If you have a great source for fresh mussels, there is nothing simpler and more decadent than knowing how to make mussels in white wine sauce.
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These pretty black beauties are one of my favorite meals. Perfect in the summer because they take just minutes to prepare and are light and luscious and perfect in the winter because they are warm and satisfying.
Many are often afraid of cooking mussels because they aren’t exactly a common meal, unless you are sitting in a bistro with a large glass of white wine.
Though personally I think a great glass of Pinot works also!
This mussels recipe comes complete with an amazingly simple white wine garlic sauce that is perfect with crusty garlic bread, French bread or French fries.
Taken from Craig Claiborne, this classic recipe is one great dish!
So scroll ahead to see how to make mussels in white wine sauce.
Table of Contents
Why I Love Mussels in White Wine Sauce
Besides being quick and easy to prepare, I love the salty sweet brine and flavor of mussels.
I love sharing a big bowl of mussels with those around me. It just feels so comforting.
I love the clackety clack of the open shells as the big bowl of empty mussel shells keeps growing and I love fighting over who gets the last one.
Perfect for a weeknight dinner and for all seafood fans, this simple recipe is one a lot of people love.
You don’t need to tell them how easy these are to make!
How To Choose Mussels
Begin by choosing the freshest mussels possible. Smell the bag and make sure it smells like salt water.
Buy live mussels. Make sure the shells are closed tightly or if you press them together that they stay closed.
Mussels that have cracked shells or that smell funky should be discarded.
Farm-raised mussels are the best way to go. They don’t contain a lot of grit
Since they grow on a rope they aren’t scooped from the sandy bottom of the sea so that means less sediment in their shells.
I love PEI mussels grown in cold water, from Prince Edward Island in Canada, but they aren’t always easy to find.
FAQ’s
What is the difference between black mussels and green lip mussels?
Besides the obvious difference in that one is green and the other is black, green lipped mussels are raised in New Zealand and are chewier and creamier and often compared to an oyster or clam. I don’t like oysters so I guess that explains why I prefer black mussels.
Do mussels need to be cleaned?
Mussels do need to be cleaned. Place mussels in a cold water filled sink and let them sit about 20 minutes to filter out sand.u003cbru003eGenerally farm raised mussels are pretty clean but your soaking water may still look cloudy. Mussels that rise to the top are most likely dead and should be discarded.u003cbru003eCheck that each musel is firmly closed.u003cbru003eUse a sponge or firm wire brush to clean the outside of the shell if needed.u003cbru003eDebeard mussels by grasping the beard and yanking on it and note that not all mussels have beards.
Are mussels good for you?
A 3 oz serving of mussels provided about 40% of our daily protein requirements.u003cbru003eMussels contain iron and provide about 1/3 of our daily requirements. They are rich in Vitamin B-12 and are a great source of omega-3 fats.
So now on to how to make mussels in white wine sauce!
Simple Ingredients for Mussels in White Wine Sauce
Cleaned Mussels: Figure about 1 to 1.5 lbs per person for the main course. (This works out to about 3 oz out of the shell.)
Butter: Whatever you have
Onions
Shallots: I love the flavor of shallots, but if you don’t have them add some more minced onions.
Garlic: 1 clove is called for, but heck, feel free to use more.
Fresh Parsley: looks great as a garnish on the black shells but parsley definitely adds flavor
White wine: Sauvignon blanc, pinot grigio or any dry white wine
Heavy Cream: Optional, but will make your white wine sauce creamy and extra rich
How To Make Mussels in White Wine Sauce
Clean mussels.
Melt butter in a large pot (with a lid) over medium-high heat and add the onions, shallots, and garlic.
Cook until wilted and add the mussels, half of the parsley, and all the wine to make your white wine broth.
If you like your mussels a bit spicier, don’t be afraid to add a few red pepper flakes.
Cover tightly and cook for about 5 minutes, or until the mussels are opened.
Stir in 1/4 c of heavy cream, if desired, into the cooking liquid and let simmer to thicken, as you scoop the mussels to a large serving bowl.
Garnish with fresh lemons and some lemon zest, plus the minced parsley.
Pour the pot of mussels into a large bowl and serve with plenty of crusty bread on the side for soaking up the delicious broth.
Place in the center of the dinner table and dive in!
What To Serve With this Mussel Recipe
Traditionally French fries are served and I am all on board with this.
Serve French fries with garlic aioli which the mussels can also be dipped into.
A nice green salad with an olive oil vinaigrette is great on the side or to start with.
Linguini or Angel hair pasta also works if you want to make this more of a full meal.
Now you know how to make mussels in white wine sauce.
Wasn’t hard, was it?
The next time you feel like mussels, try this recipe.
And don’t waste the broth. It’s good until the last drop!
More Seafood Recipes To Try:
Easy Bay Scallops with Lemon and Garlic
I’d love to hear if you make this recipe! Please share a review or rate the recipe,
and be sure to tag me on social!
Recipe Card
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How To Make Mussels in White Wine Sauce with Garlic
- Prep Time: 15 Minutes
- Cook Time: 5 Minutes
- Total Time: 20 minutes
- Yield: 2 – 4 Servings 1x
- Category: Main Course
- Cuisine: American
Description
These pretty black beauties are one of my favorite meals. Perfect in the summer because they take just minutes to prepare and are light and luscious and perfect in the winter because they are warm and satisfying.
Ingredients
2 1/2 lbs cleaned mussels
2 T butter
2 T finely chopped onion
1 T finely chopped shallots
1 minced clove of garlic
2 T finely chopped parsley
3/4 c dry white wine
Instructions
Clean mussels and remove any beards by pulling them off. Usually you don’t find many. Discard any mussels that won’t close or any with broken shells. Put them into a clean bowl or sink with ice water and a spoonful of cornmeal until ready to cook.
Heat the butter in a large pot (with a lid) and add the onions, shallots, and garlic. Cook until wilted and add the mussels. Add half of the parsley, and all the wine.
Cover tightly and cook for about 5 minutes, or until the mussels have opened. There are usually a few that won’t.
Sprinkle with lemon zest or lemons and make sure to pur all the broth over when serving. Parsley sprinkle on top is also a must!
Notes
Please see post for serving ideas!
