Mussels Recipe in Garlic Wine Broth
User Reviews
5
Mussels Recipe in Garlic Wine Broth
Description
This Mussels Recipe in Garlic Wine Broth highlights fresh, cleaned mussels simmered in a sauce made with olive oil, finely minced shallot, and garlic. The shallots are gently sautéed to develop sweetness before adding garlic and the mussels. Deglazing with dry white wine then adding chicken stock creates a flavorful braising liquid seasoned with salt and freshly cracked black pepper.
After adding the mussels, the pot is covered and cooked just until the shells open, ensuring tender, juicy seafood. The broth is then enriched with unsalted butter, minced fresh thyme, and parsley giving it a smooth, bright finish. The accompanying toasted bread, optionally brushed with garlic confit oil and spread with garlic cloves, absorbs the aromatic sauce, adding a satisfying crunch to the meal.
This dish is best served immediately for freshness. The broth can be stored or frozen separately for convenience, and reheated gently with the mussels added before serving. The recipe details practical tips for cleaning mussels and using dry herbs in cooking balanced by fresh herbs at the end to maximize flavor. It is a classic seafood preparation that balances aromatic herbs, butter richness, and bright wine acidity.
Ingredients
- 2 tablespoons olive oil
- 1 shallot peeled small diced
- 6 garlic finely minced
- 2 pounds mussels cleaned debearded
- 1 cup white wine dry
- 1 cup chicken stock
- 3 tablespoons butter unsalted
- 2 teaspoons thyme finely minced, fresh
- 2 tablespoons parsley finely minced, fresh
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, to taste
- bread sliced toasted
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
- This recipe is intended to be eaten immediately after cooking for the best freshness.
- Store leftovers covered in the refrigerator for up to 3 days; reheat gently in a small pot before serving.
- The broth freezes well for up to 2 months; thaw in the refrigerator 1 day before reheating with mussels added fresh.
- When storing fresh mussels, keep them in a colander over ice to allow them to breathe; do not submerge in water.
- If avoiding alcohol, omit wine and use additional stock or water instead.
- For flavor, start cooking with dried herbs and finish with fresh herbs to maintain brightness.
- To prepare garlic bread, brush sliced bread with garlic confit oil and broil 2 minutes per side, then spread roasted garlic cloves on top before serving.
- The amount of braising liquid is sufficient for cooking 2 pounds of mussels effectively.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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