Mussels in White Wine and Garlic S

auce


3 tablespoons extra virgin olive oil

3 tablespoons butter

4 cloves of garlic, minced

1/2 serrano chili, seeded,membrane removed and finely diced

1 cup Rutherford Hill Sauvignon Blanc

2 pounds of mussels

¼ cup parsley, finely chopped


Saute garlic and chili in extra virgin olive oil and butter over medium heat.  Cook for 1-2 minutes. 


Add cleaned mussels and stir. Turn heat to medium high and add wine.  Cover immediately. 


Allow the mussels to cook for 3-5 minutes or until they open.  Discard any unopened mussels.


Add parsley and gently stir to combine.  Cook for another minute.  Serve with garlicky crusty baguette slices.



Garlicky Baguette


1 baguette, sliced into ½ inch slices

4 tablespoons butter

3 cloves of garlic minced

1 tablespoon finely chopped fresh parsley


Melt butter in a small saucepan over medium high heat.  Add garlic and cook together for 2 minutes.  Do not let garlic burn. Remove the saucepan from heat.  


Brush slices of bread on both sides with the butter avoiding the garlic bits.  Place on a grill or grill pan set on medium high heat.  Heat for 2-4 minutes or until the bread is golden brown and crusty.  Baste again with garlic butter.  Place bread slices on a plate and sprinkle with parsley.  Serve with mussels.



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