Mussels w/garlic and wine sauce

Foods to make in praise of our Blessed FSM, pasta based and otherwise.

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KC Observer
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Mussels w/garlic and wine sauce

Postby KC Observer » Mon Mar 13, 2006 6:51 pm


Got 5 lbs of mussels and prepared them this way:

1 stick butter
1 whole garlic bulb minced
1 whole shallot minced(important to use shallot and not an onion)
2/3 - 3/4 bolltle of dry white wine

cook and drain angel hair pasta

simmer the minced garlic and minced shallot in the butter in a large pot
add the white wine
wait 'till the wine starts to simmer
add mussels (well rinsed) to pot. Cover pot
Wait 5-7 minutes and then stir mussels from top to bottom so that all mussels have chance to be on the bottom and in the sauce
simmer for another 4-5 minutes
When all mussels have opened up, they should be cooked.
remove from heat and pur into large serving bowl

Serve over the pasta. MMMMMMMMMMMMMMMMMM!
The Pope

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Dr. Otis Lansa
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Postby Dr. Otis Lansa » Mon Mar 13, 2006 7:09 pm

Another excellent mussel recipe, either on it's own or with pasta (from my old restaurant):

Per serving:

Mussels - allow 8-10 per person for pasta, or more for a main course.

3 or 4 cloves of garlic, finely chopped
1 tbsp finely chopped FRESH ginger root
1 whole shallot, finely chopped. Can substitute red onion or scallions if desired.
3 - 4 tbsp sliced or slivered sundried tomatoes. If using dry form, soak in hot water for several minutes prior to use. Oil-packed tomatoes can be used directly (drain oil).

1-2 tbsp butter or olive oil

8 oz (1 cup) alfredo or cream sauce
2 tbsp soy sauce
Salt and pepper to taste

Crushed or chopped chillies if desired
Sliced scallions (whites and greens) and lemon for garnish

Saute garlic, ginger, shallots and sundried tomatoes in butter or olive oil over medium heat until they begin to brown; add mussels, alfredo sauce, soy sauce and seasoning. Cover and simmer over low to medium heat until mussels are fully open (sauce should bubble up over mussles; turn gently during cooking if necessary).

Serve over pasta or with bread on the side. Garnish with lemon and scallions.

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Postby Moonman » Tue Mar 14, 2006 12:22 pm

If you are ever in Baltimore... John Stevens Pub on Thames St has the best mussels in wine sauce ... served with crusty bread. You'll lick the bowl. In the same area (Fells Point) is Bertha's from the "Eat Bertha's Mussels" bumper sticker fame.
Everything you know is wrong... "the positivists" or the "Firesign Theater"

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KC Observer
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Postby KC Observer » Mon Mar 27, 2006 12:02 pm

I love the Fells Point area. Lot's o' good places to eat there. I like Shuckers there. Nice informal place with good food and a great view of the harbor. Also really like the Little Italy area too.
The Pope

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Richard A Montague.
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Postby Richard A Montague. » Fri May 12, 2006 8:25 pm

MM sounds delicious.
I love mussels, and with pasta they'd be even better!
:worship: :fsm_float:

:worship: :fsm_float:

:shellfish: CRAB!

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