My cousin and family plus my aunt came to visit. Went to Springvale Market saw there are mussels. Bought about 2 kg of mussels as my cousin and family love to eat mussels. I decided to use just 1 kg for this Sauvignon blanc butter garlic sauce for these mussels. The other red wine, red peppercorns, capers and cherries tomatoes sauce.

I took it to my sister’s house as she says she will host them. I am glad to be able to cook something different and contributed two plates of mussels with different flavoured sauce. My sister bought some food from Asian restaurant, cook rice to go with it.

Another sister made salad and bought ice cream. Well, everyone enjoyed the different variety of food and especially the mussels. I have learned a different technique to cook the unopened mussels. I place them in baking tray with a film of water into hot preheated oven 200 degrees C and cook it until it open. As I don’t like wasting food. Well 10 mussels that didn’t open when I steamed it didn’t go to waste.

This is a simple, quick and easy way to place it on the dining table. My Sauvignon blanc butter garlic sauce is delicious to go with the steamed mussels. Let’s steamed mussels and enjoy it with white wine, cold beer or even red wines!!! It also goes well with garlic bread.

Ingredients

1 kg mussels, debearded and cleaned
1 1/2 Tbs minced garlic
1 small onion, finely chopped
1 1/4 c Sauvignon blanc or any dry white wine
1 Tbs lemon zest
4-6 Tbs proactive spread or butter
2-4 bay leaves
water enough for steaming
2 Tbs oil
salt
pepper

Method

Place a deep saucepan on medium high heat, add enough water and a pinch of salt to steam the mussels. Steam the mussels for about 5 minutes, by this time the mussels should open up. I do it four batches, not to overcrowd the mussels to allow mussels space to open up. Transfer the open mussels into deep plate; arrange it standing up. Cover with foil and set aside.

Meantime, in another saucepan heat 2 Tbs oil on medium heat. When oil is hot, add in garlic and onion, season lightly with salt and black pepper.  Cook stirring until garlic and onion softened and lightly browned about 2 minutes. Now add in wine cook for about 5 minutes. Next add in proactiv spread, lemon zest and bay leaves into the wine broth, swirling the saucepan until proactiv spread melted.

Check the seasoning and broth. Broth should be creamy smooth. Pour the broth over the mussels in the deep plate, making sure the sauce is on all the mussels as much as possible. Serve with rice and side dishes or garlic bread. Enjoy!!!

Note: Removed the mussels that do not open into a baking pan. Fill the baking pan with a film of water. Preheat the oven 200 degrees C. Once oven is hot, place the unopened mussels in baking pan into the hot oven, cook it for 20 -25 minutes until the mussels open. If it still not open, discard it.

https://helenscchin.com/2024/01/21/sauvignon-blanc-butter-garlic-steamed-mussels/

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