Mussels in Red Wine Sauce Recipe
Last weekend I was craving mussels, but didnt have the ingredients for my favorite recipe, so I came up with this one.
It's now my New Favorite Recipe. Keith's thoughts...."You can make this anytime and it wont hurt my feelings any" which translated means-GREAT! Serve with your favorite salad, I made Classic Ceasar, and a loaf of hot bread to sop up the sauce.
Ingredients
- 2 lbs live mussels
- 3 cups merlot
- 4 tablespoons butter
- 1/4 cup dried chives
- 1/8 cup red pepper flakes
- 1 tablespoon minced garlic
- 2 tablespoons fresh lemon juice or 2 tablespoons lime juice
- 1 (28 ounce) can diced tomatoes with basil and oregano
- pepper
Instructions
- Scrub and remove beards from mussels.
- Set Aside.
- In a large sauce pan combine the wine and butter.
- Bring to a boil, reduce heat to medium.
- Add the chives, red pepper flakes and garlic.
- Stirring often reduce volume by half.
- Return heat to high and add the tomatoes with juice, citrus juice and mussels.
- Stir once to coat and cover with a tight fitting lid.
- Boil for 2-3 minutes.
- Remove from heat and discard any mussels that have not opened.
- Ladle mussels into serving bowls and pour remaining sauce on top.
- Offer pepper at table.
Add Your Own Notes
Nutrition
Serving: 955gCalories: 1216.3kcalCarbohydrates: 84.9gProtein: 67gFat: 50.6gSaturated Fat: 19.8gCholesterol: 188.4mgSodium: 1548.6mgFiber: 27.4gSugar: 13g
Tried this recipe?Let us know how it was!