Mussels in White Wine Sauce
Rate this recipe
3.1/5
(29 Votes)
Ingredients
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- 1 onion
- chopped
- 5 garlic cloves
- 4 TBS butter
- 2lb bag of mussels
- scrubbed and cleaned
- 3 tomatoes
- chopped
- 2 TBS Bourbon Smoked Pepper
- ground
- 1 TBS cayenne pepper
- 1 1/2 TBS Bourbon Barrel Foods' Worcestershire
- 1/2 c parsley
- chopped
- Lemon wedge
- french bread
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Cook the onion and garlic in the butter on medium for 1-2 minutes. Add the mussels and cook for another 2 or so minutes.
Step 2
Meanwhile, cut the bread into slices and put a 1/2 TBS of butter on each piece. Sprinkle with Bourbon Smoked Salt. Broil on high for 2-3 minutes. Make sure the bread does not burn.
Step 3
Add all other ingredients except the lemon to the mussels. Cook for 5 minutes. Put the mussels in a large bowl and squeeze a lemon over the mussels. Serve with bread.
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Chef Tips and Tricks
Zesty Lemon Pavlova
Named for the famous ballerina Anna Pavlova, this delicate lemon pavlova is simply divine.
INGREDIENTS
- Eggs
- Confectioner's sugar
- Fresh lemon juice
- Sugar
- Flour
- Butter
- Lemon zest
METHOD
- Separate egg yolks and whites
- In a bowl, whisk egg whites
- Add confectioner's sugar
- Distribute on baking pan and flatten center lightly with a spoon
- Bake for 30 minutes at 250 degrees
- While that's baking, squeeze fresh lemon juice into a bowl
- Add egg yolks, sugar, and flour then whisk together
- Add butter and whisk again
- Take the merigues out of the oven once they're ready
- Spoon the filling into the center of the meringues
- Grate lemon rind and sprinkle the zest over the top of the pavlovas
- Serve!
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