Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a special dish, mussels in a white wine & saffron sauce with oregano bruschette. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Mussels steamed in white wine and served in a sauce made from the cooking liquid with butter and shallots is a classic French preparation of mussels, moules marinières. This is Guy's method for moules marinières, the way he grew up making it in France, and one of the easiest and loveliest ways. Mussels in white wine sauce with garlic, parsley, and butter is one of our favorite summer seafood recipes to make! These are made just like how they come.
Mussels in a white wine & saffron sauce with oregano bruschette is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Mussels in a white wine & saffron sauce with oregano bruschette is something which I’ve loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can have mussels in a white wine & saffron sauce with oregano bruschette using 9 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Mussels in a white wine & saffron sauce with oregano bruschette:
- Prepare 800 g mussels
- Get Small chopped onion
- Prepare Saffron
- Make ready 2-3 bay leaves
- Get Glug of white wine
- Get Olive oil
- Prepare to taste Salt
- Prepare Bread for bruschette
- Make ready Oregano
It's divine, plus the leftover broth is fantastic for soaking up with a. Rinse the mussels again in fresh cold water to remove any bits of shell or barnacle, and drain in a colander. Using your fingers or paring knife, remove beards (strings that hang from the mussel shells), and discard. In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt.
Instructions to make Mussels in a white wine & saffron sauce with oregano bruschette:
- Clean mussels well, removing beard, set aside. Fry onion gently in olive oil. Add bay leaves when softened. Cook for 1 min. Then add saffron and wine. Let wine evaporate
- Add mussels with a sprinkle of salt. Cover and cook on medium heat for a few minutes until they open. Meanwhile, prepare the bruschette. Rub bread with garlic. Drizzle with olive oil. Sprinkle with oregano and place under a hot grill until brown on both sides
- Enjoy 😁
Using your fingers or paring knife, remove beards (strings that hang from the mussel shells), and discard. In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt. Steamed mussels prepared Provencal-style for a taste of southeastern France. This seafood delicacy comes together with the help of white wine and garlic. Make sure to discard any with broken shells.
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