Steamed Mussel Sauce with Lemon and White Wine
By America's Test KitchenPublished on August 22, 2007
Time
35 minutes
Yield
Serves 4
Ingredients
3 dozen mussels, rinsed thoroughly, weedy beards removed½ cup dry white wine ¼ teaspoon olive oil 2 medium cloves garlic, minced½ teaspoon red pepper flakes 1 medium lemon, zest grated to yield 1 teaspoon zest, juiced to yield 2 tablespoons juice2 tablespoons minced fresh parsley leaves Table salt
Before You Begin
This sauce is fairly soupy, so serve it with bread. Use linguine or spaghetti and feel free to substitute littleneck clams for the mussels.
Instructions
- Bring mussels and wine to boil in large soup kettle over medium-high heat. Lower heat to steam mussels until most have opened, 4 to 5 minutes. Discard any that have not opened. Remove mussels from shells if desired; set aside. Strain liquid through paper towel-lined sieve and reserve. Wipe out soup kettle with another paper towel.
- Heat oil over medium heat in now empty soup kettle. Add garlic and pepper flakes; sauté over medium heat until garlic is golden, about 1 minute. Add strained mussel broth, zest, and juice; simmer to blend flavors, 3 to 4 minutes. Return mussels to kettle; heat to warm through. Stir in parsley and add salt to taste. Toss sauce with cooked pasta and serve immediately.
Time
35 minutesYield
Serves 4Ingredients
3 dozen mussels, rinsed thoroughly, weedy beards removed
½ cup dry white wine
¼ teaspoon olive oil
2 medium cloves garlic, minced
½ teaspoon red pepper flakes
1 medium lemon, zest grated to yield 1 teaspoon zest, juiced to yield 2 tablespoons juice
2 tablespoons minced fresh parsley leaves
Table salt
Ingredients
3 dozen mussels, rinsed thoroughly, weedy beards removed
½ cup dry white wine
¼ teaspoon olive oil
2 medium cloves garlic, minced
½ teaspoon red pepper flakes
1 medium lemon, zest grated to yield 1 teaspoon zest, juiced to yield 2 tablespoons juice
2 tablespoons minced fresh parsley leaves
Table salt
Ingredients
3 dozen mussels, rinsed thoroughly, weedy beards removed
½ cup dry white wine
¼ teaspoon olive oil
2 medium cloves garlic, minced
½ teaspoon red pepper flakes
1 medium lemon, zest grated to yield 1 teaspoon zest, juiced to yield 2 tablespoons juice
2 tablespoons minced fresh parsley leaves
Table salt
Why This Recipe Works
It took very little work to turn mussels into a quick pasta sauce. For our steamed mussel sauce recipe, we simply steamed the mussels in wine, strained the resulting broth to use in a simple sauce, and tossed both with linguine or spaghetti.
Before You Begin
This sauce is fairly soupy, so serve it with bread. Use linguine or spaghetti and feel free to substitute littleneck clams for the mussels.
Instructions
- Bring mussels and wine to boil in large soup kettle over medium-high heat. Lower heat to steam mussels until most have opened, 4 to 5 minutes. Discard any that have not opened. Remove mussels from shells if desired; set aside. Strain liquid through paper towel-lined sieve and reserve. Wipe out soup kettle with another paper towel.
- Heat oil over medium heat in now empty soup kettle. Add garlic and pepper flakes; sauté over medium heat until garlic is golden, about 1 minute. Add strained mussel broth, zest, and juice; simmer to blend flavors, 3 to 4 minutes. Return mussels to kettle; heat to warm through. Stir in parsley and add salt to taste. Toss sauce with cooked pasta and serve immediately.
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