Free recipe
White Wine Mussels
Built around mussels and dry white wine -- the method starts by clean the mussels: scrub the shells under cold water.
Plump mussels steamed open in a garlicky white-wine cream -- bread mandatory. Here it's built on mussels, dry white wine and shallots -- a medium, seafood recipe that starts by clean the mussels: scrub the shells under cold water, and is ready in roughly 55 minutes.
Worth the 55 minutes -- this is a weekend project that pays off.
A few technique steps to focus on, but nothing that needs special equipment.
Built around mussels, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 2 lb (900 g) fresh mussels
- 1 cup dry white wine
- 2 shallots, finely chopped
- 3 cloves garlic, minced
- 2 tbsp butter
- 1/2 cup heavy cream
- 1/4 cup chopped parsley
- Crusty bread, salt and pepper
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Clean the mussels: scrub the shells under cold water and pull off any stringy beards. Discard any mussels that are cracked or stay open when you tap them.
Melt the butter in a large pot over medium heat and cook the shallots and garlic 2-3 minutes until soft (do not brown).
Pour in the white wine and bring to a boil.
Add the mussels, cover with a tight lid, and steam 4-5 minutes, shaking the pot once, until the shells open.
Discard any mussels that stayed shut.
Lift the mussels into bowls, then stir the cream and parsley into the winey broth and warm through.
Pour the broth over the mussels and serve with crusty bread to soak it up.
The step worth not rushing: Clean the mussels: scrub the shells under cold water and pull off any stringy beards. Discard any mussels that are cracked or stay open when you tap them.
