What goes with mussels in white wine sauce?

Serve mussels with…

• Something with Veggies. frisée & lardons. potato & Leek soup. tomato & onion salad. pickled mushrooms. jicama slaw.
• Something Starchy. crusty bread. garlic bread. frites (french fries) roasted fingerling potatoes. over toast.
• Something Saucy. white wine sauce. spicy tomato sauce. horseradish cream. aioli.

What kind of wine goes with clam linguine?

We’re talking linguine with clams and spaghetti with prawns; medium-bodied white wines go well with these types of dishes. To not overpower the freshness and flavor of the seafood, you’d usually pair your dish with a crisp, dry white wine like Pinot Grigio.

What is the best white wine to cook mussels in?

When steaming mussels simply in white wine or beer with just a few aromatics, the flavor of the dish is really all about the mussels. For wine, opt for crisp, zingy whites with salty minerality, such as French Muscadet or Chablis (Chardonnay that can actually taste like oyster shells).

Can I use mussels instead of clams?

I most often use mussels rather than clams, because they are more widely available and less expensive than clams. This recipe may seem like quite a few steps but they are neither complex nor long and some are done in parallel.

Can you freeze mussels in white wine sauce?

Yes, absolutely. I often use frozen. Allow to thaw completely then cook as directed. If using whole mussels, cook them until they are all open.

How many mussels do you need per person?

How many? An easy rule of thumb is one pound per person or 450 grams (in the shell). Fresh blue mussels can be stored at home in your refrigerator for a few days so you don’t have to eat them right away.

What is the best wine for clams?

For simple steamed clams, serve a white Bordeaux, Sauvignon Blanc from the Loire or a dry rosé. For clams in cream sauce, try a mid-range white Burgundy from France or a medium-oaked California Chardonnay. Clams in tomato sauce require an acidic Sauvignon Blanc from New Zealand or Muscadet from the Loire in France.

What goes well with linguine and clams?

Pair the linguine and sauce with an easy green salad with champagne vinaigrette. Another great side dish would be roasted asparagus with lemon! Lemony Brussels Sprouts and Kale Salad from Kristina at Spabettie is a simple easy salad with great flavors that will pair well with this pasta dinner.

What tastes better mussels or clams?

There’s a significant difference in the taste between the two as well. Both shellfish have a briny, salty flavor to them, but some would argue that the taste of a mussel is more mild than that of a clam (via Spoon University).

What can I replace clams with?

If you don’t have canned clams you can substitute cooked fresh clams

• OR canned mussels.
• OR canned shrimp.
• OR canned oysters.

Are Frozen mussels any good?

Are Frozen mussels any good? They have a surprisingly good flavour and unaffected texture for a frozen They’ll be great! NZ mussels are delicious, even frozen. They have a surprisingly good flavour and unaffected texture for a frozen sea creature product.

How to make spicy Linguine with clams and mussels?

Add the butter and parsley and toss until coated. Season with salt and pepper, to taste. Sauce: In a large skillet or saucepan, heat the oil over medium-high heat. Add the shallots and season with salt and pepper, to taste. Cook, stirring frequently, until soft, about 3 to 4 minutes. Add the garlic and cook for 30 seconds until aromatic.

How to make garlic butter wine sauce with mussels?

Add a little more wine, if necessary. Add mussels, cover, and steam until just open. (will take 3-4 minutes) Turn heat to low, and add clams and onion to pan. Squeeze lemon juice over clams and mussels. For more heat, sprinkle with a little more red pepper flakes Transfer clams, mussels and broth to serving dish. Garnish with fresh parsley.

How to make garlic butter wine sauce for clams?

Add onions, and saute over medium-low heat for about 3 minutes, until onions are light golden brown. Remove onions and set aside. Add remaining butter, plus avocado or olive oil. When butter has melted, add garlic and cook until fragrant, 2-3 minutes. Remove clams with slotted spoon to reserve broth.

What kind of sauce do you use for mussels?

Mussels over pasta with light, yet creamy white wine sauce made with garlic, butter, fresh basil, Parmesan cheese, and cream. Tossed with linguine and simmered until creamy. Rinse the mussels and remove beards if necessary, discard any that do not fully close when rinsing (these are dead).