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Mussels generally come in two camps, white wine broth or tomato based broth. While I don’t discriminate against any mussel put before me, I do prefer a nice buttery white wine broth. Mussels with White Wine are so easy to make, come together in under 15 minutes and are CHEAP!
I prefer to buy the mussels you find in the freezer section of the grocery store. They are already cleaned and debearded. My supermarket has them in a freezer case by the fresh seafood. Walmart also has frozen mussels. They sell mussels with broths already frozen with them, but I like to make my own and get the plain frozen mussels. You generally get a lot more for the money too.
You can absolutely use this recipe for fresh mussels as well. Just make sure to clean and debeard those puppies. Here’s a good article from Epicurious on the process. For fresh mussels the best season to eat them in from October to March. Just FYI.
I like to use a large dutch oven to cook these. You need a large pot with a lid. Dutch ovens are so pretty to serve these bad boys out of too. Mussels with White Wine can be served as an appetizer, or as a meal. I like to serve it with a crusty loaf of bread and a simple side salad, or Roasted Garlic Broccoli.
As for the White wine use something you like to drink. I love Chardonnay and that’s what I used, but you could use Prosecco, Sauvignon Blanc, Pinot Gris, just stay away from the overtly sweet Moscato or Riesling.
- 2 tbsp unsalted butter (you can use olive oil instead)
- 1/4 C chopped parsley
- 2 lbs frozen mussels
- 4 cloves garlic, chopped
- 1/2 red onion, diced
- 1/4 C white wine (like a chardonnay)
- 1/2 C chicken stock
- 1/2 tsp sea salt
- 1/4 tsp cayenne pepper
- In a large pot with a lid, melt the butter over medium heat.
- Add in the onion and garlic. Cook until just beginning to soften.
- Add the wine and salt and cook for two minutes to reduce the wine.
- Pour in the broth, 3/4 of the parsley, cayenne pepper, and the mussels. Stir as well as you can, then cover with the lid and let it cook for 10 minutes. Stirring occasionally.
- Spoon the mussels into a large bowl and pour the broth over the top. Garnish with the rest of the chopped parsley.
- Serve with a crusty loaf of bread to sop up the broth and a cold glass of white wine to wash it down.