Recipe for cooking mussels in white wine sauce
Recipes from Spain and Portugal :: Spanish and Portuguese Main Dish Seafood
2 lbs. mussels
1/4 c. finely chopped shallots or onions
2 cloves garlic, finely chopped
2 Tbsp. olive oil or canola (or other vegetable) oil
1 c. dry white wine
Pin. of saffron or paprika
Minced parsley
Clean mussels. Discard any that are not tightly closed. Cook and stir shallots and garlic in oil in Dutch oven over med. heat until shallots are tender.
Stir in wine and saffron. Heat wine mixture to boiling; add mussels. Cover and boil until mussels open, 3 to 5 mins.
Remove mussels to bowl with slotted spoon; keep warm. Cook remaining liquid in pan over high heat until slightly thickened, about 5 mins. Pour sauce over mussels. Sprinkle and distribute with parsley.
Serve with French bread.
