Mussels With Meyer Lemon Garlic White Wine Sauce
This dish makes a delightful appetizer - not too filling, and eating the mussels while sopping up the delicious broth with bread will allow you time to cook your main course. Best of all, it's quick and easy, while still impressive enough for guests.
- 2 tablespoons olive oil
- 4 shallots minced
- 1 cup vidalia onion diced
- 1 bay leaf
- 8 garlic cloves minced
- 1 tablespoon fresh parsley
- 1 tablespoon tarragon chopped
- 1 tablespoon oregano chopped
- 1 tablespoon thyme chopped
- 3 Meyer lemons juice & zest
- 1/2 cup plum tomatoes chopped
- 1 cup white wine
- 2 1 pounds ⁄2mussels scrubbed
- 3 tablespoons butter
- Add the olive oil to a large skillet, and saute the shallots and chopped vidalia onion 3 to 5 minutes, until softened and translucent.
- Add the garlic, spices, Meyer lemon juice and zest, chopped tomato, and wine.
- Stir together, and allow to simmer for a minute or so to blend the flavors.
- Add the mussels, and cover. Let them steam for about 5 minutes. All of them should be opened.
- Remove the mussels from the skillet with a slotted spoon, and divide between 4 plates.
- Add the butter to the pan and whisk the sauce together to blend flavors.
- Pour the sauce over the mussels.
- Serve with additional lemon wedges.
Note: Before you add the mussels, be sure to inspect them, and discard any where the shells are not tightly shut.
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