Mussels in Wine Broth
Indulge in the rustic elegance of 'Mussels in Wine Broth,' a quick and easy seafood recipe that's perfect for a weeknight meal or an impressive dinner party starter. Fresh mussels are steamed to perfection in a fragrant broth made with dry white wine, butter, and shallots, enhanced by hints of garlic and a touch of creamy richness. Finished with fresh parsley, a bright squeeze of lemon, and served with crusty bread to soak up every drop of the savory broth, this dish is a celebration of simple, high-quality ingredients. Ready in just 30 minutes and bursting with flavor, this recipe is a must-try for seafood lovers seeking a restaurant-worthy experience at home.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds fresh mussels
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 whole shallots
- 4 whole garlic cloves
- 1 cup dry white wine
- 1 cup chicken or seafood stock
- 0.25 cup heavy cream (optional)
- 2 tablespoons fresh parsley
- 1 whole lemon
- 0.5 teaspoons salt
- 0.25 teaspoons freshly ground black pepper
- 1 loaf crusty bread (for serving)
Instructions
Rinse the mussels under cold water and scrub off any debris. Discard any mussels that are cracked or do not close when tapped.
Finely dice the shallots and mince the garlic. Chop the fresh parsley and set aside.
In a large, deep skillet or pot, heat the olive oil and butter over medium heat until the butter is melted.
Add the shallots and garlic to the skillet, cooking for 2-3 minutes until softened and fragrant, stirring frequently to avoid burning.
Pour in the white wine and bring to a simmer, letting it reduce slightly for 2-3 minutes. Then, add the chicken or seafood stock.
Season the broth with salt and freshly ground black pepper. Stir in the heavy cream if using.
Increase the heat to medium-high and carefully add the mussels to the pot. Cover with a lid and let the mussels steam for 5-7 minutes, shaking the pot occasionally to ensure even cooking. The mussels are done when they have opened. Discard any that do not open after cooking.
Remove the pot from the heat and stir in the fresh parsley and a squeeze of lemon juice for brightness.
Serve the mussels immediately in bowls with ladles of the wine broth. Add slices of crusty bread on the side to soak up the flavorful broth.
Nutrition Facts
Calories |
3560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.1 g | 174% | |
| Saturated Fat | 47.4 g | 237% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 641 mg | 214% | |
| Sodium | 7248 mg | 315% | |
| Total Carbohydrate | 292.6 g | 106% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 17.1 g | ||
| Protein | 256.4 g | 513% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 889 mg | 68% | |
| Iron | 49.3 mg | 274% | |
| Potassium | 4404 mg | 94% | |
*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.
