Steamed Mussels in White Wine
This classic recipe for steamed mussels with white wine is a quick, easy and elegant dinner. Serve with crusty bread for soaking up the sauce.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 4pounds fresh mussels
- ½cup white wine
- 2cloves of garlic (thinly sliced, not chopped or minced)
- ¼cup shallots (chopped)
- Freshly ground black pepper (to taste)
- 4tablespoons butter (1/2 stick)
- 2tablespoons parsley (chopped)
- Fresh lemon juice (to taste)
Instructions
Step 1
Gather the ingredients.Step 2
Sort, scrub, and de-beard the mussels. Rinse with cold water.Step 3
Combine the wine, garlic, shallots, and black pepper in a wide stock pot or soup pot and bring to a boil over high heat.Step 4
Add the mussels and cover the pan with a tightly fitting lid. Lower heat to medium-high and cook for 5 to 6 minutes or until most of the mussels have opened. Don't overcook, or the mussels can become rubbery.Step 5
Stir in the butter and parsley and stir until the butter melts into the liquid.Step 6
Finish with a squeeze of fresh lemon juice.Step 7
Serve in large bowls with the cooking liquid, along with plenty of crusty bread for soaking up the fragrant sauce. A separate bowl for the empty shells will also come in handy.