Dinner
White Wine and Garlic Mussels
Fresh mussels steam with shallot, garlic and white wine and finish with lemon and parsley.
- Yield
- 2 servings
Serving ideas
Spoon the broth over the mussels and serve with lemon wedges and toasted bread.
Ingredients
See the ingredient checklist
- 2 lb fresh mussels, scrubbed and debearded
- 2 tbsp olive oil or butter
- 4 cloves garlic, thinly sliced
- 1 shallot, finely chopped
- 1 cup dry white wine
- 1/2 cup fish stock or water, optional
- 2 tbsp heavy cream, optional
- 1 tbsp lemon juice
- 1/4 tsp red pepper flakes, optional
- 2 tbsp chopped fresh parsley
- salt and black pepper, to taste
Before you cook
Use a wide pot with a tight-fitting lid so the mussels steam evenly.
How to make White Wine and Garlic Mussels
Rinse and scrub the mussels under cold water. Discard any open mussels that stay open when tapped.
Warm the oil or butter in a wide pot. Cook the garlic and shallot for 1 to 2 minutes without browning.
Add the wine and stock, if using, and bring to a simmer. Add the mussels, cover and steam for 5 to 7 minutes, shaking the pot occasionally, until the shells open.
Take the pot off the heat and stir in the cream, lemon juice and parsley. Season with salt, pepper and optional pepper flakes.
The full recipe
Check off ingredients as you get them ready.
The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.
White Wine and Garlic Mussels
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Ingredients
- 2 lb fresh mussels scrubbed and debearded
- 2 tbsp olive oil or butter
4 cloves garlic thinly sliced- 1 shallot finely chopped
- 1 cup dry white wine
- ½ cup fish stock or water optional
- 2 tbsp heavy cream optional
- 1 tbsp lemon juice
- ¼ tsp red pepper flakes optional
- 2 tbsp chopped fresh parsley
- salt and black pepper to taste
Instructions
- Rinse and scrub the mussels under cold water. Discard any open mussels that stay open when tapped.
- Warm the oil or butter in a wide pot. Cook the garlic and shallot for 1 to 2 minutes without browning.
- Add the wine and stock, if using, and bring to a simmer. Add the mussels, cover and steam for 5 to 7 minutes, shaking the pot occasionally, until the shells open.
- Take the pot off the heat and stir in the cream, lemon juice and parsley. Season with salt, pepper and optional pepper flakes.