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| Name | Ina Garten's 5-Star Mussels in White Wine | Barefoot Contessa | Food Network |
| Video Uploader | Video From Food Network |
| Upload Date | This Video Uploaded At 09-12-2023 14:00:12 |
| Video Discription | Ina Garten's Mussels in White Wine make an easy yet elegant Saturday (or anyday) meal. #InaGarten #BarefootContessa #FoodNetwork #Mussels Subscribe to Max to stream more #BarefootContessa! #StreamOnMax Get the recipe ▶ https://foodtv.com/3GzNqlC Subscribe to Food Network ▶ http://foodtv.com/YouTube Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your a**** and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! 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 Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Ina Garten's 5-Star Mussels in White Wine | Barefoot Contessa | Food Network https://youtu.be/Xsdsrdd59KM |
| Category | Howto & Style |
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