MUSSELS IN WHITE WINE

Who doesn’t love a hot bowl of mussels in garlicky white wine broth and toasted garlic bread to soak up the broth?! My mouth is literally watering as I type this and remember this unforgettable meal. Perfect dinner on a cold and rainy winter night. It is my favorite recipe by Ina Garten. Not sure which part I liked most, the broth with shallots, garlic, saffron and white wine OR the mussels themselves. The combination of flavors are truly divine. A MUST TRY!

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MUSSELS IN WHITE WINE

Yield: 4

Author: Yasmine Wahab

Prep time: 10 MinCook time: 20 Mininactive time: 30 MinTotal time: 1 Hour

Ingredients

For the mussels

• 3 pounds cultivated mussels
• 1/3 cup all-purpose flour
• 2 tablespoons unsalted butter
• 2 tablespoons good olive oil
• 1 cup chopped shallots (5 to 7 shallots)
• 1 1/2 tablespoons minced garlic (5 to 6 cloves)
• 1/2 cup chopped canned plum tomatoes, drained (4 ounces)
• 1/2 teaspoon good saffron threads
• 1/3 cup chopped flat-leaf parsley
• 1 tablespoon fresh thyme leaves
• 1 cup good white wine
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper

For the garlic bread

• 1 small French boule 
• 2 garlic cloves 
• 1/4 cup olive oil

Instructions

1. To clean the mussels, put them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the "beard" from each with your fingers. If they're dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren't tightly shut.
2. In a large non-aluminum stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until the shallots are translucent. Add the tomatoes, saffron, parsley, thyme, wine, salt, and pepper. Bring to a boil.
3. Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). 
4. Meanwhile, slice the bread and brush both sides with olive oil and place in a toaster.  Once toasted and crunchy, rub a clove of garlic on one side of the bread and set aside. 
5. With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom. Pour the mussels and the sauce into a large bowl and serve hot.

Recommended Products:

Staub Cast Iron 5.5-qt Round Cocotte

Duralex 100010 Made In France Lys Stackable 10-Piece Bowl Set

Pyrex Glass Measuring Cup Set (3-Piece

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xo,

Yas