Mussels in garlic, butter, and white wine sauce…
I remember the first time I had mussels and pomme frites at a restaurant. They were super delicious and I loved dipping the fries in the sauce. Once I realized how easy they were to make and that mussels were super cheap ($7 or so for a 2lb bag from Whole Foods), my mussels making adventures would begin. This batch is a garlic butter variety and I’ve made others that were either coconut curry or tomato pesto.
- 2 lb. bag of mussels (I buy from Whole Foods)
- 4 tablespoons of butter
- 3 tablespoons of truffle oil
- 1/2 cup of diced onions
- 1 tablespoon of minced garlic
- 1 andouille sausage link (Wellshire Farms)
- 1 tablespoon of pesto
- 2 cups of spinach
- Salt and pepper to taste
- Sauté onions, garlic, and andouille sausage in butter and truffle oil.
- After onions and sausage are browned, add in about 2 cups of cooking white wine and the pesto.
- Once that comes to a boil, turn down the stove and let simmer. Add salt and pepper to taste. Add in the mussels and cover for about 10 minutes.
- After about 10 minutes, move around the mussels making sure all mussels are covered with sauce. Add in the spinach and cover again for 5 minutes. Done and done!
What’s your favorite mussels recipe?