Mussels in White Wine
Indulge in the classic elegance of Mussels in White Wine, a quick and impressive dish that brings the taste of the ocean to your table in just 25 minutes. Fresh, tender mussels are steamed to perfection in a fragrant broth of dry white wine, sautéed shallots, garlic, and fresh thyme, creating a dish brimming with briny, savory flavors. A touch of optional heavy cream adds richness to the sauce, while chopped parsley lends a bright, herbaceous finish. Served alongside a crusty loaf of bread to soak up the flavorful broth, this restaurant-quality recipe is perfect for everything from weeknight dinners to special occasions. Easy to prepare, visually stunning, and packed with flavor, these mussels are a must-try for any seafood lover.
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Recipe Information
Ingredients
- 2 pounds fresh mussels
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 medium, finely chopped shallots
- 4 minced garlic cloves
- 1 cup dry white wine
- 0.5 cup heavy cream (optional)
- 2 tablespoons, chopped fresh parsley
- 2 sprigs fresh thyme
- 1 loaf (for serving) crusty bread
- to taste salt
- to taste black pepper
Instructions
Clean the mussels thoroughly under cold water, scrubbing away any dirt or barnacles. Remove the beards (the fibrous threads sticking out of the shells). Discard any mussels that are cracked, broken, or do not close when tapped.
In a large, wide pot or Dutch oven, heat the olive oil and butter over medium heat until the butter is melted and sizzling.
Add the chopped shallots and sauté for 3–4 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the white wine and bring the mixture to a simmer. Add the fresh thyme sprigs and season with a pinch of salt and black pepper.
Carefully add the cleaned mussels to the pot. Cover with a tight-fitting lid and steam the mussels for 5–7 minutes, shaking the pot occasionally to ensure even cooking. The mussels are done when they have opened wide.
Using a slotted spoon, transfer the cooked mussels to a large serving bowl, discarding any that remain closed.
If desired, stir the heavy cream into the remaining liquid in the pot and simmer for 1–2 minutes until warmed through. Taste and adjust seasoning with salt and pepper if needed.
Remove the thyme sprigs from the sauce and stir in the chopped parsley. Pour the sauce over the mussels in the serving bowl.
Serve immediately with a loaf of crusty bread for dipping into the flavorful broth.
Nutrition Facts
Calories |
4016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.3 g | 206% | |
| Saturated Fat | 62.0 g | 310% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 708 mg | 236% | |
| Sodium | 8029 mg | 349% | |
| Total Carbohydrate | 341.8 g | 124% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 20.6 g | ||
| Protein | 265.5 g | 531% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 962 mg | 74% | |
| Iron | 52.5 mg | 292% | |
| Potassium | 4478 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
