How to make Mussels in White Wine Broth

The exquisite flavors of mussels in white wine and garlic are a must-try! This easy and flavorful seafood recipe is perfect for any occasion.

Savor the taste of tender mussels simmered in a delicate white wine broth infused with aromatic herbs and spices.

This mouthwatering recipe combines the freshness of the mussels with the subtle notes of white wine, creating a harmonious blend of flavors that will delight your palate.

Whether you’re hosting a dinner party or craving a gourmet treat at home, mussels in white wine is a must-try for seafood lovers!

Ingredients

Gather fresh mussels, white wine, garlic, onions, herbs, and butter to create this exquisite seafood dish bursting with aromatic flavors.

• Mussels
• Unsalted butter
• Olive oil
• Onions (or shallots)
• Garlic
• Parsley
• White table wine (like Pinot Grigio)
• Salt
• Ground black pepper

How to make Mussels in white wine

Follow these simple steps to cook mussels in white wine. It’s an easy and impressive dish that will elevate your culinary skills.

1. To clean the mussels, put them in a large bowl and cover them with water and soak them for 30 minutes, or until the mussels are free of any sand. Drain the mussels, then remove the “beard” from each one. If they’re dirty, scrub the mussels under running water. Discard any dead mussels, mussels with broken shells, or shells that are not tightly shut.
2. In a large non-aluminum stockpot, heat the butter and olive oil over medium heat. Add the onions and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until they are translucent. Add the parsley, wine, salt, and pepper. Bring to a boil.
3. Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). Pour the mussels and the sauce into a large shallow bowl and serve hot.

Recipe tips and kitchen tricks

1. Ensure the mussels are fresh and discard any that are already open or have broken shells.
2. Rinse the mussels thoroughly to remove any sand or debris before cooking.
3. Use a good-quality white wine that you enjoy drinking for the best flavor in the broth.
4. Serve the mussels immediately after cooking to enjoy them at their best.

Recipe Variations

1. Spicy: Add diced tomatoes and a pinch of red pepper flakes for a touch of spiciness.
2. Ale: Substitute the white wine with a light beer or seafood stock for a different flavor profile.
3. Meaty: Include diced bacon or chorizo for added smokiness and richness.

Serving Suggestions

1. Serve the mussels in white wine with crusty bread to soak up the flavorful broth.
2. Accompany the dish with a fresh green salad for a complete meal.
3. Pair the mussels with a side of crispy fries for a classic bistro-style experience.

Frequently Asked Questions (FAQs)

1. Can I use frozen mussels instead of fresh ones? Fresh mussels are recommended for the best taste and texture, but frozen mussels can be used if fresh ones are not available. Thaw them thoroughly before cooking.
2. How do I store leftovers? Remove the mussels from their shells and store them in an airtight container in the refrigerator for up to two days. Reheat gently before serving.

Wine & Cocktail Pairings

1. White Wine: Pair the mussels with a crisp and refreshing Sauvignon Blanc or a buttery Chardonnay.
2. Sparkling Wine: Celebrate with a glass of sparkling wine, such as Prosecco or Champagne, to complement the briny flavors of the mussels.
3. Classic Cocktail: Enjoy a traditional French Kir or a refreshing Gin and Tonic to enhance the seafood experience.

Mussels in White Wine

Ronda Eagle | Kitchen Dreaming

The exquisite flavors of mussels in white wine and garlic are a must-try! This easy and flavorful seafood recipe is perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Seafood

Cuisine French

Servings 4

Calories 504 kcal

Ingredients

  

1x2x3x

• 3 lbs Mussels
• 2 Tbsp unsalted butter
• 2 Tbsp Olive oil
• 2 cups chopped sweet onions
• 3 Tbsp garlic , minced
• 1/2 cup flat leaf parsley , chopped
• 3 cups light white table wine (like Pinot Grigio)
• 2 tsp fine kosher salt
• 1 tsp ground black pepper

Instructions

 

• To clean the mussels, put them in a large bowl and cover with water and soak for 30 minutes, or until the mussels are free of any sand. Drain the mussels, then remove the “beard” from each one. If they’re dirty, scrub the mussels under running water. Discard any dead mussels, mussels with broken shells or shells which are not tightly shut.
• In a large non-aluminum stockpot, heat the butter and olive oil over medium heat. Add the onions and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until they are translucent. Add the parsley, wine, salt, and pepper. Bring to a boil.
• Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). Pour the mussels and the sauce into a large shallow bowl and serve hot.

Notes

For spicy mussels: add 1 tsp of dried crushed red pepper and simmer when you add the wine and parsley.

Nutrition

Serving: 1poundCalories: 504kcalCarbohydrates: 23gProtein: 29gFat: 18gSaturated Fat: 6gCholesterol: 80mgSodium: 1843mgPotassium: 1050mgFiber: 2gSugar: 5gVitamin A: 1179IUVitamin C: 36mgVitamin D: 1µgVitamin E: 3mgVitamin K: 130µgCalcium: 116mgFolate: 126µgIron: 10mgZinc: 4mg

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