Mussels in White Wine and Garlic Sauce
The first time I made this dish, I put so much wine, that’s all it tasted like. So, I got my husband on board to help me and we managed to get it pretty much right. It’s not an exact science, like all recipes like this. It’s more of what you like. How much garlic, to or to not add red pepper flakes. That kind of thing. Adjust to your preference.
- 1 2lb bag farm-raised mussels
- 3 to 5 cloves of garlic, minced
- 1 Tbsp red pepper flakes, or to taste
- 2 Tbsp olive oil
- 2 Tbsp butter
- 2 tsp parsley flakes
- 1/2 cup of wine, approximately
1. First thing you need to do is clean the mussels. The mussels I buy are already de-bearded, but I do go through them and make sure there is no residual beard lingering anywhere. If there is, take a small paring knife and and scrape it off. Rinse several times and scrub them thoroughly. Discard any that are open. Place in a bowl with ice and refrigerate until you are ready to put them in the pan.
2. Heat a large pan and add the olive oil and butter. When that is hot, add the garlic and red pepper flakes and cook until a light golden brown.
3. Add the wine. Pouring slowly and carefully. Add parsley flakes.
4. Add the mussels, including the ice. Cover the pan and let simmer until they all open. This takes about five minutes or so. Just keep checking. As soon as they are open, you want to get them off of the heat. Nothing worse than a chewy mussel.
5. Serve with spaghetti or linguine and, most importantly, a very large loaf of bread for sopping up all of that incredibly delicious sauce. It’s the best part.