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Raidis Estate

Raidis Estate
 
5 August 2019 | Raidis Recipes | Raidis Estate

Mussels with garlic and red wine

A big bowl of mussels, some crusty bread and red wine is the way to get you through these last few lingering weeks of winter.

 

Mussels take on a delicious and luxurious taste when cooked in a red wine broth. And of course, this dish is perfectly paired with a bottle of Merlot or Shiraz, a green salad and crusty bread.

 

What you’ll need:

 

1 head garlic

Extra-virgin olive oil, for drizzling

4 tablespoons butter

4 sprigs fresh thyme

2 cups fruity red wine

Coarse salt

4 pounds fresh mussels, scrubbed thoroughly

1/2 cup fresh flat-leaf parsley leaves, chopped

 

Method

 

Heat oven to 180 degrees. On parchment-lined foil, drizzle garlic with oil; tightly seal. Bake until tender, about 1 hour. Once cool, remove cloves from papery skin and set aside.

 

In a large pot, heat 1 tablespoon butter over medium heat; add thyme and roasted garlic cloves. Cook 1 to 2 minutes, then add wine and season with salt. Bring to a boil, add mussels, and reduce heat to medium. Cook, covered and undisturbed until shells have opened, 6 to 8 minutes.

 

Stir mussels and, with a slotted spoon, transfer to a warm serving bowl. (Discard unopened shells.) Return broth to a boil and reduce by half. Whisk in remaining 3 tablespoons butter and parsley. Ladle sauce over mussels and serve immediately.

 

Enjoy!

 

 

 

 

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