Herbed Mussels In Wine Recipe
Ingredients
3 pounds mussels
2 tablespoons butter or margarine
1/3 cup chopped green onions
1 large clove garlic, minced
1/4 teaspoon dried Italian seasoning, crushed
3/4 cup Vegetable Juice
1/4 cup Chablis or other dry white wine
Generous dash pepper
Directions
Discard any open mussels that do not close when tapped with fingers.
Scrub mussels; clip off beards with kitchen shears.
In 4-quart saucepan over low heat, in hot butter, cook onions with garlic and Italian seasoning until onions are tender, stirring often.
Add mussels, juice, wine and pepper.
Heat to boiling; reduce heat to low.
Cover; simmer 6 to 8 minutes or until mussels open, stirring occasionally.
Discard any mussels that do not open.
With slotted spoon, remove mussels from pan; remove and discard top halves of shells.
Arrange mussels on serving platter; pour sauce over mussels.
Scrub mussels; clip off beards with kitchen shears.
In 4-quart saucepan over low heat, in hot butter, cook onions with garlic and Italian seasoning until onions are tender, stirring often.
Add mussels, juice, wine and pepper.
Heat to boiling; reduce heat to low.
Cover; simmer 6 to 8 minutes or until mussels open, stirring occasionally.
Discard any mussels that do not open.
With slotted spoon, remove mussels from pan; remove and discard top halves of shells.
Arrange mussels on serving platter; pour sauce over mussels.
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