Mussels smothered with red wine sauce are a fabulous way to enjoy your seafood. Some people get freaked out by the thought of cooking seafood owing to its laborious process of cooking in most cases. But mussels in red wine sauce are an exception. It is extremely easy to make and the flavours lies in its simplicity. A hint of garlic and the intensity of herbs make this dish a big success. The sweet mussels strike the right chord with the red wine sauce and is sure to steal your heart with the very first bite. Warm up in a chilly winter evening with this gourmet dish and crusty Italian bread by its side and indulge in the lavish flavours. It can double duty as both an entree or main course.
Mussels in season are very economical and are now readily available from fishmongers and supermarkets. Hence, getting the supply for this dish is hardly a problem. However, try to serve them fresh and discard those which have opened. A little attention to these small details and you serve a delicious decadent dish on plate.
- 4 lb live mussels in their shells
- 290 ml dry red wine
- 2 large onions
- 3 garlic cloves, finely chopped
- 2 bay leaves
- ½ tsp dried oregano
- ½ tsp dried thyme
- 7 oz butter, melted
- Juice of 1 lime
- Salt and pepper
- Scrub the mussels well making sure they are free from any unwanted sea attachments. Please see link above for proper cleaning instruction of mussels.
- Leave the mussels to soak in a bowl of cold water for at least 20 minutes.
- Keeping the butter and lemon juice aside, place the drained mussels in a large saucepan with all the other ingredients.
- Bring the covered saucepan to the boil over medium heat.
- Cook for 5 – 9 minutes (until the shell opens) stirring occasionally.
- Place the mussels into serving dishes and serve up with a bowl of strained cooking juice for each person.
- Mix the lime juice and melted butter together and also serve up in small bowls. Add crispy french bread and a delicious ceasar sald.