Steamed Mussels in White Wine

Name: Steamed Mussels in White Wine
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 lbs fresh live mussels, scrubbed, debearded; 4 tbsp unsalted butter; 4 shallots, finely minced; 6 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 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

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.

32 minEasyServes 4340 cal/serving

FrenchDinnerStovetopPescatarianMediterraneanLow CarbGluten-FreeNut-FreeLow-SodiumCorn-Free

Ingredients

4 lbs fresh live mussels, scrubbed, debearded
4 tbsp unsalted butter
4 shallots, finely minced
6 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 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

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.
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 minced garlic cloves and cook 1 minute more.
3

Pour in 1 cup dry white wine (such as Sauvignon Blanc) and 1/2 cup gluten-free chicken or vegetable stock. Add 4 fresh thyme sprigs and 2 bay leaves. Bring to a boil.
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.
5

Discard any mussels that have not opened. Remove thyme sprigs and bay leaves.
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.
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.

Questions

Can I make Steamed Mussels in White Wine dairy-free?

Yes. The dairy in this entry is 4 tbsp unsalted butter, 1/4 cup heavy cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

How long does Steamed Mussels in White Wine keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat gently on the stovetop.

Can I halve or double Steamed Mussels in White Wine?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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