How To Cook Mussels With Garlic White Wine Sauce Recipe

I braise mussels in a classic Garlic White Wine Sauce, and crusty bread is the key to capturing every last drop of the pan sauce.

I can’t get over how fresh mussels transform a weeknight meal. With a pile of fresh mussels and a few cloves of garlic you can make something humble feel like a small celebration, and people always ask how long it took.

The steam, the pop of shells, and that glossy Garlic White Wine Sauce clinging to every crevice is oddly theatrical, in a good way. I never plan dinner around mussels but when I do it becomes the thing everyone remembers.

My Mussels Recipe White Wine turned a friend who hated shellfish into a convert, true story.

Ingredients

• Mussels: Lean shellfish high in protein, iron, vitamin B12, briny, slightly sweet ocean flavor.
• Garlic: Pungent, savory, adds depth, contains allicin with health benefits, a little spicy raw.
• White wine: Dry wine brightens sauce, adds acidity and fruit notes, cooks off alcohol.
• Butter: Gives silky mouthfeel and richness, adds saturated fats, balance acidity with creaminess.
• Lemon: Sharp citrus tang, lifts flavors, adds vitamin C, optional squeeze makes it fresher.
• Parsley: Fresh herb, brightens dish, adds color and light herbaceous notes, some vitamins.
• Shallot: Mild onion flavor, sweeter than onion when cooked, adds subtle savoriness.
• Crusty bread: Crunchy exterior soaks up sauce, provides carbs, perfect for mopping savory juices.

Ingredient Quantities

• About 2 lb (900 g) fresh mussels, cleaned and beards removed
• 3 to 4 large garlic cloves minced
• 1 small shallot finely chopped
• 1 cup (240 ml) dry white wine like Sauvignon Blanc or Pinot Grigio
• 3 tablespoons unsalted butter
• 1 tablespoon extra virgin olive oil
• 2 tablespoons chopped fresh parsley
• 1 lemon cut into wedges plus 1 tablespoon lemon juice if you like
• Salt and freshly ground black pepper to taste
• Pinch of red pepper flakes optional
• Crusty bread for serving

How to Make this

1. Give the mussels a final check: toss out any with cracked shells, tap open ones and if they dont close discard them, rinse the rest under cold water and pull off any beards left behind.

2. Heat a large wide pot over medium heat, add the olive oil and 2 tablespoons of the butter until it foams, then add the finely chopped shallot and cook til soft and translucent about 2 minutes.

3. Add the minced garlic and a pinch of red pepper flakes if you like, stir for 30 to 45 seconds until fragrant but dont let it brown.

4. Pour in the white wine and the optional tablespoon of lemon juice, scrape up any brown bits from the bottom, crank the heat so the liquid comes to a lively simmer.

5. Toss the mussels into the pot, give the pot a quick shake to distribute them, then cover and steam for 5 to 7 minutes until most shells have opened.

6. Uncover, give the pot a stir, discard any mussels that remain tightly closed, taste the broth for seasoning and add salt and freshly ground black pepper as needed.

7. Turn off the heat and stir in the remaining tablespoon of butter and the chopped parsley so the sauce becomes glossy, squeeze over some lemon wedges if you want a brighter finish.

8. Dont overcook the mussels or they get rubbery, and dont use a wine you wouldnt drink because it really flavors the sauce.

9. Serve straight away in bowls with lots of crusty bread for mopping up the garlic white wine sauce, and enjoy.

Equipment Needed

1. Large wide pot with a tight-fitting lid (6 to 8 qt)
2. Tongs or a large slotted spoon for moving mussels
3. Wooden spoon or heatproof spatula for stirring
4. Chef’s knife and a cutting board for shallot, garlic and parsley
5. Fine-mesh colander or large bowl for rinsing and draining mussels
6. Measuring cups and spoons for wine, butter and lemon juice
7. Small citrus reamer or juicer for the lemon
8. Ladle and shallow serving bowls plus a kitchen towel for handling hot lids

FAQ

How To Cook Mussels With Garlic White Wine Sauce Recipe Substitutions and Variations

• Dry white wine: swap for dry vermouth, or use low-sodium chicken or vegetable broth plus 1 tbsp white wine vinegar or lemon juice for the acidity, or a good nonalcoholic white wine.
• Unsalted butter: use extra virgin olive oil for a lighter finish, or ghee for a richer, nutty flavor, or a dairy-free margarine if you need non-dairy.
• Fresh parsley: replace with chopped cilantro, fresh basil, or snipped chives depending on the flavor you want (cilantro = bright, basil = sweeter, chives = oniony).
• Small shallot: use 2 tbsp finely minced red or sweet onion, or 1 to 2 sliced green onions for a milder, fresher bite.

Pro Tips

– Soak and chill the mussels first, dont skip this. A 20 minute dunk in cold salted water (a tablespoon of salt per liter) helps them spit out sand, and a sprinkle of cornmeal can speed that up. Keep them on ice till you cook so they stay lively.

– Dont overcrowd the pot. If theyre jammed together they steam unevenly and some overcook while others barely open. Better to do two quick batches than cram everything in at once.

– Make the sauce glossy by finishing off with cold butter, a spoon at a time, off the heat and whisking or swirling till it melts into an emulsion. If youve got grit worries, pour the broth through a fine sieve into the serving bowl so you dont pass sand to your guests.

– Save the broth, dont waste it. It makes killer sauce for pasta, a base for risotto or a quick soup. Cool it fast, refrigerate for up to 48 hours or freeze in portions for up to 3 months.