Mussels in White Wine Sauce
Steamed Mussels in White Wine Sauce (Moules Marinières), and crusty garlic bread, are ready in 20 minutes. Add fries for Moules Frites.
Servings: 4 servings
Calories: 412kcal
Equipment
- 1 Large Pot or Dutch Oven with lid
Ingredients
For Mussels
- 2 Tablespoons olive oil
- 4 Tablespoons shallots, roughly chopped
- 4 Tablespoons garlic cloves, chopped
- 1 generous pinch sea salt
- 1 generous pinch black pepper, freshly ground
- 1 teaspoon dried Italian seasonings
- ½ teaspoon red pepper flakes
- 4 pounds mussels, scrubbed
- 8 ounces dry white wine, such as Sauvignon Blanc, Chardonnay, or Chablis
- 4 ounces vegetable broth or chicken broth
- 3 Tablespoons butter, cut into pieces
- ¼ cup flat leaf parsley leaves, coarsely chopped
Garlic Bread
- 4 slices thick rustic bread
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon garlic, chopped (or 1 tsp garlic powder)
Instructions
Garlic Bread:
- Preheat oven to 375℉.
- Brush the olive oil on the bread slices and spread with garlic. Transfer to a baking sheet and bake for 10 minutes while preparing the mussels. Bread should be toasted and crusty.
Mussels:
- Clean and scrub mussels under very cold running water. If any mussels are open tap them lightly and if they do not close discard them.
- In a large, deep pot, heat 2 Tablespoons of olive oil over medium heat until hot and shimmering.
- Add shallots and sauté for one minute, stirring constantly. Sprinkle in salt, pepper, garlic, Italian seasoning, and red pepper flakes. Cook for about 2 more minutes, until garlic is golden, stirring to prevent burning.
- Add the cleaned mussels, stir gently to coat in the garlic mixture and pour in the broth and white wine, stir again to coat, and then cover the pan.Steam the mussels for about 5-7 minutes over medium-high heat, or until they open up. Check to make sure the mussels have popped open, and if needed cover and cook another 1-2 minutes.Turn the heat down to medium.
- Using a slotted spoon transfer the mussels into 4 serving bowls. Always discard any mussels that don't open.
- Add the butter and chopped parsley to the broth and cook for 2 minutes, stirring to combine, until the butter is completely melted.
- Spoon the broth over the mussels into each of the four bowls.
- Remove the garlic bread from the oven and serve alongside the mussels.
Notes
- VARIATION: If you want creamy mussels whisk in 1 cup of cream along with the butter.
- Always discard mussels that don't open after cooking.
- Store leftovers for 1 day in the refrigerator.
Nutrition
Calories: 412kcal | Carbohydrates: 16g | Protein: 29g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 87mg | Sodium: 885mg | Potassium: 886mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1093IU | Vitamin C: 27mg | Calcium: 101mg | Iron: 10mg