Mussels Recipe with The BEST White Wine Broth (EASY)
User Reviews
4.9
-
Prep Time
30 mins
-
Cook Time
15 mins
-
Servings
6 servings
-
Course
Main Course, Appetizer, Dinner
Mussels Recipe with The BEST White Wine Broth (EASY)
Description
Mussels Recipe with The BEST White Wine Broth (EASY) centers on live mussels steamed in a broth of butter, olive oil, finely chopped shallots, and sliced garlic. The broth gains brightness from freshly grated lemon zest and lemon juice, while a hint of heat is added by crushed red pepper flakes. White wine and chicken stock form the steaming liquid, infusing the mussels with depth. After the mussels open from steaming, heavy cream is stirred in to enrich the broth, which is seasoned with salt, pepper, and fresh parsley before serving.
The final dish offers tender, briny mussels in a creamy, aromatic broth with subtle acidity and mild heat, created by cooking over medium-high heat and careful timing to ensure the mussels open without overcooking. Serving with lemon wedges and crusty bread allows diners to enjoy both the mussels and the flavorful broth.
This recipe works well as an appetizer or light main course paired with a crisp white wine. Bread is essential for enjoying the sauce, and the freshness of the parsley and lemon balances the richness of the cream and butter.
Ingredients
- 4 Tablespoons (57 g) butter cut into 1/2-inch pieces, unsalted
- 1 and 1/2 Tablespoons (21 ml) olive oil
- 4 large shallot finely chopped
- 8 cloves garlic thinly sliced
- 1/2 teaspoon red pepper flakes crushed
- 1 teaspoon lemon finely grated, zest
- 2 Tablespoons (28 ml) lemon juice freshly squeezed
- 4 and 1/2 pounds mussel cleaned and beards removed, live
- 1 cup (227 ml) white wine dry
- 3/4 cup (170 ml) chicken stock
- 1/3 cup (76 ml) heavy cream aka whipping cream
- 1/4 cup parsley chopped, plus more for garnish, fresh
- 1/4 teaspoon salt more to taste, if needed
- 1/4 teaspoon black pepper
- lemon for serving, wedges
- bread for serving, crusty
Instructions
- In a pot large enough to hold the mussels, heat the butter and oil over medium heat.
- Once the butter is completely melted, add in the shallots and cook for 6 to 8 minutes, stirring occasionally, or until slightly softened. Add in the garlic and cook for a minute. Then add in the crushed red pepper flakes and cook for one more minute.
- Add in lemon zest and lemon juice and mix well to combine.
- Add in the mussels, wine, and chicken stock. Stir well to coat, then increase the heat to medium-high and place a lid on the pot.
- Cook, checking often, until the mussel shells have opened, about 3 minutes. Discard any mussels that don’t open.
- Reduce the heat to low and slowly pour in the heavy cream, mixing constantly as you pour.
- Stir in the salt, pepper, and parsley. Remove from heat and divide among bowls. Serve with lemon wedges, crusty bread, and a good white wine!
User Reviews
Overall Rating
4.9
You'll Also Love
