Juicee's mussels steamed in white wine, butter, & garlic
Juicee's mussels steamed in white wine, butter, & garlic

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, juicee's mussels steamed in white wine, butter, & garlic. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Steamed mussels with white wine is a classic dish and it's incredibly easy to make. The recipe below will serve four people for dinner. The mussels' natural juices combine with the white wine and butter to make its own sauce, and it really is a heavenly, golden elixir of which you'll want to savor.

Juicee's mussels steamed in white wine, butter, & garlic is one of the most favored of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Juicee's mussels steamed in white wine, butter, & garlic is something that I have loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can cook juicee's mussels steamed in white wine, butter, & garlic using 11 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Juicee's mussels steamed in white wine, butter, & garlic:
  1. Make ready 4 tbsp Unsalted butter
  2. Take 2 Shallots thinly sliced
  3. Prepare 2 Garlic cloves minced
  4. Get 1 cup Dry white wine
  5. Make ready 1/2 cup Heavy cream
  6. Prepare 2 lb Mussels, well rinsed and debearded
  7. Make ready 3 tbsp Chopped, fresh parsley
  8. Take 1/2 tsp Salt
  9. Prepare 2 tsp Freshly ground pepper
  10. Prepare 1 Crusty french bread
  11. Take 1 Freshly squeezed lemon to taste

Shallots, garlic, and white wine make the perfect broth. As the mussels steam, the broth gets trapped inside the shells. It's divine, plus, the leftover broth is perfect for soaking up with a good loaf of bread. Mussels in white wine make an easy yet elegant Saturday (or anyday) meal.

Instructions to make Juicee's mussels steamed in white wine, butter, & garlic:
  1. In large stockpot, melt butter over medium heat. Add shallots and garlic, sautè 6 minutes. Add wine and heavy cream; bring to boiling. Add mussels; stir and cover.
  2. Cook 3 minutes, or until mussels open. Do not overcook. (discard any mussels that do not open)
  3. Add parsley, salt, & pepper; stir gently to combine..
  4. Serve mussels in deep serving bowls with crusty bread, lemon, dipping butter, wine & garlic sauce….yummmm! Enjoy! :)

In a large non-aluminum stockpot, heat the butter and olive oil over medium heat. Rinse and scrub mussels under cold water. Using your fingers or paring knife, remove beards (strings that hang from the mussel shells), and discard. Here's what you need: mussels, unsalted butter, yellow onion, garlic, red pepper flakes, kosher salt, white wine, fresh parsley, bread. Discard any mussels with cracked or broken shells, or that do not close.

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