Vegan Steamed Mussels in White Wine
Indulge in the perfect plant-based rendition of a classic seafood dish with this Vegan Steamed Mussels in White Wine recipe. Featuring tender king oyster mushrooms cleverly scored and shaped to replicate the texture of mussels, this dish is bathed in a fragrant broth of dry vegan white wine, savory vegetable stock, nori for a hint of ocean-inspired flavor, and a medley of herbs and aromatics like garlic, shallots, parsley, and lemon juice. Ready in just 35 minutes, this vegan seafood alternative is ideal for impressing dinner guests or elevating a weeknight meal. Serve it with crusty bread or a vegan baguette to soak up the rich, flavorful broth—every bite is a burst of indulgent satisfaction. Vegan-friendly, quick, and irresistibly delicious, this recipe proves that seafood-inspired dishes can be perfectly reinvented without compromising on taste or texture.
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Recipe Information
Ingredients
- 8 pieces King oyster mushrooms
- 2 tablespoons Vegan butter
- 1 tablespoon Olive oil
- 2 medium Shallots, finely chopped
- 3 cloves Garlic, minced
- 1 cup Dry vegan white wine
- 1 cup Vegetable broth
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Lemon juice
- 1 sheet Nori sheets, finely shredded
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 loaf Crusty bread or vegan baguette (optional, for serving)
Instructions
Clean the king oyster mushrooms and slice the stems into 1-inch thick rounds. Trim the tops and lightly score the round slices with a crisscross pattern to mimic the texture of mussels.
In a large, deep skillet or pot, heat the vegan butter and olive oil over medium heat.
Add the chopped shallots and sauté for 2-3 minutes, until softened and translucent.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Pour in the dry vegan white wine and bring it to a gentle simmer. Let it reduce by half, about 3-4 minutes.
Add the vegetable broth, shredded nori, salt, and black pepper to the skillet. Stir well to combine.
Gently place the king oyster mushroom pieces into the broth, ensuring they are partly submerged. Cover the skillet with a lid and allow the mushrooms to steam and absorb the flavors for about 8-10 minutes.
Remove the lid and stir in the lemon juice and fresh parsley. Adjust seasoning with additional salt and pepper, if needed.
Serve the vegan steamed 'mussels' hot, with some crusty bread or a vegan baguette on the side to soak up the flavorful broth.
Nutrition Facts
Calories |
2009 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.1 g | 68% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3755 mg | 163% | |
| Total Carbohydrate | 282.9 g | 103% | |
| Dietary Fiber | 33.7 g | 120% | |
| Total Sugars | 39.9 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 254 mg | 20% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 3858 mg | 82% | |
*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.
