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Mussels with Capers & White Wine
These shellfish steamed with garlic, capers, and wine make a dinner that can be ready in minutes. Try our spicy version using jarred spaghetti sauce.
PREP: 15 minutes
COOK: about 10 minutes
MAKES: 4 main-dish servings
1 tablespoon margarine or butter
1 medium shallot, finely chopped (about 2 tablespoons)
2 garlic cloves, crushed with garlic press
1/2 cup dry white win
2 tablespoons drained capers
3 pounds mussels, scrubbed, with beards removed
1/2 cup loosely packed fresh parsley leaves, chopped
1. In 5-to-6-quart saucepot or Dutch oven, melt margarine over medium-high heat. Add shallot and garlic, and cook 2 minutes, stirring frequently. Stir in wine and capers, and heat to boiling; boil 2 minutes.
2. Add mussels to saucepot and cook over medium-high heat, covered, 10 minutes or until shells open, stirring occasionally. Discard any unopened mussels.
3. Serves mussels in bowls with sauce. Sprinkle with parsley.
These shellfish steamed with garlic, capers, and wine make a dinner that can be ready in minutes. Try our spicy version using jarred spaghetti sauce.
PREP: 15 minutes
COOK: about 10 minutes
MAKES: 4 main-dish servings
1 tablespoon margarine or butter
1 medium shallot, finely chopped (about 2 tablespoons)
2 garlic cloves, crushed with garlic press
1/2 cup dry white win
2 tablespoons drained capers
3 pounds mussels, scrubbed, with beards removed
1/2 cup loosely packed fresh parsley leaves, chopped
1. In 5-to-6-quart saucepot or Dutch oven, melt margarine over medium-high heat. Add shallot and garlic, and cook 2 minutes, stirring frequently. Stir in wine and capers, and heat to boiling; boil 2 minutes.
2. Add mussels to saucepot and cook over medium-high heat, covered, 10 minutes or until shells open, stirring occasionally. Discard any unopened mussels.
3. Serves mussels in bowls with sauce. Sprinkle with parsley.
