Your folders
Your folders
Export 10 ingredients for grocery delivery
Step 1
Soak mussels in water for 30 minutes to clean. Drain very well (excess water will affect broth.) Use fingers to pluck off the beard from mussels, if they haven’t already been removed. Discard any mussels whose shells aren’t tightly shut. Towel dry all cleaned mussels.
Step 2
In a large non-aluminum stockpot or Dutch oven, heat butter and olive oil over medium heat. Add onions and cook 4 minutes. Add garlic and stir 2-3 minutes or until garlic/onions are translucent. add lemon juice, drained tomatoes, parsley, wine, salt, and pepper. Bring to a boil and boil 3 minutes uncovered (sauce will be reduced.)
Step 3
Add the mussels, stir to coat, and cover pot. Cook over medium heat for 5-6 minutes or just until all mussels are opened, shaking a few times during cooking to distribute heat. Do not overcook. Once most of the mussels are opened, it is done. Immediately remove from heat. Use tongs to pluck out all opened mussels, placing them in a serving bowl. Discard any that never opened. Pour wine sauce with chopped veggies over the mussels. Sprinkle with freshly chopped basil. Serve immediately with fresh lemon wedges.
Your folders
simplyrecipes.com
5.0
(40)
15 minutes
Your folders
withablast.net
4.5
(180)
20 minutes
Your folders
food.com
5.0
(19)
15 minutes
Your folders
copykat.com
5.0
(1)
10 minutes
Your folders
simplysophisticatedcooking.com
25 minutes
Your folders
foodnetwork.com
4.7
(214)
20 minutes
Your folders
bakingmischief.com
5.0
(2)
15 minutes
Your folders
leitesculinaria.com
4.8
(5)
10 minutes
Your folders
sidechef.com
4.8
(4)
Your folders
ladybehindthecurtain.com
5.0
(34)
Your folders
cookingwithnonna.com
5.0
(1)
Your folders
food.com
5 minutes
Your folders
food.com
5.0
(48)
15 minutes
Your folders
myjourneybacktobasics.com
12 minutes
Your folders
billyparisi.com
5.0
(7)
10 minutes
Your folders
allrecipes.com
4.7
(3)
15 minutes
Your folders
bigoven.com
30 minutes
Your folders
marthastewart.com
3.3
(32)
Your folders
bitebounty.com