April 2014

Steamed Mussels In Riesling Broth

Show: Chef At Home 2   Chef: Michael Smith   Category: Soup

Ease of Cooking: Easy  
Yields: 4 Servings  

  • 2 cups of Riesling or other white wine
  • 1 tbsp of mustard
  • 2 onions, sliced thinly
  • 2 cloves of garlic, peeled and sliced
  • 5 lb of mussels, cleaned and de-bearded
  1. Put wine, mustard, onions and garlic into a large pot. Add mussels last.
  2. Place over high heat and cover with a tight fitting lid. Steam until mussels have opened, about five minutes
  3. Separate mussels from shells, discard shells, and strain broth into a clean pot. Discard any un-opened mussels.
  4. Reheat broth and add mussel meat back in.
  5. When they have heated through, add 2 cups of baby spinach and stir until wilted.
  6. Serve in wide bowls with crispy whole grain dippers.
Tags: seafood , fruits

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