This quick and easy Mussels in White Wine Sauce has a delicious butter, garlic, shallots, and white wine sauce that is quick, easy, and delicious. This is a perfect dish for Lent, Summer when it is too hot to cook, or whenever the mood is right for a seafood dinner.
With a bit of knowledge, seafood is quick, healthy, and delicious. Mussels are also incredibly affordable to make at home. So there is no reason to have them only when you go out.
Serve over pasta, zoodles, or with crusty bread and you have a delicious, easy dinner at a fraction of the cost of going out. Plus, this recipe will make you feel like you are having a restaurant-quality meal right in your own home in about 30 minutes.
How do I buy Mussels?
Most mussels are sold in bags. They should be stored on ice. As soon as you get them home, place a wet paper towel inside a bowl and cover them. The sooner you can purchase these to dinner time, the better. Mussels are alive when you buy them.
How do I clean them?
Once you are about 20 minutes away from when you want to start cooking, place the mussels in a bowl of water. This will allow them to spit out any sand they might have in their shell. Note: Don't store them in freshwater for long. This step is only to rid them of sand that might be inside the shells.
Look at the difference of what was left behind after 20 minutes. If you skip this step, you'll probably be eating this with your seafood:
Go through the mussels. If there are barnacles, scrub them with a stiff brush. If there are beards, gently pull them out. Also, food safety is key here so keep an eye out for cracked shells, mussels that are partly open or fully open; all of these should be discarded.
Tips for this
- Shellfish requires just a bit more attention, so be sure you are buying fresh mussels. The tag should indicate how fresh they are with a date.
- Discard any mussels you have doubts about or have open shells, partially open shells, or cracked shells.
- Be sure to reduce this sauce as the mussels also release their own juices
- Be sure to have something to sop up the sauce.
- Discard any mussel that didn't open up after being cooked.
Watch me make this (50 Seconds)
Directions
Step 1: Use a heavy pot with a lid and melt butter with the olive oil over medium heat
Step 2: Add crushed garlic and saute until fragrant about 2-3 minutes. Remove garlic from the pot but don't discard, add shallots and saute until fragrant about 3-4 minutes. If the butter is getting foamy lower the heat.
Step 3: Chop garlic and return to pot. Add wine, lemon zest, lemon juice and reduce.
Step 4: Add mussels. Cover pot for 6 minutes. Check to see if your mussels have opened.
Step 5: Depending on the size of the mussels, they might need a few more minutes if they haven't opened yet.
Step 6: Add parsley. Serve.
I hope you enjoy this Mussels in White Wine Sauce!
If you try this, would you mind hitting the "Rate" button? I'd love to know what you thought of it. If you modified the original recipe here, please let me know how it turned out. I love comments!
If you've tried this Mussels in White Wine Sauce or any other recipe on the blog, I'd love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on Facebook, Instagram, Twitter, and Pinterest to see what I'm up to.
Mussels in White Wine Sauce
Ingredients
- 2 tablespoon Olive Oil
- 4 tablespoon butter
- 1 shallot minced
- 2 cloves garlic
- ½ cup white wine
- 2 lemons zested and juiced
- 3 pounds mussels
- ¼ cup parsley chopped
Kitchen Equipment Needed
- Heavy pan with lid
- Tongs
Instructions
- Clean, de-beard, and soak mussels in cold water for 20 minutes to remove any sand. Discard any open mussels.
- In a heavy pan with lid, melt butter over medium high heat with olive oil. Add garlic and shallot and cook until translucent. Cook for about 2-3 minutes
- Add white wine, lemon juice, and lemon zest. Reduce by half.
- Add mussels. Cover and allow to cook for about 5 minutes or until mussels are open.
- Using tongs, transfer opened mussels to a serving plate. Garnish with parsley.
Video
Notes
- Shellfish requires just a bit more attention, so be sure you are buying fresh mussels. The tag should indicate how fresh they are with a date.
- Discard any mussels you have doubts about or have open shells, partially open shells, or cracked shells.
- Be sure to reduce this sauce as the mussels also release their own juices
- Be sure to have something to sop up the sauce.
- Discard any mussel that didn't open up after being cooked.
buyingseafood says
Looks good, simple, and hard to beat. I just made steamers the other night, but it's been a while since I made mussels, you got me thinking...
becomebetty says
Hey BuyingSeafood! I love mussels. They are affordable, quick to make, and delicious. I like steamers too. Thanks so very much for stopping by!