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Question: Mussels with white wine reduction sauce?
(Posted by: mikehx2 on 2010-02-16 06:40:13)
Hey guys, I recently started cooking as a hobby and as a seafood lover I decided to cook a few seafood dishes this week one of which i'm cooking for my girlfriend. I see a good bit of mussel dishes that have similar ingredients, garlic, tomatoe, scallion, parsely etc. But there is one in particular served at Bonefish Grill that I just find to be delicious, it has pretty much all the same ingredient except it has a very rich and delicious sauce. The sauce is very buttery, and kind of peach colored, I feel it really sets the whole dish off. I wanted to try and simulate this but alot of the "sauces " i see people use are almost just pure wine leftover after steaming, I wanted to try and do a lemon butter sauce, by reducing the white wine, garlic, tomatoe etc. and whisking in some unsalted butter and lemon zest. But being new to cooking with wine I didn't know if you could reduce wine to a sauce while it still had all those ingredients in it like the tomatoe, garlic, parsley etc. or if they needed to be removed, I'd like to leave them in to get as much of the flavour in as possible because i think the tomatoe especially plays a great deal into Bonefish Grill's saunce's color and sweet buttery flavor. Also when reducing wine to sauces, what type of heat do you use? Do you boil it down or just enough heat to keep it at a nice simmer? |
