Name: Mussels in White Wine & Garlic
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 lbs Fresh Mussels (scrubbed and debearded); 3 tbsp Unsalted Butter; 1 tbsp Extra Virgin Olive Oil; 4 cloves Garlic, minced; 2 large Shallots, finely diced; 1 cup Dry White Wine (Sauvignon Blanc or Pinot Grigio); 1/4 cup Fresh Flat-Leaf Parsley, chopped; 1 tbsp Lemon Juice; 1/2 tsp Black Pepper; 1 pinch Red Pepper Flakes

Seafood

Mussels in White Wine & Garlic

Transport yourself to a seaside bistro with these succulent mussels steamed in a fragrant infusion of dry white wine, shallots, and plenty of garlic. This elegant yet simple dish is best served with a loaf of warm, crusty bread to soak up every drop of the savory, buttery broth.

Prep

15m

Cook

15m

Serves

Calories

320kcal

Qty	Ingredient
2 lbs 900 g	Fresh Mussels (scrubbed and debearded)
3 tbsp 42 g	Unsalted Butter
1 tbsp 15 ml	Extra Virgin Olive Oil
4 cloves 4 cloves	Garlic, minced
2 large 2 large	Shallots, finely diced
1 cup 240 ml	Dry White Wine (Sauvignon Blanc or Pinot Grigio)
1/4 cup 15 g	Fresh Flat-Leaf Parsley, chopped
1 tbsp 15 ml	Lemon Juice
1/2 tsp 1 g	Black Pepper
1 pinch 1 pinch	Red Pepper Flakes

2 Method

Step 1. Clean the mussels by scrubbing the shells under cold running water. Remove the 'beard' by pulling it toward the hinge of the shell. Discard any mussels that are cracked or remain open after being tapped firmly against the counter.

Step 2. In a large Dutch oven or a heavy-bottomed pot, heat the olive oil and 1 tablespoon of butter over medium heat. Add the diced shallots and sauté until translucent, about 3 to 4 minutes.

Step 3. Add the minced garlic and red pepper flakes to the pot. Cook for 1 minute until fragrant, ensuring the garlic does not brown or burn.

Step 4. Pour in the white wine and bring to a simmer. Allow the wine to reduce slightly for about 2 minutes to concentrate the flavor.

Step 5. Add the mussels to the pot all at once and immediately cover with a tight-fitting lid. Increase the heat to medium-high.

Step 6. Steam the mussels for 5 to 7 minutes, shaking the pot occasionally. The mussels are done when their shells have opened wide.

Step 7. Remove the lid and turn off the heat. Use a slotted spoon to transfer the mussels to serving bowls, discarding any that did not open.

Step 8. Whisk the remaining 2 tablespoons of butter, fresh parsley, and lemon juice into the hot broth remaining in the pot. Season with black pepper.

Step 9. Pour the broth over the mussels and serve immediately with crusty baguette slices.

·
Always buy mussels the same day you plan to cook them for the best flavor and safety.
·
Don't skip the debearding process; it makes the eating experience much more pleasant.
·
Avoid using 'cooking wine' from the grocery store; use a wine you would actually enjoy drinking.
·
If you want a creamier sauce, whisk in 1/4 cup of heavy cream along with the butter at the end.

? FAQ

How do I tell if a mussel is bad before cooking?

If a mussel shell is open, tap it firmly. If it doesn't close, it is dead and should be discarded. Also discard any with broken or cracked shells.

What is the best white wine for mussels?

Crisp, dry white wines like Sauvignon Blanc, Muscadet, or Pinot Grigio work best because they provide acidity without being too sweet.

Should I add salt to the recipe?

Mussels naturally contain salty seawater inside their shells, which is released during cooking. It is best to taste the sauce at the end before adding any additional salt.

Can I use frozen mussels for this recipe?

Yes, but they often come pre-cooked. If using frozen, reduce the steaming time significantly to avoid a rubbery texture; just heat them through until they open.