Mussels in White Wine Sauce
Mussels in White Wine Sauce is a classic and elegant dish that highlights the natural brininess and sweetness of fresh mussels, enhanced by a flavorful broth made with white wine, garlic, shallots, and herbs.
This dish is beloved for its simplicity and versatility, making it suitable for both casual dinners and special occasions. Mussels cook quickly and absorb the flavors of the sauce, resulting in a delicious and aromatic seafood dish that pairs perfectly with crusty bread for soaking up the savory broth.
Follow this recipe to create a memorable Mussels in White Wine Sauce dish that will impress your guests or elevate your home dining experience.
Ingredients:
- (Serves 4)
- 2 pounds fresh mussels, cleaned and debearded
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 shallots, finely chopped
- 1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1/2 cup chicken or seafood broth
- 1/4 cup heavy cream (optional)
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- Salt and black pepper to taste
- Crushed red pepper flakes (optional, for heat)
- Crusty bread, for serving
How to Make Mussels in White Wine Sauce:
- Prepare the Mussels:
Rinse the mussels under cold running water, scrubbing off any grit or debris. Discard any mussels with broken shells or that do not close when tapped.
Remove the beards (strings) by firmly pulling them towards the hinge of the shell. Rinse the mussels again and set aside.
- Saute Aromatics:
In a large, deep skillet or Dutch oven, heat the butter and olive oil over medium heat until the butter melts.
Add the minced garlic and chopped shallots to the skillet. Cook, stirring frequently, for about 2-3 minutes until softened and aromatic.
- Cook the Mussels:
Increase the heat to medium-high. Pour in the white wine and chicken or seafood broth. Bring the liquid to a boil.
Add the cleaned mussels to the skillet. Cover with a lid and cook for 5-7 minutes, shaking the skillet occasionally, until the mussels have opened.
Discard any mussels that have not opened after cooking.
- Finish the Sauce:
Reduce the heat to medium-low. Stir in the heavy cream (if using), chopped parsley, chopped thyme, and season with salt, black pepper, and crushed red pepper flakes (if desired) to taste.
Simmer the sauce for 1-2 minutes to allow the flavors to meld together and the sauce to thicken slightly.
- Serve:
Divide the mussels and sauce among serving bowls. Discard any mussels that remain closed.
Serve immediately with crusty bread for dipping into the flavorful broth.
Chef’s Note:
Ensure the mussels are fresh and alive before cooking. Discard any mussels with cracked shells or those that do not close when tapped.
Customize the dish by adding other seafood such as shrimp or scallops along with the mussels.
For a lighter version, you can omit the heavy cream and simply use white wine and broth for the sauce.
Nutrition Value: (Per serving, based on 4 servings)
- Calories: 300 kcal
- Protein: 22g
- Fat: 14g
- Saturated Fat: 5g
- Cholesterol: 75mg
- Carbohydrates: 10g
- Fiber: 1g
- Sugars: 2g
- Sodium: 600mg
Enjoy this Mussels in White Wine Sauce as a delightful and comforting seafood dish that brings the flavors of the sea to your table. Its aromatic broth and tender mussels make it a perfect choice for a special dinner or a cozy meal at home.
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