Mussels, with their briny and slightly sweet flavor, are a seafood delicacy that can be prepared in a variety of ways. One classic recipe is to cook them in red wine with roasted garlic, creating a rich and flavorful dish that is perfect for a special occasion or a casual weeknight meal. This article will provide you with a step-by-step guide to making this delicious dish, along with tips for selecting the best mussels and choosing the right wine. Whether you're a seasoned chef or a novice cook, you'll find all the information you need to create a memorable mussels with red wine and roasted garlic dinner.
Here are our top 6 tried and tested recipes!
MUSSELS IN RED WINE
Mussels in a red wine sauce make an elegant appetizer for a dinner party or a quick meal to make for a weeknight. All you need is onion, garlic, tomatoes, fresh parsley, rosemary, and red wine for a rustic tomato and red wine sauce, and the best part is that it is ready in less than 30 minutes! Serve with some crusty bread to soak up the extra sauce.
Provided by Jennifer Mosinski
Categories Dinner
Time 27m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil in a skillet over medium-high heat. Saute onion in hot oil until softened and translucent, 3 to 5 minutes. Add garlic and sauté until fragrant; 1 minute more. Reduce heat to medium. Stir tomatoes, parsley, and rosemary into onions; cook until tomatoes soften, 3 to 5 minutes. Press tomatoes to release juice. Pour red wine into skillet, scraping up any browned bits of food using a wooden spoon. Bring liquid to a simmer. Add mussels and cook, stirring occasionally, until shells open, about 10 minutes. Season with salt and pepper.
MUSSELS WITH RED WINE AND ROASTED GARLIC
Mussels take on a lusty new accent when steamed in fruity red wine infused with roasted garlic and thyme. A green salad and hunks of crusty bread complete this postcard from summer.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- Heat oven to 375 degrees. On parchment-lined foil, drizzle garlic with oil; tightly seal. Bake until tender, about 1 hour. Once cool, remove cloves from papery skin and set aside.
- In a large pot, heat 1 tablespoon butter over medium heat; add thyme and roasted garlic cloves. Cook 1 to 2 minutes, then add wine and season with salt. Bring to a boil, add mussels, and reduce heat to medium. Cook, covered and undisturbed, until shells have opened, 6 to 8 minutes.
- Stir mussels and, with a slotted spoon, transfer to a warm serving bowl. (Discard unopened shells.) Return broth to a boil and reduce by half. Whisk in remaining 3 tablespoons butter and parsley. Ladle sauce over mussels and serve immediately.
Nutrition Facts : Calories 619 g, Cholesterol 157 g, Fat 23 g, Fiber 1 g, Protein 55 g, SaturatedFat 9 g, Sodium 1349 g
MUSSELS IN WHITE WINE AND GARLIC
Make and share this Mussels in White Wine and Garlic recipe from Food.com.
Provided by kyle martin
Categories Lunch/Snacks
Time 25m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 7
Steps:
- Rinse and scrub mussels under cold water.
- Using your fingers or paring knife, remove beards (strings that hang from the mussel shells), and discard.
- In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt.
- Simmer 5 minutes.
- Add mussels, cover, and increase heat to high.
- Cook until all mussels are open, about 5 minutes.
- Stir in herbs and butter.
- Remove from heat.
- Divide mussels and broth among four bowls.
- Serve immediately.
BIG MUSSELS WITH GARLIC AND VERMOUTH
Provided by Rachael Ray : Food Network
Categories appetizer
Time 12m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Heat pan over medium high heat. Add oil, garlic and thinly sliced red onion, then mussels. Arrange mussels in a single layer. Add vermouth to the pan and cover. Cook until mussels open. Discard any unopened shells. Transfer mussels to a bowl. Pour juice over mussels and sprinkle with parsley, salt and pepper. You'll need a second bowl, for shells.
MUSSELS IN RED WINE SAUCE
Last weekend I was craving mussels, but didnt have the ingredients for my favorite recipe, so I came up with this one. It's now my New Favorite Recipe. Keith's thoughts...."You can make this anytime and it wont hurt my feelings any" which translated means-GREAT! Serve with your favorite salad, I made Classic Ceasar, and a loaf of hot bread to sop up the sauce.
Provided by Diana Adcock
Categories Mussels
Time 33m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Scrub and remove beards from mussels.
- Set Aside.
- In a large sauce pan combine the wine and butter.
- Bring to a boil, reduce heat to medium.
- Add the chives, red pepper flakes and garlic.
- Stirring often reduce volume by half.
- Return heat to high and add the tomatoes with juice, citrus juice and mussels.
- Stir once to coat and cover with a tight fitting lid.
- Boil for 2-3 minutes.
- Remove from heat and discard any mussels that have not opened.
- Ladle mussels into serving bowls and pour remaining sauce on top.
- Offer pepper at table.
Nutrition Facts : Calories 1216.3, Fat 50.6, SaturatedFat 19.8, Cholesterol 188.4, Sodium 1548.6, Carbohydrate 84.9, Fiber 27.4, Sugar 13, Protein 67
ROASTED MUSSELS WITH ALMONDS AND GARLIC
This recipe can be prepared in 45 minutes or less.
Yield Serves 2 as a main course
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F.
- Scrub mussels well and remove beards. Finely chop almonds and on a baking sheet toast in middle of oven until golden, about 4 minutes.
- Mince garlic and chop parsley. In an ovenproof kettle at least 10 inches wide combine mussels, garlic, parsley, wine, and butter and season with pepper. Roast mussels, uncovered, in middle of oven, stirring once halfway through roasting, 15 minutes, or until mussels have opened. Discard any unopened mussels. Add almonds, tossing to combine.
Tips:
- Choose the Right Mussels: Opt for fresh, plump mussels with tightly closed shells. Avoid any with open shells or damaged shells.
- Properly Clean the Mussels: Use a stiff brush to scrub the mussels under cold running water. Remove any barnacles or debris attached to the shells.
- Be Patient with the Mussels: Mussels take time to open during cooking. Be patient and do not overcrowd the pan, as this will hinder the cooking process.
- Use High-Quality Ingredients: The quality of your ingredients will greatly impact the taste of the dish. Use good quality red wine, fresh herbs, and flavorful roasted garlic.
- Serve Immediately: Mussels are best enjoyed when served immediately after cooking. They tend to lose their flavor and texture if kept waiting.
Conclusion:
Indulge in the exquisite flavors of mussels cooked in red wine and roasted garlic. This delectable dish is a symphony of savory and aromatic flavors, perfect for a special occasion or a delightful weeknight meal. Remember to select fresh mussels, clean them thoroughly, and cook them with patience. The combination of succulent mussels, rich red wine sauce, and aromatic roasted garlic creates an unforgettable culinary experience. Serve this dish with crusty bread to soak up the delicious sauce and enjoy a truly satisfying meal.
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