Mussels in Wine Sauce
Dive into the essence of coastal cuisine with this irresistibly flavorful recipe for Mussels in Wine Sauce. Tender, briny mussels are steamed to perfection in a luxurious broth made with dry white wine, rich cream, and aromatic herbs like thyme and parsley. Shallots and garlic infuse the sauce with a fragrant depth, while a touch of butter and olive oil adds a silky, indulgent finish. Perfectly balanced with fresh lemon wedges and served alongside crusty bread for soaking up every drop of the savory sauce, this dish is a breeze to prepare in just 30 minutes. Ideal for a romantic dinner or an elegant appetizer, this classic seafood recipe showcases the best of simple cooking with bold, fresh flavors.
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Recipe Information
Ingredients
- 2 pounds Fresh mussels
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 2 large Shallots, finely chopped
- 4 Garlic cloves, minced
- 1 cup Dry white wine
- 0.5 cup Chicken or seafood stock
- 0.25 cup Heavy cream
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 4 Lemon wedges
- 1 loaf Crusty bread, for serving
Instructions
Clean the mussels by scrubbing the shells under cold water and removing the beards if present. Discard any mussels that remain open after a firm tap on the shell.
Heat the butter and olive oil in a large, deep skillet or pot over medium heat until melted and bubbling.
Add the chopped shallots and sauté for 2-3 minutes, or until softened and translucent.
Stir in the minced garlic and cook for an additional minute, being careful not to let the garlic burn.
Pour in the white wine and chicken or seafood stock, stirring to combine. Bring the mixture to a simmer and let it cook for 3-4 minutes to reduce slightly.
Add the heavy cream, fresh parsley, thyme leaves, salt, and pepper to the skillet. Stir to combine and adjust seasoning as needed.
Increase the heat to medium-high, then add the cleaned mussels to the skillet. Cover with a lid and steam the mussels for 5-7 minutes, or until they have opened. Discard any mussels that remain closed after cooking.
Remove the skillet from heat and transfer the mussels and sauce to a serving dish. Garnish with additional parsley if desired.
Serve immediately with lemon wedges and crusty bread on the side for soaking up the sauce.
Nutrition Facts
Calories |
3704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.0 g | 159% | |
| Saturated Fat | 44.3 g | 222% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 634 mg | 211% | |
| Sodium | 7260 mg | 316% | |
| Total Carbohydrate | 343.0 g | 125% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 19.6 g | ||
| Protein | 263.9 g | 528% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 895 mg | 69% | |
| Iron | 52.1 mg | 289% | |
| Potassium | 4536 mg | 97% | |
*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.
