Mussels In White Wine with Lemon
Mussels have a rich, sweet flavor and plump, tender texture. Publix mussels are fully cleaned, so all grit and sand is removed. Rinse thoroughly with fresh water. Discard any mussels with cracked or broken shells prior to cooking.
Servings 4 Servings
Ingredients
- 2 cups white wine
- 1/2 cup lemon juice
- 3 pounds mussels well rinsed
- 2 tablespoons unsalted butter
- 2 tablespoons fresh Italian parsley chopped
Instructions
- Preheat large sauté pan on medium-high. Combine wine and lemon juice in pan and bring to boil. Add mussels and cover; cook 6–8 minutes or until mussels open. Discard mussels that remain closed after cooking.
- Stir butter into broth until melted. Sprinkle with parsley.
Other Preparation Methods
- Steam: Bring 2 cups water to boil in large stockpot on high. Stir in 1 teaspoon salt, 3 bay leaves, and 1 quartered lemon. Place 3 pounds rinsed mussels in steamer basket; add to pot. Cover and cook 6–8 minutes or until mussels open. Discard bay leaves and mussels that remain closed after cooking.
- Stew: Combine in large stockpot, 8 cups tomato juice and 1 cup each: diced potatoes, sliced onions, and fresh corn kernels. Bring to a boil. Reduce heat to medium-low; cook 10–15 minutes or until potatoes are tender. Add 3 pounds rinsed mussels; cook 6–8 more minutes or until mussels open.
