White Wine Butter Mussels (Printable Version)
Mussels steamed in white wine butter sauce with lemon, garlic, and herbs. Perfect with fries or crusty bread.
# Everything You’ll Need:
→ Mussels
01 -
2.2 lbs live mussels, cleaned and debearded
→ Aromatics & Sauce
02 -
1 tablespoon olive oil, plus extra for drizzling bread
03 -
2 shallots, finely diced
04 -
4 garlic cloves, crushed
05 -
3 tablespoons unsalted butter
06 -
½ cup dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
07 -
1 tablespoon fresh parsley, finely chopped
08 -
Squeeze of fresh lemon juice
→ Bread
09 -
1 baguette, sliced
# Steps to Cook:
01 -
De-beard the mussels by pulling the beard upwards until removed. Rinse mussels thoroughly under cold running water, scrubbing off barnacles and discarding any with cracked shells or that remain open after tapping.
02 -
Heat olive oil in a deep pan over low heat. Add shallots and crushed garlic, frying for about 5 minutes until fragrant and translucent, stirring occasionally to prevent burning.
03 -
Increase heat to medium, pour in white wine, and cook until reduced by half (about 3 minutes). Lower heat and add butter, stirring until melted and fully incorporated into the sauce.
04 -
Add mussels to the pan and stir to coat with sauce. Cover with a lid and steam on medium heat for 5 to 7 minutes, shaking the pan occasionally, until all mussel shells have opened. Discard any unopened mussels.
05 -
While mussels steam, drizzle baguette slices with olive oil. Fry slices in a pan over low heat until golden and crispy on both sides.
06 -
Remove mussels from heat. Sprinkle with fresh parsley and a squeeze of lemon juice. Serve immediately with the fried bread.
# Extra Suggestions:
01 -
Choose mussels that smell like the ocean without any foul odor. Discard any mussels that remain open before cooking.
02 -
For an alcohol-free version, substitute white wine with chicken or seafood broth.
03 -
Shallots can be replaced with brown onions for a stronger flavor.