Mussels and Shrimp in White Wine Sauce
with mushrooms, garlic, sun-dried tomato and basil
I am a HUGE fan of the mussels in white wine butter sauce from Carrabbas's...but they don't exactly fit into my clean eating lifestyle, especially when I would devour an entire loaf of bread with the butter sauce. OOPS!
SO, I created these bad boys. I promise, I didn't compromise on flavor and I enjoy them JUST as much, if not more since they are guilt free!
What you'll need:
-3 tsps of extra virgin olive oil
-1 cup white onion, diced
-8 to 10 garlic cloves, minced
-1 cup mushrooms, sliced
-1/3 cup sun-dried tomatoes, sliced
-2 cups of white wine (I used Pinot Grigio)
-2 cups cooked peeled and deveined shrimp
-1 lb of mussels
-1/3 to 1/2 cup fresh basil, roughly chopped
-6 mint leaves, roughly chopped
-juice of 2 fresh lemons
-sea salt and pepper to taste
Here's how to make them:
Place a large sautee pan on medium- low heat. Add your extra virgin olive oil and diced onion. You want to "sweat" the onions (see picture below). Stir them until the become translucent, about 5 minutes. (Watch them carefully, as they can burn easily.)
Add your minced garlic and sliced mushrooms, continue to stir and to sauté about 3 minutes.
Turn the heat up to medium-high. Now, you are going to add in your sun-dried tomatoes and your white wine. Bring the wine to a light boil. Once it is gently boiling, add in your shrimp, mussels, chopped basil, mint and lemon juice. I like to add my sea salt and pepper in now as well, mix, and then taste the sauce to adjust.
Let this simmer on a low boil for about 15-20 minutes, stirring frequently. You'll notice the sauce starts to reduce. Now, you can place a lid on it and remove from heat.
I pour it all into a large bowl, and serve "buffet"style. You can serve it with bread for dipping or just enjoy it all on it's own! Absolutely delicious! Hope you enjoy it as much as we do!
