Mussels in White Wine

Name: Mussels in White Wine
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: French
Ingredients: 4½ lb Mussels; 1 Baguette; 2 tbsp Butter; 2 Shallots; 4 cloves Garlic; 1¼ cups White Wine; ¼ tsp Black Pepper; ¼ tsp Salt; ½ oz Fresh Parsley

By Eatpace

Mussels steam in white wine with garlic, shallots, butter and parsley, making a broth for dipping crusty bread. The pot needs only a few minutes on the stove.

Total: 27 min; 15 prep · 12 cook
Serves: 4; Scale it below
Calories: 730; kcal per serving
Protein: 67g; per serving

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Bowls of steamed mussels in white wine broth with parsley and sliced baguette.

27 min

Ingredients

9 ingredients

4 servings

4½ lb Mussels, scrubbed and debearded (Live, in shells)
1 Baguette, sliced (About 12 oz)
2 tbsp Butter (Unsalted)
2 Shallots, finely chopped
4 cloves Garlic, minced
1¼ cups White Wine (Dry)
¼ tsp Black Pepper
¼ tsp Salt (Use as needed)
½ oz Fresh Parsley, chopped

Contains shellfish, dairy and gluten. Always check labels.

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Nutrition per serving

Estimated

730 kcal

Protein: 67 g
Carbs: 57 g
Fat: 18 g
Fiber: 2 g

By EatpaceHow we write and check our recipes

Method

6 steps 15 min prep · 12 min cook

Prep

Step 1. Check the Mussels, discarding any with broken shells or any that stay open when tapped.
Step 2. Set out the Baguette for serving.

Cook

Step 3. Melt the Butter in a large, wide pot over medium heat. Add the Shallot and cook until softened, about 3 minutes.
Step 4. Add the Garlic and stir until fragrant, about 30 seconds. Pour in the White Wine and bring to a simmer.
Step 5. Add the checked mussels, cover and cook over medium-high heat, shaking the pot once, until the shells open, about 5 to 7 minutes. Discard any that remain closed.

Finish & serve

Step 6. Stir in the Black Pepper. Taste the broth and add Salt as needed, then scatter over the Fresh Parsley. Divide the mussels and broth among bowls and serve with the bread.

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Tips

Swap it

Use vegetable stock in place of the wine for an alcohol-free broth.

Good to know

Keep live mussels refrigerated in an open container under a damp towel and cook them as soon as possible.

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