Mussels in White Wine Sauce
User Reviews
5
Mussels in White Wine Sauce
Description
Mussels in White Wine Sauce highlights the natural briny taste of mussels complemented by a sauce made from butter, olive oil, onion, garlic, lemon juice, and canned plum tomatoes. Fresh parsley and basil are folded in for an herbaceous note, while good quality white wine deepens the flavor profile. The mussels are soaked and cleaned thoroughly to remove grit, then cooked briefly in the simmering sauce until they open, which preserves their delicate texture and juiciness. The resulting dish offers a broth that is lightly acidic, herbaceous, and slightly sweet from the tomatoes.
The cooking method involves sautéing aromatics first, then reducing the wine-based broth before adding mussels to steam open covered. Mussels are removed as they open to prevent overcooking. Serving mussels immediately retains their moisture and prevents toughness.
This seafood dish pairs well with crusty bread, which is useful for soaking up the flavorful sauce, and can be served alongside light salads or as part of a seafood platter. Offering lemon wedges enhances bright freshness on the palate.
For best results, soak and rinse mussels carefully to avoid grit in the sauce, discard any with open shells before cooking, and avoid overcooking to maintain tenderness. Using a dry white wine such as Sauvignon Blanc or Pinot Grigio is recommended for the sauce base. Serve hot right after cooking.
Ingredients
- 3 lbs mussels fresh
- 2 TB butter salted
- 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 for serving, wedges
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
- Always pick fresh mussels with tightly closed shells and no damage for quality and safety.
- Soak mussels in water for 30 minutes before cooking to expel any sand or grit, then drain thoroughly.
- Discard any mussels that do not close tightly or fail to open after cooking to avoid eating spoiled shellfish.
- Use a dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay to complement the sauce flavors.
- Remove the mussels from heat as soon as most have opened to keep them tender and prevent toughness.
- Serve immediately with lemon wedges and crusty bread to enjoy the full freshness of the dish.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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