Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, steamed mussels in white wine. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Steamed Mussels in White Wine is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They are fine and they look wonderful. Steamed Mussels in White Wine is something that I’ve loved my entire life.

To get started with this recipe, we must first prepare a few components. You can cook steamed mussels in white wine using 15 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Steamed Mussels in White Wine:

1. Prepare 2 lb mussels, scrubbed & debearded
2. Prepare 3 tbs. virgin olive oil
3. Make ready 2 tbs. butter, unsalted
4. Prepare 1/2 cup white onion, chopped
5. Prepare 3 shallots, chopped
6. Take 1 jalapeno (green or red), finely chopped
7. Get 2 cloves garlic, finely sliced
8. Take 1/2 tsp. red pepper flakes
9. Make ready 1 cup white wine
10. Get 1 tsp. dried thyme
11. Take Dash salt / pepper
12. Make ready 1 cup plum tomatoes, seeded and chopped
13. Make ready 3 scallions (green onions), thinly sliced
14. Prepare 1/2 cup flat-leaf parsley, chopped
15. Get Toasted garlic bread

Steps to make Steamed Mussels in White Wine:

1. Storing Mussels: rinse mussels in netted bag with water and then refrigerate on a small plate until ready to prepare that day. You can place in freezer periodically for 20 minutes to really chill.
2. Preparing Mussels: cut open netted bag and place mussels in a colander. Remove any "beards" with your fingers, scrub ones that may be dirty, and discard ones that aren't tightly shut.
3. Place colander in a large bowl and fill with water. Soak for 20 minutes in refrigerator, then drain.
4. Tip: After preparing and chopping veggies, prepare the garlic toasted bread.
5. In a big sauté pan, 12-14” with lid (or a large pot), heat the oil and butter over medium heat. Add the onion, pepper, and shallots, cook for 3-4 minutes. Stir a bit.
6. Add the garlic and red pepper flakes, cook for 1 more minute. Add the wine, thyme, and dash of salt & pepper. Slightly stir.
7. Bring this up to a boil, add the mussels, cover, and give the pan (pot) a shake or two. Reduce to medium-high heat and steam for about 4-5 minutes. Then check to see if most, if not all, of the mussels are opened.
8. Add the tomatoes, scallions, and a bit of white wine to the pan and cover. Shake the pan and turn off heat. Let steam for another 1-2 minutes.
9. Before pouring the mussels and the broth into the bowl(s), discard any unopened ones. Serve hot with a sprinkling of parsley and don't forget the toasted bread.
10. Ah, one of the best parts of the meal!

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