Recipe: Mussels in White Wine and Herbs

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If you’re looking for a special recipe to make on a chilly winter night, you’ve come to the right place! Our chefs at Landmark Hospitality love this recipe because it is easy to follow and makes for an absolutely delicious dinner. Read on and get the recipe to make our version of Mussels in White Wine and Herbs!

Mussels in White Wine and Herbs

Ingredients:
1/4 cup all-purpose flour
3 quarts mussels, scrubbed and debearded
1 cup dry white wine (can use Sauvignon Blanc or Pinot Grigio)
1/4 cup minced scallions, shallots, or leeks
4 parsley sprigs, plus 1/4 cup roughly chopped parsley for garnish
1/2 of a bay leaf
1/2 tsp. roughly chopped fresh thyme
1/8 tsp. freshly ground pepper
3 tablespoons unsalted butter
1 baguette, in 1/2 inch slices, drizzled with olive oil and toasted

Instructions:
Whisk the flour together with 4 cups of water in a large mixing bowl. Add the cleaned mussels to the mixture, topping off with water as needed to cover the mussels.

Allow the mussels at least half an hour of soaking time in order to ensure that they disgorge any sand and grit.

Bring the wine, minced onion, parsley sprigs, bay leaf thyme, pepper, and butter to a simmer in a large (6+ quarts) stockpot over high heat.

Meanwhile, drain the mussels from their flour and water liquid, and rinse once more.

Add the clean mussels to the stockpot, top with the lid and shake vigorously from time to time, in order to ensure that the mussels cook evenly. Continue with this for 5 minutes, or until the majority of the mussel shells have opened (this is your indication that they’re cooked through).

Serve the mussels in shallow soup/pasta bowls, and ladle over some of their briny broth on top. Garnish with minced parsley, and serve alongside the toasted baguette.

Notes
Discard any mussels whose shells are cracked or open when raw (this indicates that they’re likely dead, a serious no-no when cooking shellfish). Likewise, discard any mussels that don’t open after steaming.

Check back for more recipes coming soon from our chefs at Liberty House, Stone House and The Ryland Inn!

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