Mussels With White Wine Garlic Sauce Recipe

I’m sharing my Steamed Mussels in a garlicky white wine broth that hides one surprising pantry ingredient which deepens the sauce and will make you eager to read on.

I never planned to be this obsessed with a pot and a bottle of white wine, but here I am. I still remember the first time I opened a net of fresh mussels and that sudden hit of briny scent, it made me want to eat them right then and there.

This little Mussels Recipe White Wine is my go to when I want something that looks fancy but won’t take all night, and yeah I get a tiny smug smile when guests swoon. Steam fog, the lid lifts, and those Steamed Mussels always steal the show, trust me you’ll want crusty bread.

Ingredients

• Briny shellfish high in lean protein and iron, low calories, slightly sweet ocean flavor.
• Adds healthy monounsaturated fats, fruity aroma, helps carry flavors, its not sweet.
• Gives richness and silky mouthfeel, adds saturated fats so use moderately, tastes creamy.
• Pungent, adds savory depth and slight heat, contains antioxidants, may aid immunity.
• Bright acidity lifts flavors, adds fruit notes and subtle sweetness when reduced.
• Zesty sour brightness cuts richness, gives vitamin C and a fresh finish.
• Fresh herb that adds green note, small fiber, vitamins, color, not overpowering.
• Optional, makes sauce silkier and richer, increases calories and fat, adds creaminess.
• Crunchy crust and chewy inside great for sopping up sauce, adds carbs.

Ingredient Quantities

• About 2 pounds (900 g) fresh mussels
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 small shallot, finely chopped
• 4 garlic cloves, minced
• 1 cup dry white wine (240 ml, Sauvignon Blanc or Pinot Grigio)
• 1/2 cup low sodium chicken or seafood stock (120 ml) optional
• Juice of 1 lemon (about 2 tablespoons)
• 1/4 cup fresh parsley, chopped
• 1/4 cup heavy cream optional for a richer sauce
• Pinch red pepper flakes
• Kosher salt and freshly ground black pepper to taste
• Crusty bread for serving

How to Make this

1. Rinse the mussels under cold water, scrub any grit off the shells, pull off the beard by tugging toward the hinge, toss any cracked shells and any mussels that stay open when you tap them (theyre dead).

2. If they seem sandy, soak them in a bowl of cold water for 15 to 20 minutes so they purge sand, then drain and pat dry.

3. Heat a large heavy pot over medium heat, add 2 tbsp olive oil and 2 tbsp butter until foaming, add the chopped shallot and cook till soft about 2 to 3 minutes.

4. Add the minced garlic and pinch of red pepper flakes, cook 30 to 45 seconds just till fragrant but not browned.

5. Pour in 1 cup dry white wine and the optional 1/2 cup stock, crank heat up to high and let the liquid come to a boil for 2 to 3 minutes to concentrate flavors and deglaze the pot.

6. Add the mussels, cover the pot and let them steam on high for 5 to 7 minutes, shaking the pot once or twice; theyre done when the shells have opened.

7. Remove the pot from heat, fish out any mussels that did not open and discard them, then stir in the juice of 1 lemon, 1/4 cup chopped parsley, a splash (1/4 cup) of heavy cream if you want a richer sauce, and season with kosher salt and lots of freshly ground black pepper to taste.

8. Give the sauce a quick simmer for 30 seconds if you added cream to thicken slightly, then pour the sauce over the mussels or return mussels to the pot and toss gently so they get coated.

9. Serve immediately with plenty of crusty bread to mop up the sauce, extra lemon wedges and more parsley if you like; dont overcook the mussels or theyll get rubbery.

Equipment Needed

1. Large heavy pot with a tight fitting lid (Dutch oven works great)
2. Colander or big bowl for rinsing and soaking the mussels
3. Stiff brush and kitchen shears to scrub shells and pull off the beard
4. Cutting board and a sharp knife for the shallot and garlic
5. Measuring cups and spoons for wine, stock, oil, butter and cream
6. Wooden spoon or heatproof spatula for sautéing
7. Tongs or a slotted spoon to lift out opened mussels and discard closed ones
8. Citrus reamer or fork for the lemon, plus paper towels or a clean towel to dry the mussels

FAQ

Mussels With White Wine Garlic Sauce Recipe Substitutions and Variations

• Dry white wine (1 cup): swap with dry vermouth (1 cup) for similar acidity and aromatics, or use 1 cup low-sodium chicken/seafood stock plus 1 tbsp white wine vinegar or fresh lemon juice to add brightness, or go nonalcoholic with 3/4 cup white grape juice + 1 tbsp lemon juice to cut the sweetness.
• Unsalted butter (2 tbsp): use extra olive oil (same amount) for a lighter finish, or ghee for a nuttier note, or a vegan butter if you need dairy free; if using salted butter, cut back on added salt.
• Heavy cream (1/4 cup, optional): substitute half and half or whole milk for a lighter sauce (no need to add as much), or use crème fraîche for richness and tang, or full-fat coconut milk for a dairy-free creamy option but it will change the flavor a bit.
• Fresh parsley (1/4 cup): swap with chopped cilantro, basil, or chives for different fresh flavors, or use about 1 to 1 1/3 tablespoons dried parsley if fresh isn’t available.

Pro Tips

1. Knock out the sand early, soak them quick in cold water and change the water once or twice, it really cuts down on grit so you wont be fishing sand out of your mouth later.

2. Reduce the wine a bit before adding mussels so the alcohol cooks off and the flavor concentrates, also save and strain that cooking liquid, its gold for dipping bread or stirring into pasta later.

3. High heat, short time is key, steam them only until shells open then pull off the heat right away otherwise they get rubbery; if a few stay closed toss them, dont try to force them open.

4. Finish the sauce with a cold pat of butter or a splash of cream off the heat and a little lemon zest, it brightens the whole dish; toast your bread in some garlic butter so every bite is worth mopping up.