All Easy Recipes. Cook all that you can cook. Mussels With Wine Sauce
(Midia Krassata)
 
What You Need:            (To Serve: 4 to 6)
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  • ½ cup chopped onion
  • 2 teaspoons minced garlic
  • 3 tablespoons vegetable or olive oil
  • 3 quarts mussels, cleaned and bearded
  • 1 cup dry white wine
  • 4 sprigs parsley
  • 1 sprig fresh thyme, or ½ teaspoon dried thyme
  • 1 bay leaf
  • ½ teaspoon pepper
  • ¼ cup white vinegar
  • 2 tablespoons prepared mustard
  • ½ teaspoon salt
  • 1 cup olive oil
  • ¾ cup diced, blanched celery
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon dried tarragon

    • How To Cook:
    1. In a Dutch oven, saute onion and garlic in oil until soft. Add well scrubbed mussels, wine, parsley sprigs, thyme, and bay leaf. Sprinkle with ¼ teaspoon pepper.

    2. Bring to a boil, cover, lower heat, and simmer for 6 to 7 minutes, shaking pan, until mussels open. Transfer mussels to a large bowl.

    3. Strain cooking liquid through cheesecloth, and boil to reduce to 1 cup.

    4. In another bowl, combine ¼ teaspoon pepper, vinegar, mustard and salt. Pour in olive oil in a slow stream.

    5. Add celery, parsley, and tarragon, and stir the mixture into the reduced cooking liquid.

    6. Pour over the mussels and serve at room temperature.
    		 
    		 
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