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We hope you got benefit from reading it, now let’s go back to steamed mussels in white wine recipe. To make steamed mussels in white wine you need 15 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Steamed Mussels in White Wine:

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