Mussels with White Wine
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. Check out this link here for one of my favorite brands: https://amzn.to/3vHcGzE 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.
This post contains affiliate links. I will only ever link to products that I personally use and love.
Mussels with White Wine Sauce
Ingredients
- 2 tbsp unsalted butter can sub olive oil
- 1/4 c chopped parsley
- 2 lb frozen mussels
- 4 cloves garlic minced
- 1/2 c red onion chopped
- 1/4 c white wine like a sauvignon blanc
- 1/2 c chicken stock
- 1/2 tsp sea salt
- 1/4 tsp cayenne pepper
Instructions
- 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.
Thank you for this terrifically, delicious recipe. Made tonight following your instructions. So good! Better than the restaurant that I thought had the best recipe.
Thank you Terri! I’m so happy you liked it!