Steamed Mussels in White Wine
Fresh mussels steamed open in a fragrant broth of white wine, garlic, shallots, and butter, finished with fresh herbs. Serve with crusty bread to soak up every drop.
Ingredients
- 4 lbs fresh live mussels, scrubbed, debearded
- 4 tbsp unsalted butter
- 4 shallots, finely minced
- 6 cloves garlic cloves, minced
- 1 cup dry white wine (such as Sauvignon Blanc)
- 1/2 cup gluten-free chicken or vegetable stock
- 1/4 cup heavy cream
- 4 sprigs fresh thyme sprigs
- 2 bay leaves
- 1/4 cup fresh flat-leaf parsley, roughly chopped
- 1/2 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 1 lemon, cut into wedges
Instructions
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1
Discard any 4 lbs fresh live mussels with cracked shells or those that stay open when tapped. Scrub the shells and pull off any beards.
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2
In a large wide pot or Dutch oven, melt half the 4 tbsp unsalted butter over medium heat. Add 4 finely minced shallots and cook, stirring, for 2-3 minutes until softened. Add 6 cloves minced garlic cloves and cook 1 minute more.
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3
Pour in 1 cup dry white wine (such as Sauvignon Blanc) and 1/2 cup gluten-free chicken or vegetable stock. Add 4 sprigs fresh thyme sprigs and 2 bay leaves. Bring to a boil.
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4
Add the mussels to the pot in an even layer. Cover tightly and steam over high heat for 4-6 minutes, shaking the pot occasionally, until all mussels have opened.
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5
Discard any mussels that have not opened. Remove thyme sprigs and bay leaves.
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6
Stir in the remaining unsalted butter and 1/4 cup heavy cream. Season with 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper.
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7
Ladle mussels and broth into bowls. Garnish with 1/4 cup roughly chopped fresh flat-leaf parsley and serve with lemon wedges alongside crusty bread.