Mussels in White Wine Sauce
Tender mussels simmered in a garlicky white wine cream sauce for a cozy yet easy restaurant-style dinner made right at home.
Equipment
- Large Saucepan or Pot
Ingredients
- 2 lbs Mussels
- 2 tbsp Olive Oil
- 2 Whole Shallots, (diced)
- 8 cloves Garlic, (diced)
- 2 tsp Herbs de Provence, (or Italian seasoning)
- 1/2 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 3/4 cup White Wine
- 1/2 cup Chicken Stock
- 1 tbsp Dijon Mustard
- 6 tbsp Salted Butter
- 3/4 cup Heavy Cream
- 2 tsp Cornstarch
- 1 tbsp Water
- 2 tbsp Lemon Juice
- 1 tsp Lemon Zest
- 3 tbsp Fresh Parsley, (chopped, additional for garnish)
- 1/2 tsp Red Pepper Flakes, (more or less as desired)
Instructions
- Fill a large bowl with cold water and 1 tsp of kosher salt. Add the mussels and let them soak for 20 minutes - this helps to pull out any sand from the mussels and prevents the wine wine sauce from being gritty. If needed, scrub them with a clean sponge or culinary brush to remove any barnacles or remaining debris. Then debeard them by removing the stringy piece that sticks out from the shell. Pro tip: if there are any open mussels, discard them - these mussels are likely spoiled or weren't stored properly and can cause food poisoning (I like to be safe rather than sorry). 2 lbs Mussels
- Add olive oil to a large saucepan over medium heat, then add shallots. Cook for 5 minutes, until softened, then add diced garlic, herbs de provence, kosher salt, black pepper, and white wine. Stir together for about 5 minutes, then pour in chicken stock and dijon mustard. 2 tbsp Olive Oil 2 Whole Shallots 8 cloves Garlic 2 tsp Herbs de Provence 1/2 tsp Kosher Salt 1/2 tsp Black Pepper 3/4 cup White Wine 1/2 cup Chicken Stock 1 tbsp Dijon Mustard
- Add in the cleaned mussels. Increase heat to medium-high heat and cover with a lid. Cook for 3 minutes, check to see if they've all opened up. Stir the mussels to help any closed shells open up. If there are a few that are still closed, cover with the lid and continue to cook for 1-2 minutes, no longer than 5 minutes.
- Remove the mussels from the pan, leaving the white wine broth behind. Discard any mussels that didn't open up. Reduce heat back to medium and add in butter and heavy cream. Once the butter is melted, make a cornstarch slurry by adding cornstarch to a small bowl with 1 tbsp of water and mix together. Pour into the sauce and whisk together. 6 tbsp Salted Butter 3/4 cup Heavy Cream 2 tsp Cornstarch 1 tbsp Water
- Cook for about 5 minutes, until slightly thickened, then add lemon juice, lemon zest, parsley, and red pepper flakes. Taste for salt and pepper and adjust as needed. Stir together and pour on top of the mussels. Garnish with additional parsley or any fresh herbs you'd like and a squeeze of lemon juice. Serve with crusty bread to dunk in that delicious buttery white wine sauce! 2 tbsp Lemon Juice 3 tbsp Fresh Parsley 1/2 tsp Red Pepper Flakes
Notes
- Clean properly! Mussels are filter feeders - meaning they clean the ocean water and can have a lot of dirt in them. Soak them in cold salted water, then scrub the shells under cold running water and remove any beards right before cooking.
- Before cooking, discard any mussels with cracked or open shells. This is the easiest way to ensure you’re only cooking live, fresh mussels.
- Cover the pan and cook briefly. Covering with a lid traps steam and helps mussels open evenly in about 3-5 minutes. Shake the pan once or twice instead of stirring to avoid breaking shells.
- Pull them as soon as they open! Open mussels are done, overcooking makes them tough and chewy. So, keep an eye on them while cooking!
- Serve immediately! Mussels wait for no one. Serve them hot with plenty of sauce and good bread for dipping.
Nutrition
Calories: 532kcal, Carbohydrates: 12g, Protein: 17g, Fat: 43g, Saturated Fat: 23g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 129mg, Sodium: 863mg, Potassium: 550mg, Fiber: 1g, Sugar: 3g, Vitamin A: 1718IU, Vitamin C: 19mg, Calcium: 100mg, Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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