions. Cook onions until soft and translucent. Stir occasionally. Then add the garlic and cook for a minute.
2. Add the mussels along with white wine then cover with a lid. Let the wine cook out and mussels steam. Once the mussels have opened up, add the parsley, cover and let it cook for another minute. Season with a sprinkle with salt or pepper (optional). Shake the stockpot and keep covered until mussels have opened up.
3. Remove from heat and transfer mussels along with the sauce into one large serving bowl or individual serving bowls.
4. Eat immediately while hot and serve with sliced baguette bread to dip in the liquor.

The mussels are steamed in a broth with butter, white wine, garlic, shallots, parsley, thyme. Butter, shallots, garlic, chopped tomatoes, lemon juice, and white wine, create a light and savory broth. I like to toast baguette slices to dip and for a Scrub the outside and debeard the mussels if present, pull fibrous beard towards the hinge of the shell to remove and discard. White wine really is the ingredient that makes all the difference here. Wine adds complexity and flavour to the sauce of an otherwise very simple recipe.

So that’s going to wrap it up with this special food mussels in a white wine, butter, garlic and parsley sauce recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!