Mussels in white wine sauce
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Course
Main Course, Appetizer
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Cuisine
European, French, International
Mussels in white wine sauce
Description
Mussels in white wine sauce begin by thoroughly rinsing and debearding fresh mussels. Butter is melted in a large pot and combined with shallots and garlic cooked until soft and aromatic. The mussels are added, then fresh sprigs of parsley, thyme, and bay leaves along with a cup of white wine are poured in. Covered and steam-cooked over high heat, the mussels open as they cook, releasing flavorful juices. Once opened, the heat is turned off, and lemon juice, salt, pepper, and additional chopped parsley are stirred in to distribute seasoning and freshness evenly. Any unopened mussels are discarded. The resulting dish offers tender shellfish immersed in a buttery, herby, slightly acidic broth.
Serving the mussels with garlic bread or your choice of rustic bread is traditional, allowing for dipping into the tasty sauce that gathers at the bottom of the pot. This combination balances the taste and texture of the plump mussels with soft, flavorful broth and crunchy bread.
Ingredients
- 3 lbs mussels
- 4 tablespoons butter 2 oz
- 6 garlic minced or finely sliced, cloves
- 2 shallots finely chopped, small
- 6 parsley sprigs
- 6 thyme fresh, sprigs
- 2 bay leaf
- 1 cup white wine 250 ml
- lemon juice of 1
- 2-3 tablespoons parsley chopped
- salt to taste
- black pepper to taste
To serve:
- bread garlic bread or your choice of bread/baguette
Instructions
- Rinse the mussels thoroughly and remove the beards.
- In a large saucepan or pot, melt the butter over medium heat and add the shallots and garlic, cook until the shallots are transparent and soft, about 3-5 minutes.
- Add the mussels and stir well. Next add the herbs and the white wine. Bring the liquid to a boil. Cover the pan and steam mussels over high temperature for about 5 to 7 minutes, or until the mussels start to open – exact time will vary depending on the size of mussels and each stove.
- Once the mussel shells open up, turn off the heat, add the lemon juice, salt/pepper, and additional chopped parsley. Gently stir the mussels from bottom to top so that the sauce and parsley can uniformly spread into all the mussels. If desired you can remove the herbs sprigs and bay leaves.
- Remove the mussels that are still closed. Some mussels partially open, which is fine. You will just need to work harder to open & enjoy these ones. Serve the mussels in large soup plates or bowls. Enjoy the mussels with slices of baguette, plain or toasted/grilled with garlic.
- This dish can be accompanied with white wine, based on your preference. Sauvignon Blanc, Chardonnay or Viognier types are good ideas. A salad may also be part of the meal.
User Reviews
Overall Rating
4.9
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