Mussels in white wine sauce PDF Print E-mail

Mussels in White Wine Sauce (Mejillones a la Marinera - Spain)

2 pounds mussels
1/4 cup finely chopped shallots or onions
2 cloves garlic, finely chopped
2 tablespoons olive oil or vegetable oil
1 cup dry white wine
Pinch of saffron or paprika
Minced parsley

Clean mussels. Discard any that are not tightly closed. Cook and stir shallots and garlic in oil in Dutch oven over medium heat until shallots are tender.

Stir in wine and saffron. Heat wine mixture to boiling; add mussels. Cover and boil until mussels open, 3 to 5 minutes.

Remove mussels to bowl with slotted spoon; keep warm. Cook remaining liquid in pan over high heat until slightly thickened, about 5 minutes. Pour sauce over mussels. Sprinkle with parsley.

Serve with French bread.

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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