Ina Garten’s 5-Star Mussels in White Wine | Barefoot Contessa | Food Network

Ina Garten’s Mussels in White Wine make an easy yet elegant Saturday (or anyday) meal.
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

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Mussels in White Wine
RECIPE COURTESY OF INA GARTEN
From: Barefoot in Paris
Level: Easy
Total: 1 hr
Prep: 10 min
Inactive: 30 min
Cook: 20 min
Yield: 2 servings

Ingredients

3 pounds cultivated mussels
1/3 cup all-purpose flour
2 tablespoons unsalted butter
2 tablespoons good olive oil
1 cup chopped shallots (5 to 7 shallots)
1 1/2 tablespoons minced garlic (5 to 6 cloves)
1/2 cup chopped canned plum tomatoes, drained (4 ounces)
1/2 teaspoon good saffron threads
1/3 cup chopped flat-leaf parsley
1 tablespoon fresh thyme leaves
1 cup good white wine
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Directions

To clean the mussels, put them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the “beard” from each with your fingers. If they’re dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren’t tightly shut.

In a large non-aluminum stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until the shallots are translucent. Add the tomatoes, saffron, parsley, thyme, wine, salt, and pepper. Bring to a boil.

Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). With the lid on, shake the pot once or twice to be sure the mussels don’t burn on the bottom. Pour the mussels and the sauce into a large bowl and serve hot.

2004, Barefoot in Paris, All Rights Reserved

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Ina Garten’s 5-Star Mussels in White Wine | Barefoot Contessa | Food Network

Muscles and white wine it’s one of Jeffrey and my favorite things to have when we’re in France so I thought it’d be really fun to make them for Jeffrey so for two of us I’ve got three lbs of muscles I’m just going to fill the bowl with

Water and then put a little bit of flour in the water and what this does is it take gets the muscles to give up any sand that’s in them okay oh it smells like the sea so while these are soaking I’m going to make a wine broth lots of garlic and shallots heat

Up 2 tbsp of olive oil and 2 tbsp of butter and I’m going to chop up lots of shallots just roughly chop them this is a great dish it you just serve huge bowls of steaming muscles with lots of wine broth with shallots and garlic big chunks of French

Bread okay one cup of chopped shallots right into the oil and butter I’m going to need like five or six cloves of garlic just chop them up this is a really garlicky dish it’s wonderful okay I’m just going to cook these for a few minutes until the shallots are

Translucent and the Garlic’s cooked in the meantime I’m going to get some tomatoes ready I need about a half a cup of canned tomatoes I’m just going to chop them up in the in the measure they don’t have to be perfect just a rough chop okay now I need a little saffron

Which I love it’s the stamms of crocuses which is why it’s so expensive I’m just going to put about a half a teaspoon of saffron In can smell saffron already need some fresh parsley chop it Up okay right in some fresh Thyme not the stamps just the leaves that’s about a third of a cup of parsley and about a tablespoon of time okay that should do it okay now I need a cup of white wine I picked a really nice dry white wine something I drink for

Dinner and this is what’s going to steam the muscles now I’m going to see how the muscles are doing so they’ve been soaking in the flour and you can feel a little bit of sand so it was good that we did it I just make sure they’re all closed really

Tight so this one doesn’t seem to want to close so I’m going to discard that I’m just going to take them out of the water drain them into the broth just toss them with the with the broth and put on the lid 8 to 10 minutes and dinner’s Ready I’m oh there you are I missed you know I hate when you’re away well it’s Saturday night it’ll be like Friday night there’s no chicken invol no chicken I’ve made something really special for you oh I can’t wait I can’t Wait So what do you think we should do tomorrow you know I was thinking let’s just really take a little vacation and go to se I’ll take a walk on the um dock yeah we’ll look at the boats walk down Main Street delicious what a wonderful Saturday night dinner but I have a

Question what we’re going to be so busy how are we going to work in dinner at home you know me I got that covered I love our weekends together it’s a great Weekend