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mussels in white wine garlic sauce recipe

Steamed Mussels in White Wine Garlic Sauce

Fresh mussels steamed in a dry white wine broth with shallots, garlic, butter, olive oil, lemon, and parsley. The sauce turns silky with a small splash of cream. Fast to cook. Best served hot with crusty bread.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 people
Course: Appetizer, Main Course
Cuisine: Italian, Mediterranean, Seafood
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 lb fresh mussels cleaned and debearded
  • 1 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 2 medium shallots finely chopped
  • 2 garlic cloves crushed
  • 1 cup dry white wine
  • Optional 2 to 3 tbsp light cream
  • Zest of 1 lemon
  • Juice of 1 lemon to taste
  • Pinch red pepper flakes
  • Salt to taste
  • Fresh black pepper to taste
  • 2 tbsp fresh parsley chopped
  • Crusty bread for serving

Method
 

Clean mussels under cold water. Scrub shells. Remove beards. Discard cracked shells or any that stay open when tapped.
    Heat a wide pot over low heat. Add butter and olive oil.
      Add shallots. Cook 8 to 10 minutes until soft and pale. Stir often.
        Add garlic. Cook 1 minute until fragrant. Do not brown.
          Add red pepper flakes, lemon zest, and a small squeeze of lemon juice. Stir.
            Add mussels to the pot. Pour in white wine. Stir once.
              Cover the pot. Raise heat to medium high. Steam about 3 minutes until most shells open.
                Remove any unopened shells. Lower heat.
                  Stir in cream if using. Season lightly with salt and black pepper.
                    Finish with chopped parsley and more lemon juice if needed.
                      Serve at once in warm shallow bowls with bread.

                        Notes

                        • Use a large pot so steam moves freely.
                        • Season lightly at first. Mussels release salty liquid.
                        • Serve right after cooking for best texture.
                        • Leftovers keep up to 24 hours in the fridge. Reheat gently.