Italian Classics Main Meals Seafood

Mussels Al Vino Bianco (White Wine Sauce)

2 Dozen Mussels
2-3 Cloves Sliced Large
Pinch Dried Chiles
3 Small Chopped Shallots
1 Can Diced Tomatoes (low sodium)
1 Cup Dry White Wine
Olive Oil

  1. Scrub mussels in cold water to remove sand
  2. Heat olive oil in pan and sauté garlic, add chiles
  3. Add chopped shallots last and cook all ingredients through until shallots are translucent
  4. Add one can of low sodium diced tomatoes and one cup of dry white wine to pan or pot
  5. Let simmer on low heat for 5-10 minutes
  6. Add mussels to sauce on medium heat, spread evenly in sauce
  7. Cover and let them simmer
  8. Mussels are done once opened
  9. If Mussels do not open, do not eat

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