How to Prepare Yummy Garlic Mussels

Garlic Mussels. 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.

Pass a basket of soda bread to mop all the juices. This is a budget-friendly, easy one-pot meal. Add wine and increase the heat to a medium-high to bring to a simmer. You can cook Garlic Mussels using 12 ingredients and 5 steps. Here is how you cook that.

Ingredients of Garlic Mussels

1. It's 1 pound of mussels.
2. It's 5 of minced garlic cloves.
3. It's 1 of small container if cherry tomatoes cut fine.
4. Prepare 1 of minced shallot.
5. You need 1 handful of vermacelli pasta or thin spaghetti.
6. Prepare of dried or fresh parsley.
7. Prepare 1/4 cup of white wine or sherry wine.
8. You need 1/2 stick of butter.
9. It's to taste of salt /pepper.
10. Prepare of grated parmesan cheese.
11. It's 1 tablespoon of red pepper flakes.
12. You need 1/2 of onion minced.

Mussels are simmered in a tomato-based sauce flavored with garlic and wine in this simple but delicious recipe for a special weeknight meal. Add the mussels, stir to coat and increase heat to high. Add the wine or water, and put on lid. Add the mussels, broth, and wine to the pot and cover with a lid.

Garlic Mussels instructions

1. Boil stock pot full of cold water. Meanwhile mince garlic and shallot. Add 3 tbsp of butter to a warm pan, immediatley pour in a 1 tablespoon of olive oil. Add minced garlic, shallots,tomatoes, onions, red pepper flakes, to butter olive oil..
2. Add in mussels (frozen) stir around and add in wine. Cover with tight lid for 3 minutes..
3. Rmove lid, and observe all mussels to make sure they are all open. Discard any that do not open. Season with salt, pepper, and a sprinkle of parsley..
4. When pasta is finished, with a tongs lift pasta from water, allowing some of the pasta water to go with pasta into pan with mussels. Toss. Finish with a swirl of olive oil and good quality grated parmesan cheese over top!.
5. Make a side salad and pour yourselves a glass of white wine.... and let the magic happen!.

Detach the lid from the base and place the mussels still sitting in their shells on a baking sheet. Quickly pour in wine into the pan and season with black pepper. Bring sauce to a boil, stir in mussels, and cover immediately. Really good, the timings were spot on and the mussels came out tender and tasty. I used parsley for the fresh herb, and added a squeeze of lemon with the butter at the end.