Mussels with White Wine and ButterIn this classic French recipe, the juices released by the mussels help create a sauce.
  • 3 pounds mussels
  • 3 tablespoons unsalted butter
  • 1 shallot, cut into thin rings
  • 2 garlic cloves, minced
  • 1/2 cup white wine
  • 3/4 cup low-sodium chicken broth
  • Coarse salt and ground pepper
  • 3 tablespoons chopped fresh parsley
  • Crusty bread, for serving
servings:4
  1. Right before cooking, scrub mussels with a stiff sponge or brush under cold running water. (If the "beards" are still attached, trim them with a knife.)
  2. While cleaning mussels, discard ones with broken shells. Lightly tap the hinge end of any open shells on a work surface. Discard those that don't close.
  3. In a large pot with a lid, melt 1 tablespoon butter over medium-high. Add shallot and garlic. Cook, stirring, until fragrant, 1 minute.
  4. Add white wine and chicken broth. Bring to a simmer over high.
  5. Add mussels; stir to combine. Cover, reduce heat to medium-high, and cook until mussels open, 5 minutes, stirring once. Discard unopened mussels. (It's not unusual to lose a small portion of mussels at this point.)
  6. Season with salt and pepper. Remove from heat; stir in parsley and remaining butter until butter is melted. Serve with crusty bread.
20 min20 min20 min

Mussels with White Wine and Butter

In this classic French recipe, the juices released by the mussels help create a sauce.
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Ingredients

  • 3 pounds mussels
  • 3 tablespoons unsalted butter
  • 1 shallot, cut into thin rings
  • 2 garlic cloves, minced
  • 1/2 cup white wine
  • 3/4 cup low-sodium chicken broth
  • Coarse salt and ground pepper
  • 3 tablespoons chopped fresh parsley
  • Crusty bread, for serving

Directions

  1. 1Right before cooking, scrub mussels with a stiff sponge or brush under cold running water. (If the "beards" are still attached, trim them with a knife.)
  2. 2While cleaning mussels, discard ones with broken shells. Lightly tap the hinge end of any open shells on a work surface. Discard those that don't close.
  3. 3In a large pot with a lid, melt 1 tablespoon butter over medium-high. Add shallot and garlic. Cook, stirring, until fragrant, 1 minute.
  4. 4Add white wine and chicken broth. Bring to a simmer over high.
  5. 5Add mussels; stir to combine. Cover, reduce heat to medium-high, and cook until mussels open, 5 minutes, stirring once. Discard unopened mussels. (It's not unusual to lose a small portion of mussels at this point.)
  6. 6Season with salt and pepper. Remove from heat; stir in parsley and remaining butter until butter is melted. Serve with crusty bread.

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