Mussels in wine sauce and shrimp scampi

Mussels in White Wine Garlic-Butter Sauce

by dishinanddishes on December 28, 2009 in Fish, Main Courses

Prep: 10 mins Cook: 10 mins Level: Easy Serves: 2

Mussels cooked in a white wine garlic-butter sauce served with sliced crusty bread for dipping. My husband’s favorite meal for two!

Ingredients

• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• ½ whole Onion, Chopped Fine
• 3 whole Garlic Cloves, Minced
• 1 cup White Wine
• ½ teaspoons Thyme, Dried
• 1 pound Mussels
• 1 pinch Salt And Pepper, to taste
• 1 loaf Crusty Artisan Bread Of Choice

Preparation

Melt butter and olive oil over medium-low heat. Add onion and garlic and cook for 3 minutes or until translucent. Add white wine, thyme and mussels. Stir and cover the pot for about 8-10 minutes. Discard any unopened mussels. Season with salt and pepper.

While mussels are cooking, place the bread on an oven rack for 8 minutes. Slice. Dump the pot into a bowl. Place bread around the outside edge. Serve and dip bread into the broth. Enjoy!

Shrimp Scampi

We urge you: don’t skip the marinade step—it really gives the shrimp lots of garlicky flavor and sets this apart from other scampi recipes. b

INGREDIENTS

• 4 garlic cloves, 2 grated, 2 thinly sliced
• 1 teaspoon kosher salt
• 3 tablespoons olive oil, divided
• 1 pound large shrimp, peeled, deveined
• ¼ teaspoon red pepper flakes
• ¼ cup dry white wine
• 1 tablespoon fresh lemon juice
• ¼ cup (½ stick) unsalted butter
• 3 tablespoons chopped parsley
• Warm crusty bread (for serving)

RECIPE PREPARATION

• Whisk grated garlic, salt, and 1 Tbsp. oil in a medium bowl. Add shrimp, toss to coat, and chill, uncovered, at least 30 minutes and up to 1 hour.
  
• Heat remaining 2 Tbsp. oil in a large skillet over medium and cook shrimp mixture, being careful not to let shrimp or garlic brown, until shrimp is pink but still slightly underdone, about 1 minute per side. Transfer to a plate with a slotted spoon, leaving as much oil in pan as possible. Add sliced garlic and red pepper to skillet and cook, tossing, until fragrant, about 1 minute. Add wine and lemon juice and cook, stirring occasionally, until reduced by half, about 2 minutes. Add butter and cook, stirring and swirling pan