Mussels in White Wine Sauce
Fresh mussels steamed in a fragrant white wine sauce with garlic, herbs, and butter.
10 mins
Prep Time
10 mins
Cook Time
2
Servings
Ingredients
- 2 lbs fresh mussels, cleaned and debearded
- 1 cup dry white wine
- 3 cloves garlic, minced
- 1 small shallot, finely chopped
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 1/4 cup fresh parsley, chopped
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 1 lemon, cut into wedges
- Crusty bread for serving
Nutrition Facts
Share this Recipe
Instructions
Clean the mussels: Scrub the mussels under cold running water and remove any beards. Discard any mussels with broken shells or that do not close when tapped.
Sauté aromatics: In a large pot or Dutch oven, heat olive oil and butter over medium heat. Add shallots and garlic, sauté until fragrant (about 2 minutes).
Deglaze with wine: Pour in the white wine and bring to a simmer. Let it reduce slightly for about 2 minutes.
Steam the mussels: Add the mussels to the pot, cover with a lid, and steam for 5-7 minutes or until the mussels open. Shake the pot occasionally.
Season and garnish: Discard any unopened mussels. Stir in parsley, red pepper flakes (if using), and season with salt and black pepper to taste.
Serve: Transfer mussels and broth to bowls. Serve immediately with lemon wedges and crusty bread for dipping.
Chef's Tips
- Freshness Check: Always buy mussels that are alive (shells closed or close when tapped).
- Wine Choice: Use a dry white wine like Sauvignon Blanc or Pinot Grigio for the best flavor.
- Broth Tip: Soak up the delicious broth with crusty bread or serve over pasta.
- Herb Variations: Substitute parsley with fresh thyme or tarragon for a different flavor profile.
- Storage: Mussels are best eaten fresh but can be stored in the fridge for up to a day before cooking.
