9/04/2012

Mussels In White Wine

Hi there... I hope you had a great holiday weekend. My weekend was just fab. Work has been super busy lately, so the weekend was fab in the sense that I watched hours of Sex And The City in my pj's, napped, shopped online, ate some fabulous food and watched my college football team trample their opponent (Roll Tide!). Those are the important things in life ya know...


Speaking of eating good food, I made my most favorite dinner in the world (at the moment), Ina's mussels in white wine. I made it while watching the movie Julie and Julia, which somehow made the whole process somewhat even more enjoyable...


This succulent, delicious, one-pot meal only takes about 20 minutes to make. That includes prep time. That makes this hard-working girl happy, which means I make it often. :) I eat it straight out of the pan with a glass or three of wine. I also eat my weight in crusty Italian bread dunked in the sauce, but it's fine. Finger-licking fine. :)


And yep, those are orange mussels. I didn't do it. The saffron did. The flavor it gives this dish is amazing, so saffron now has a permanent place in my pantry.

Here is what you need and what to do:

3 lbs of cultivated mussels
2 tablespoons unsalted butter
2 tablespoons of extra-virgin olive oil
1 cup of chopped shallots
1 1/2 tablespoons of minced garlic
1 can of diced or chopped whole tomatoes, drained
1/2 teaspoon of saffron threads
1/3 cup of chopped parsley
1 tablespoon of fresh thyme
1 cup of good white wine (this is my favorite)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Add the mussels to a large collar and throughly rinse them. Make sure all of the beards are trimmed and that they are all closed. Discard any mussels with chipped shells and those that don't shut when you attempt to close them. Set aside. In a large pot, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes. Add the garlic and cook for 3 more minutes or until the shallots are translucent. Add the tomatoes, parsley, wine, thyme, salt and pepper. Bring to a boil.

Add the mussels to the pot, cover the pot and cook on medium heat for about 8-10 minutes or until the mussels are open. Discard any mussels that didn't open.


Serve hot and don't forget the crusty bread. Or the wine. :)
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8 comments:

  1. Delicious... the perfect summer plate!

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  2. I am LOVING your food photos. My MIL makes a yummy dish similar to this but I've never made it myself. May have to try it on our beach trip in a few weeks.

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  3. Yup, send that my way!!!! Your food photography is kicking butt!!! When is the book coming out?

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  4. This looks nothing short of amazing and I love that movie!!

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  5. The food styling is AMAZING!

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  6. This looks amazing! And can you believe I just tried mussels for the first time 2 weeks ago?! I mean ... I've really been missing out! Can't wait to try out this recipe.

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  7. I absolutely love mussels and your recipe sounds great. I also love your photos--so beautiful. Thanks for sharing.

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  8. I saw your instagram of this goodness on Monday--and was so eager to see this post. THIS LOOKS AMAZING! thanks for sharing, Tiffany! xoxo {av}

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Thanks so much for your comment!

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