Mussels in a White Wine Sauce
Yield
12 servingsPrep
10 minCook
25 minReady
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | whole |
garlic cloves
crushed |
*
|
| 2 | tablespoons |
olive oil
|
|
| 1 | cup |
onions
julienned |
|
| 1 | pinch |
red pepper flakes
|
*
|
| 2 | each |
thyme sprigs
fresh |
* |
| 1 | cup |
white wine
dry |
*
|
| 64 | each |
mussels
|
*
|
| 2 | tablespoons |
italian parsley
chopped |
|
| 2 | tablespoons |
butter
|
|
| 2 | tablespoons |
bread crumbs
|
|
| ½ | cup |
chicken broth
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | whole |
garlic cloves
crushed |
*
|
| 3E+1 | ml |
olive oil
|
|
| 237 | ml |
onions
julienned |
|
| 1 | pinch |
red pepper flakes
|
*
|
| 2 | each |
thyme sprigs
fresh |
* |
| 237 | ml |
white wine
dry |
*
|
| 64 | each |
mussels
|
*
|
| 3E+1 | ml |
italian parsley
chopped |
|
| 3E+1 | ml |
butter
|
|
| 3E+1 | ml |
bread crumbs
|
|
| 118 | ml |
chicken broth
|
|
Directions
In a deep skillet, cook the garlic cloves until golden in the olive oil.
Add onions and cook until wilted.
Add red pepper flakes, thyme, and whitewine, and bring to a boil.
Then simmer for 2 minutes.
Add mussels and parsley.
Cover tight and cook over medium flame untilshells open (approximately 3 to 5 minutes).
Add parsley, butter andbreadcrumbs, and if the mussels do not have enough juice, you can addchicken stock.
Bring all to a vigorous boil for 2 minutes, shaking theskillet well so that all ingredients mix well.
