How long does it take to make Shellfish Steamed in White Wine?
A kilo of mussels for about 4 servings; cook them in a covered pot in dry white wine with garlic, 3–4 minutes.
Step by Step
| # | What to do | How long |
|---|
| 1 | Heat the olive oil in a wide pot over medium heat | — |
| 2 | Add and fry 5–8 minutes, stirring now and then | — |
| 3 | Add the garlic and fry about 30 seconds to 1 minute, just | — |
| 4 | Add the mussels and the wine, cover and cook 3–5 minutes | — |
| 5 | Add the salt and black pepper and shake the pot | — |
| 6 | Scatter the parsley on top and serve with the broth | — |
How to Tell It's Done
- until the onion is soft and translucent and starts to turn golden at the edges
- until fragrant
- until it opens
Tips
- Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
- The shellfish are done when they open, after just a few minutes: long cooking makes them tough.
More Ways
- Heat olive oil and garlic, and when the garlic turns golden add the mussels and wine and cook about 3 minutes, until almost all have opened; butter, parsley and lemon juice at the end.
- You can also boil the wine with the garlic first and only then add the mussels, cover and cook.
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