Mussels in Garlic White Wine Sauce2012-06-29
- Yield : 1 pouind mussels
- Servings : 2
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
This is something I did the other night. Mr. Wonderful was working late. I didn’t know what to fix him. The kids were gone. What resulted has had him talking ever since.
I had a bag of frozen mussels in the freezer left over from our Crab Boil for Chris’ birthday.
I started with 2 tablespoons of olive oil and 2 tablespoons of butter. Put them in a pot and let the butter melt and the olive oil heat up. Swirled the pot around a bit and let them get nice and cozy together.
Chopped up one-half a large onion pretty fine. Also chopped up 3 cloves of garlic – again pretty fine.
Tossed them into the pot with the olive oil and butter.
Cook them low -you don’t want them to brown, just get nice and transluscent and soft.
Add one cup of white wine.
I also added 1/2 teaspoon of dried thyme.
Then I mixed all of this together and dumped in a pound of mussels. I buy them frozen at Wal-Mart. It’s what we have to do in the southwest. Please don’t judge us non-oceanic people. But we have incredible beef out here.
Can I just stop for a minute and tell you… when we do a crab boil, I don’t really care for mussels. In this recipe, I actually like them….it’s all in the sauce I think.
Stir the mussels into the sauce and pop the lid on.
Cook for about 8-10 minutes on medium-low heat. Any mussel that doesn’t open, you want to throw away. They’re bad I tell ya…BAD! Toss em!
While that’s cooking, take a loaf of your favorite crusty bread and put it into the oven to warm. I put mine right on the oven rack at 350º for about 8 minutes. It’s perfect.
Now take your mussel pot and pour the whole mess, broth and all into a bowl.
Take your crusty bread and slice it. Place it around the outside of the bowl.
You could serve this with a salad and it’s a nice light meal for two.
Or serve it as an appetizer.
Either way, I know it makes Mr. Wonderful happy.
If it makes him happy, I’m happy.
And I kind of like it myself.
- 2 T. olive oil
- 2 T. butter
- ½ large onion, chopped fine
- 3 cloves garlic, minced fine
- 1 c. white wine
- ½ t. thyme
- pinch of salt and pepper
- 1 pound mussels
- 1 loaf crusty bread of your choice
- Heat butter and olive oil in large sauce pan just until butter melts over medium heat.
- Add onion and garlic. Cook on medium-low for 3 minutes.
- Add white wine and thyme.
- Cook another minute then add mussels.
- Put lid on pot and cook 8-10 minutes.
- While cooking place bread on rack in oven and let warm.
- Remove bread and slice.
- Pour contents of pot with mussels and sauce into bowl.
- Serve in bowl with bread for dipping in sauce
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