Recipe: Steamed Mussels In White Wine
Updated: 01/16/2013 12:01 AM
By: Dan Eaton
Many types of shellfish are at their best during the cold winter months and today on Cooking at Home, we'll be steaming mussels in white wine with sundried tomatoes, caramelized onions, fresh thyme and a bit of cream.
Large clove garlic
5 Tbs Butter
Sliced French bread
1 Medium onion
2 lbs mussels
1 Tbs fresh chopped thyme
1/3 - 1/2 cup sundried tomato strips
3/4 - 1 cup dry white wine
1/3 - 1/2 cup heavy cream
Preheat the oven to 400 degrees and then mince a large clove of garlic. Add 2 to 3 Tbs of room temperature butter to that and mix it up.
Then spread it over the top of some sliced French bread on a baking tray and pop the tray into the preheated oven.
While you're keeping your eye on the bread, peel and thinly chop one medium onion.
Add 2 Tbs of butter to a heavy bottomed pan that is large enough to eventually hold the mussels and add the onion to that and saute it to caramelize a bit.
I'm using 2 pounds of mussels today and, while I'm cooking the onions along on medium heat, I want to rinse the mussels under cold water, drain them and discard any mussels that are open and remain open.
Once the onions have browned up a little bit, add about 1 Tbs fresh chopped thyme and 1/3 to 1/2 cup sundried tomato strips, add 3/4 to 1 cup dry white wine and 1/3 to 1/2 cup heavy cream and bring it up to a boil.
At that point add the mussels, give the pan a shake and put a lid on top to steam the mussels open.
The mussels won't take any more than 4 to 5 minutes to steam open and then you'll want to turn the heat off and leave the lid on top.
Take the croutons out of the oven when they're golden brown and it's time to eat.
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