Mussels steamed in wine butter sauce

Written by Published on in Appetizers, Dinner

I think mussels are not made in home kitchens nearly enough, if you ask me! They are nutritious, extremely easy to make and generally very affordable (depending on the region you live the affordability may vary.)

Oh did I say it already?! They are easy! Easy and quick to make!

DifficultyBeginner

Serves 4 as an appetizer or 2 as a main dish.

Yields4 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

For White Wine Mussels:
 2 lbs mussels
 2 garlic cloves, sliced
 1 cup celery, diced
 1 shallot, finely diced
 ¼ tsp red pepper flakes, or more to taste
 2 tbsp oil or butter
 1 cup white wine
 2 tbsp parsley
 1 tbsp lemon juice
 1 tsp lemon zest
 lemon slices, optional
 crusty bread, optional, for serving

For White Wine Mussels:
1

Clean your mussels - scrape them as needed and rinse under the running cold water. Heat 1 TBSP butter in a large stock pot. Sautee the veggies and red pepper flakes until the veggies are soft but not browned, about 7 minutes. Do not brown. Add wine. Bring to a boil and reduce the wine by about half. Add the mussels and cover. Cook for about 4-5 minutes, shaking the pan and stirring half way until they open up. Discard any mussels that didn't open.

2

When finished cooking, remove the mussels to a bowl, add a knob of cold butter to the sauce and stir vigorously to emulsify it into a thick and rich sauce. Pour over mussels. Add lemon juice, lemon zest, parsley. Serve, garnished with lemon slices with a piece of crusty bread.

Ingredients

For White Wine Mussels:
 2 lbs mussels
 2 garlic cloves, sliced
 1 cup celery, diced
 1 shallot, finely diced
 ¼ tsp red pepper flakes, or more to taste
 2 tbsp oil or butter
 1 cup white wine
 2 tbsp parsley
 1 tbsp lemon juice
 1 tsp lemon zest
 lemon slices, optional
 crusty bread, optional, for serving

Directions

For White Wine Mussels:
1

Clean your mussels - scrape them as needed and rinse under the running cold water. Heat 1 TBSP butter in a large stock pot. Sautee the veggies and red pepper flakes until the veggies are soft but not browned, about 7 minutes. Do not brown. Add wine. Bring to a boil and reduce the wine by about half. Add the mussels and cover. Cook for about 4-5 minutes, shaking the pan and stirring half way until they open up. Discard any mussels that didn't open.

2

When finished cooking, remove the mussels to a bowl, add a knob of cold butter to the sauce and stir vigorously to emulsify it into a thick and rich sauce. Pour over mussels. Add lemon juice, lemon zest, parsley. Serve, garnished with lemon slices with a piece of crusty bread.

Mussels
IngredientsDirections

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2 Comments

  1. Elizabeth
    October 21, 2022 at 2:46 am  ·  Reply

    Living in Nfld., missing Goodies Bakery Imperial Biscuits and Apple Jacks. I would like to try to give the biscuits a Nfld. twist, by filling Imperials with Partridgeberry jam instead (I am spontaneously salivating). I will let you know if it is as drop dead yummy as I imagine

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