Spoon some aioli on a piece of toast, dunk it in the broth, and eat it along with the white wine-soaked mussels. Repeat.1 large egg yolk1 garlic clove, finely grated1 tsp (or more) fresh lemon juice1/4 cup vegetable oil1/4 cup extra-virgin olive oilKosher salt2 tbsp olive oil1 medium yellow onion, choppedKosher salt, freshly ground pepper2 garlic cloves, finely chopped2 tablespoons tomato paste1/2 cup white wine4 pounds mussels, debearded, scrubbed2 teaspoons fresh thyme leavesSliced country-style bread, toasted (for serving)Lemon AioliWhisk egg yolk, garlic, and lemon juice in a medium bowl. Whisking constantly, drizzle in vegetable oil, then olive oil in a slow, steady stream; whisk until aioli is emulsified.DO AHEAD: Aioli can be made 1 day ahead. MusselsHeat oil in a large heavy pot over medium-high heat. Add onion, season with salt and pepper, and cook, stirring often, until softened, about 5 minutes. Add garlic and cook, stirring often, until fragrant, about 1 minute. Add tomato paste and cook, stirring, until it begins to darken, about 2 minutes.

Add wine and bring to a boil. Reduce heat and simmer until liquid is slightly reduced, about 1 minute.Add mussels and 1/2 cup water to pot, cover, and reduce heat to medium. Cook, stirring occasionally, until mussels open (discard any that do not open), 10–12 minutes.Ladle mussels and broth into shallow bowls and top with thyme; serve with bread and lemon aioli.Read MoreSubmitWill be used in accordance with our Privacy PolicyMoules marinière with cream, garlic and parsley 1 garlic clove, finely chopped 2 shallots, finely chopped a bouquet garni of parsley, thyme and bay leaves 100ml/3½fl oz dry white wine or cider 120ml/4fl oz double cream handful of parsley leaves, coarsley chopped crusty bread, to serveFishy SeafoodSeafood ClamsFish Seafood RecipesShellfish RecipesSeafood DinnersKeto ClamsSeafood Side DishesClam DishesShellfish StewForwardSmall, sweet clams are cooked in a garlicky white wine and cream sauce to create the best sauce for sourdough bread dipping.

3Mussels in White Wine Sauce: Easy 10-minute recipe of a fancy and delicious dinner. Steam mussels with onion, garlic, white wine. Serve with fresh ciabatta. If you love mussels as much as I do, let me introduce: Mussels in White Wine Sauce. So easy to make and yet so fancy and so enjoyable in winter. Mussels have always been an exclusive delicacy to me, so I was happy to find out that in Germany they are relatively cheap and easy to get (at least in the Northern part, where I’m living at the moment). They are harvested from the North and Baltic Sea in late autumn and winter. They don’t require complicated methods of preparation, so the most basic approach would be the best. I like to steam a batch of mussels with a bit of onion and garlic, white wine, lemon juice and parsley. Serve them with fresh ciabatta and a glass of white wine and you’ll have a nice fancy meal for any occasion, be it a dinner party, a quick weekday dinner or a date night in (which was my case). It’s a perfect meal for days when you don’t want to spend much time in the kitchen and yet want to eat something fancy and delicious.

And again, they are so good with white wine! Mussels are beneficial for your health, too. They are highly nutritional, containing protein and omega-3 fatty acids, vitamins (C, B12) and minerals (zinc, folic acid, phosphorous and others). They are very good for your immune system, which is especially useful in winter.which is the best port wine When purchasing mussels, make sure that shells are tightly closed. best wine uk 2013The freshest mussels have a briny ocean smell. best wine bars in americaWhen cooking, discard mussels with broken or opened shells, wash the rest in cold running water and if necessary, remove the beards attached to the shells. best sellers wine store

From this moment on you just need ten minutes to cook them! Check how to make mussels in white wine sauce below: 1 1 1 2 Eat them with your hands. To extract a mussel from is shell, take an empty shell in your working hand and use it as forceps. Soak up the sauce with ciabatta bread and use the rest for other dishes (e.g. soups, risotto, pasta).wine online shopping canada Have you ever made steamed mussels? best buy wine and spiritsWhat is your favorite method?top red wines in nz(Image credit: Leela Cyd)best wine bar central Whether we're talking about a dinner party or a quick weeknight meal, it doesn't get much better than a giant bowl of steamed mussels. the best red dry wine

This dish has the kind of easy elegance and immediate gratification that I look for in both cases. Today, I'm sharing my favorite, most basic method for quickly steaming a batch of mussels. It's simple — just mussels steamed with broth and white wine — but oh so very good! (Image credit: Leela Cyd) Mussels are easy to farm and don't have a lot of the ecological downsides of many other farmed seafoods. As such, mussels are one of the best and most affordable seafoods out there. You can find mussels at almost any seafood counter these days, and they're generally a great choice. When buying mussels, look for mussels that have tightly closed shells and that smell fresh and briny like the ocean. One or two cracked shells isn't a huge concern (it happens!), but if the majority of the mussels are open or show cracked shells, move on to another batch — these are signs that the mussels are old or have been poorly handled. Mussels are living creatures, and they're still alive when you buy them at the store.

They're best if you can cook them close to when you buy them, but they'll be fine for a few days in the fridge. If you need to store them, place the mussels inside a bowl big enough to hold all of them. Cover the bowl with a damp dishtowel or paper towel to keep the mussels protected and moist, and store in the fridge. The mussels need to breathe, so don't store them in an airtight container or in water. They may release a little liquid into the bowl; Freshly purchased mussels that are prepared properly pose very little food safety risk. Before cooking, look over the mussels carefully. The mussels should be tightly closed. Discard any mussels with cracked shells. If you see a mussel that is open, tap it gently against the counter; in a live mussel, this will trigger a reaction to close its shell. If the mussel doesn't close, it has died and should be discarded. Also discard any mussels that don't open after cooking. This might sound a little scary, but trust your instincts.

Follow this simple advice: before cooking, shells closed; after cooking, shells open. This basic recipe is delicious all on its own — a word that I don't use lightly. I still make mussels just like this all the time. When you're in the mood to experiment, use this recipe as a template. As long as you have some sort of liquid to steam the mussels, you can do anything. Use beer or cider as the liquid; add fennel or lemongrass or any other vegetable to the base. A spoonful of curry paste or a sprinkle of spices can take the dish in another direction entirely. Do you love steamed mussels? What are your favorite ways to make them? More on Steamed Mussels Thai Red Curry Steamed Mussels Linguini with Mussels and Dandelion Greens How to Clean and Debeard Mussels What's the Deal with P.E.I Mussels? How Do You Eat Mussels? My Edible Escape: A Bowl of Mussels Quick Rewards: Steamed Mussels for Dinner How To Make Steamed Mussels 3 to 4 pounds mussels

2 tablespoons olive oil or butter, or a mix 2 medium shallots, minced 3 cloves garlic, minced 1 cup chicken or vegetable broth 1/2 cup white wine, amber beer, cider, or more broth Minced parsley, to garnish Lemon wedges, to garnish Crusty bread, like baguette or ciabatta, to serve Check over the mussels: Rinse the mussels in a strainer and check them over. All the mussels should be tightly closed. If the shell is open, tap the mussel lightly against the counter; if the shell doesn't close in a few minutes, discard the mussel. Debeard the mussels: Many commercial mussels will already be debearded, but it's good to check them anyway. Look for a group of short brown strings coming out the mussel on one side where the two halves of the shell close — this is the "beard." Grip these strings with your fingers or a pair of tweezers and tug gently from side to side. As you tug, the strings will pull out and detach from the shell. It's ok if you don't remove all of the beard or if you miss the beard on a few mussels;

it's not harmful to eat, just tough and not very pleasant. (For more instructions, see How To Clean and Debeard Mussels.) Sauté the shallots and garlic: Warm the butter or olive oil over medium-high heat in the saucepan (if using butter, let it melt completely). Add the minced shallots and garlic. Sauté until the shallots are translucent and the garlic is fragrant, 1 to 2 minutes. Add the mussels: Pour all of the mussels into the pot. Add the broth and wine: Pour the broth and wine over the mussels. Cover and cook: Immediately cover the pan with the lid. Cook with the lid on for 5 minutes. Shake the pan once or twice during cooking, with the lid still on, to distribute the mussels. Check the mussels: After 5 minutes, remove the lid and check the mussels. Nearly all the mussels should be open by now. If not, cover and cook an additional 1 to 2 minutes. Discard any mussels that haven't opened after this time. Serve the mussels: Serve the mussels straight from the pan or pour the mussels and the broth into a serving bowl.