Mussels Recipe in Garlic Wine Broth
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5.0
21 reviews
Excellent
Mussels Recipe in Garlic Wine Broth
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This quick and easy-to-make Mussels Recipe uses fresh steamed mussels cooked in a roasted shallot and garlic white wine broth.
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Ingredients
- 2 tablespoons olive oil
- 1 peeled small diced shallot
- 6 finely minced garlic cloves
- 2 pounds cleaned debearded mussels
- 1 cup dry white wine
- 1 cup chicken stock
- 3 tablespoons unsalted butter
- 2 teaspoons finely minced fresh thyme
- 2 tablespoons finely minced fresh parsley
- coarse salt and fresh cracked pepper to taste
- sliced toasted bread
Instructions
- Remove the beards from the mussels.
- Add them to a bowl, submerge them in cold water, and vigorously scrub them, using your hands. Let them sit in the water for 5 to 10 minutes to remove any sediment, sand, etc.
- In the meantime, prepare the shallot, garlic, and herbs.
- Drain the mussels and give them one final brief rinse under cold water.
- Add oil to a large sauce pot or rondeau over medium heat.
- Stir in the shallots, gently season with salt to draw out any moisture, and sauté for 3 to 4 minutes or just until lightly browned.
- Mix in the garlic and cook just until fragrant, which only takes 30 to 45 seconds.
- Pour in the drained mussels and sauté for 2 minutes to start incorporating the ingredients.
- Deglaze with white wine.
- Pour in the chicken stock and season with salt and pepper.
- Mix the ingredients together, add on a lid, and cook over medium heat for 2 to 3 minutes or until the mussels pop open.
- Finish by stirring in the butter, thyme, and parsley.
- Adjust the seasonings, sprinkle with optional minced parsley, and serve them with toasty bread.
Notes
- Make-Ahead: These mussels are meant to be eaten right away.
- How to Store: This will hold well in the refrigerator, covered up for up to 3 days. If you want to make this ahead of time, cook and cool the broth, and then reheat and add in the mussels. It will also freeze well covered for up to 2 months. Thaw it in the refrigerator for 1 day before reheating.
- How to Reheat: Add your desired portion to a small saucepot and heat over low heat until hot.
- When storing fresh mussels, place them in a colander over a bowl and cover them with ice. Mussels like very cold atmospheres but also need to breathe. Do not submerge them in cold water, and store them.
- If you do not drink wine, skip it and use stock or water.
- A rule of thumb for wine is if you wouldn’t drink it, then don’t cook with it.
- For maximum flavor, you start with dry herbs and finish with fresh herbs.
- I brushed the bread with garlic confit oil and cooked them under the broiler on high in the upper third of the oven for 2 minutes per side. I then spread a few garlic confit cloves onto the bread before serving.
- There is enough braising liquid for 2 pounds of mussels.
Nutrition Information
Show Details
Calories
320kcal
(16%)
Carbohydrates
11g
(4%)
Protein
16g
(32%)
Fat
19g
(29%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.3g
Cholesterol
57mg
(19%)
Sodium
424mg
(18%)
Potassium
534mg
(15%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
666IU
(13%)
Vitamin C
16mg
(18%)
Calcium
57mg
(6%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Calories | 320kcal | 16% |
| Carbohydrates | 11g | 4% |
| Protein | 16g | 32% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 57mg | 19% |
| Sodium | 424mg | 18% |
| Potassium | 534mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 666IU | 13% |
| Vitamin C | 16mg | 18% |
| Calcium | 57mg | 6% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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