These Mussels with White Wine and Garlic are a flavorful way to enjoy mussels! Served with charred bread to soak up the delicious broth.
Mussels for 5, Please
How To Prep Mussels
Mussels take a little extra care before cooking to ensure they’re properly cleaned. Place mussels in a large strainer to rinse off. Using a scrub brush, clean off each mussel. On some mussels, you’ll notice a little aptly named “beard” that you’ll want to pull off and discard.
As you’re cleaning the mussels, if you notice any that do not close when gently tapped, be sure to discard.
How To Cook Mussels
Mussels truly couldn’t be easier to make! Simply put, we’re steaming them. Aromatics are sautéed with oil and better until fragrant, followed by the liquid you’ll be steaming the mussels in. In this recipe, I’m using all white wine, but you can easily swap the wine for broth, beer, or a mixture of broth on win or beer.
Once your liquid has just a few fingers of steam coming off the surface, in go the mussels. They take under 5 minutes to cook, and you’ll know when they’re done: they’ll open!
How To Serve Mussels
Mussels are best enjoyed with a crisp glass of wine, a light simple salad, charred slices of bread, and a beautiful setting. Perhaps al fresco?
Mussels can be a delicious appetizer or served as a light meal, as outlined above.
However you enjoy them, do so beautifully!
Mussels with White Wine and Garlic
Ingredients
- 2 lbs mussels
- 1 Tbsp butter
- 1 Tbsp olive oil
- 6 cloves garlic, roughly chopped
- 3 shallots, thinly sliced
- 1 1/2 cups crisp white wine
- 1/2 cup parsley, chopped
- Grilled ciabatta slices, for serving (see note)
Instructions
- Rinse and scrub mussels under cold water. If mussels still have their beards attached, pinch and remove. Any mussles that don't close when lightly tap, discard.
- Add oil and butter to a large stockpot. Heat over medium heat, and add garlic and shallot, sauteeing until fragrant, about 2 minutes. Add white wine, followed by mussels. Sprinkle in half of the parsley, reserving the remainder for garnish.
- Cover pot, and steam for about 5 minutes, until all mussels have opened. Remove from heat and transfer to serving dish, or feel free to serve straight from the stockpot! Sprinkle with parsley before serving, and serve with grilled ciabatta for mopping up the cooking liquid!