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Mussels Recipe in Garlic Wine Broth
5 from 21 votes

Mussels Recipe in Garlic Wine Broth

Fresh mussels are cooked in a garlic-infused white wine and chicken stock broth enriched with butter and fresh herbs. The result is a flavorful, fragrant dish where the mussels steam open to tender perfection in a savory, lightly spiced broth. Served with toasted bread to soak up the juices, it presents a textural contrast and a classic pairing.

Prep Time
15 mins
Cook Time
10 mins
Servings: 4
Calories: 320 kcal
Course: Appetizer
Cuisine: American

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

    Cup of Yum
  1. Remove the beards from the mussels.
  2. 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.
  3. In the meantime, prepare the shallot, garlic, and herbs.
  4. Drain the mussels and give them one final brief rinse under cold water.
  5. Add oil to a large sauce pot or rondeau over medium heat.
  6. 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.
  7. Mix in the garlic and cook just until fragrant, which only takes 30 to 45 seconds.
  8. Pour in the drained mussels and sauté for 2 minutes to start incorporating the ingredients.
  9. Deglaze with white wine.
  10. Pour in the chicken stock and season with salt and pepper.
  11. Mix the ingredients together, add on a lid, and cook over medium heat for 2 to 3 minutes or until the mussels pop open.
  12. Finish by stirring in the butter, thyme, and parsley.
  13. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 320

% 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.