English
Deutsch
español
français
italiano
-
Newest
Light salmon roll
Omelette with cherry tomatoes and cheese
Rice sponge cake
Spaghetti with shrimps in creamy garlic sauce
Cabbage with champignons
Beef Stroganoff with Mushrooms and Cream
Mussels in white wine
Mussels in white wine are an ideal option for a romantic dinner: light, refined and… conducive to a tempting continuation of the evening, because all seafood are considered strong aphrodisiacs. Well, if such a turn of events does not attract you now, it is worth learning how to cook this dish, if only because it is very tasty, simple and fast. In fact, mussels are steamed, not in water: the wine sauce only gives the seafood a special flavor. In addition, it is very tasty to dip slices of fresh bread into such a “gravy”, which you should definitely accompany this wonderful dish when serving.
How to cook Mussels in white wine
Step 1
Prepare the mussels. Wash sinks thoroughly and scrape to remove debris. Tap them and discard any open shells that don't close when tapped.
Step 2
Crush the garlic and peel. Cut coarsely. Peel and chop the onion. Wash the parsley and pat dry. Remove coarse stems. Finely chop the remaining greens.
Step 3
Put a large enough saucepan on the fire (all the mussels should fit in it later, and so that they take up no more than two-thirds of the volume). Pour in the olive oil and heat up. Sauté the onion and garlic on it.
Step 4
Pour in white wine and bring to a boil. Place the mussels in a saucepan and season with salt. Cook for 3-4 minutes over high heat, shaking the container occasionally, until the shells begin to open.
Step 5
Add parsley. Shake the pot of mussels again and transfer them to a serving platter. Discard unopened shells. Mussels can be served with fresh bread on the table.
Mussels in white wine - FAQ About Ingredients, Baking Time and Storage
Reviews: 0
0 Overall ratingHave you already prepared this recipe? Tell what you think.
Write a review
Trending
Funchoza with pork
Funchoza with pork is a Korean dish that is prepared very quickly from glass noodles with meat, vegetables, soy sauce and spices. Funchoza with pork is spicy and aromatic. The noodles become transparent during cooking and absorb not only the taste an
Hearty sandwich with Vienna sausages
We tell you how to make an unusual and very filling filling for a sandwich. We used Viennese sausages as a basis. They are the best choice, as they do not have much fat. And to complete the taste, we added a boiled egg and lecho. All that remains is
Adyghe cheese at home
Adyghe cheese is soft and tender. Moderately salty, aromatic and dense. You can cook many dishes of Caucasian cuisine with this cheese. You can also make this cheese at home, and do it without much difficulty.
Azerbaijani kutabs
Kutaby (or gutaby) is a traditional Azerbaijani snack, a thin pie with a filling of ground beef or lamb with the addition of lamb fat. Onions, herbs, cheese, and sometimes even pumpkin are also used for the filling of kutaby. Kutaby are fried in a dr
Azu in Tatar style
Azu is a Tatar dish that gained popularity in Soviet times. Traditionally, azu is made from lamb or beef, with onions, potatoes and pickles added. Everything is cut into strips and stewed in tomato sauce.
