Recipe of Perfect Mussels in a white wine & saffron sauce with oregano bruschette

Hello everybody, welcome to our recipe page. Today I will show you a way to make a distinctive dish, Mussels in a white wine & saffron sauce with oregano bruschette. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

Mussels in a white wine & saffron sauce with oregano bruschette Recipe. Using your fingers or paring knife, remove beards (strings that hang from the mussel shells), and discard. In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt.

You can cook Mussels in a white wine & saffron sauce with oregano bruschette using 9 ingredients and 3 steps. Here is how you cook that.

Ingredients of Mussels in a white wine & saffron sauce with oregano bruschette

1. Prepare 800 g of mussels.
2. It’s of Small chopped onion.
3. Take of Saffron.
4. You need 2-3 of bay leaves.
5. It’s of Glug of white wine.
6. Make ready of Olive oil.
7. Take to taste of Salt.
8. Take of Bread for bruschette.
9. You need of Oregano.

Mussels in white wine make an easy yet elegant Saturday (or anyday) meal.Moules (or mussels) in white wine is the best one-pot dinner party dish to make—and it also happens to be one of the easiest.Heat oil in a large heavy pot over medium heat.Steamed mussels with white wine is a classic dish and it's incredibly easy to make.

Mussels in a white wine & saffron sauce with oregano bruschette step by step

1. Clean mussels well, removing beard, set aside. Fry onion gently in olive oil. Add bay leaves when softened. Cook for 1 min. Then add saffron and wine. Let wine evaporate.
2. Add mussels with a sprinkle of salt. Cover and cook on medium heat for a few minutes until they open. Meanwhile, prepare the bruschette. Rub bread with garlic. Drizzle with olive oil. Sprinkle with oregano and place under a hot grill until brown on both sides.
3. Enjoy 😁.

Shallots, garlic, and white wine make the perfect broth.As the mussels steam, the broth gets trapped inside the shells.It's divine, plus, the leftover broth is perfect for soaking up with a good loaf of bread.

The recipe below will serve four people for dinner.The mussels' natural juices combine with the white wine and butter to make its own sauce, and it really is a heavenly, golden elixir of which you'll want to savor every last.Add the white wine and stir.Discard any shells that don't open after I love the flavour that the wine gave to the mussels.I added a little extra butter and it added so much delicious rich flavour.