Mussels in White Wine Sauce
User Reviews
5.0
36 reviews
Excellent
Mussels in White Wine Sauce
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Any time of year is a great time for Mussels in Lemon Butter Wine Sauce! This is the perfect appetizer or small plate. Succulent, savory, and light. The wine sauce is slurp-worthy. Be sure to have some thick crusty bread for sopping up all that goodness.
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Ingredients
- 3 lbs fresh mussels
- 2 TB salted butter
- 2 TB extra virgin olive oil
- 1 cup onion chopped
- 6 cloves garlic minced
- 2 TB lemon juice freshly squeezed
- ½ cup plum tomatoes chopped canned, drained well
- ⅓ cup flat-leaf parsley freshly chopped
- 1 cup white wine good quality
- 3 tsp kosher salt
- 1 tsp black pepper freshly ground
- 2 TB basil freshly chopped
- Lemon wedges for serving
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Instructions
- Soak mussels in water for 30 minutes to clean. Drain very well (excess water will affect broth.) Use fingers to pluck off the beard from mussels, if they haven't already been removed. Discard any mussels whose shells aren't tightly shut. Towel dry all cleaned mussels.
- In a large non-aluminum stockpot or Dutch oven, heat butter and olive oil over medium heat. Add onions and cook 4 minutes. Add garlic and stir 2-3 minutes or until garlic/onions are translucent. add lemon juice, drained tomatoes, parsley, wine, salt, and pepper. Bring to a boil and boil 3 minutes uncovered (sauce will be reduced.)
- Add the mussels, stir to coat, and cover pot. Cook over medium heat for 5-6 minutes or just until all mussels are opened, shaking a few times during cooking to distribute heat. Do not overcook.
- Once most of the mussels are opened, they're done. Immediately remove from heat. Use tongs to pluck out all opened mussels, placing them in a serving bowl. Discard any that never opened.
- Pour wine sauce with chopped veggies over the mussels. Sprinkle with freshly chopped basil. Serve immediately with fresh lemon wedges.
Notes
- If you enjoyed this recipe, please come back and give it a rating. We ❤️ hearing from you!
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- Always use fresh mussels for the best flavor and quality. Look for mussels that have a closed shell and are not cracked or damaged.
- Soak the mussels in water for 30 minutes to clean them, and make sure to drain them well. This will help to remove any grit or sand and keep your sauce broth clear and tasty.
- Pay attention to the cooking time; as soon as most of the mussels are opened, they are done. Overcooked mussels can become tough and lose their sweet flavor.
- Use a good quality white wine for this recipe. After all, wine is the main character in a wine sauce. A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay works well.
- Serve your mussels in white wine sauce immediately after cooking for the best flavor and texture.
Nutrition Information
Show Details
Calories
343kcal
(17%)
Carbohydrates
16g
(5%)
Protein
22g
(44%)
Fat
17g
(26%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.2g
Cholesterol
64mg
(21%)
Sodium
997mg
(42%)
Potassium
778mg
(22%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
966IU
(19%)
Vitamin C
31mg
(34%)
Calcium
91mg
(9%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 343 kcal
% Daily Value*
| Calories | 343kcal | 17% |
| Carbohydrates | 16g | 5% |
| Protein | 22g | 44% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 64mg | 21% |
| Sodium | 997mg | 42% |
| Potassium | 778mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 966IU | 19% |
| Vitamin C | 31mg | 34% |
| Calcium | 91mg | 9% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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