Today we have a recipe for White Wine Steamed Mussels for you. I have never really made mussels much, for some reason it’s the one thing that has intimidated me. I’m not really sure why. They are sooooo easy to make, and just look so completely gorgeous. I love that this dish is such a good recipe to make to share. Lots of crunchy bread in attendance to sop up the juices makes this dish perfect. The rosé doesn’t hurt either ;)
♥ Teri
Here are some yummy recipes to pair with these Steamed Mussels:
White Wine Steamed Mussels
Servings:
INGREDIENTS
- 2 tablespoons unsalted butter
- 1 shallot, minced
- 2 garlic cloves, thinly sliced
- 3 sprigs thyme
- ⅔ cup white wine
- 1 lemon, juiced
- 1 ½ cups fish stock or 1 cup clam juice and ½ cup water
- 2 pounds black mussels, scrubbed clean and beards removed
- 1 cup grape tomatoes, halved
- 2 tablespoons minced Italian parsley
- 2 teaspoons minced tarragon
- zest of 1 lemon
- salt and pepper to taste
- 1 crusty baguette
INSTRUCTIONS
- Place a large skillet over medium-high heat and melt butter. Sauté shallot, garlic and thyme for 4 to 5 minutes or until translucent and fragrant.
- Reduce mixture with wine and lemon juice and continue to cook until most of the liquid has evaporated.
- Add stock (or clam juice and water combination) and bring mixture to a boil. Add mussels and cover for 4 to 5 minutes. Uncover, add tomatoes, parsley and tarragon and re-cover for an additional 3 to 4 minutes or until mussels just open. Lightly season mixture with salt and pepper and finish with fresh lemon zest. Serve immediately with a warmed, crusty baguette.
Calories: 393kcal Carbohydrates: 43g Protein: 22g Fat: 11g Saturated Fat: 5g Cholesterol: 47mg Sodium: 1013mg Potassium: 734mg Fiber: 3g Sugar: 3g Vitamin A: 916IU Vitamin C: 35mg Calcium: 141mg Iron: 8mg
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I made this recipe as an appetizer this past weekend and it was incredible!! I was very impressed with myself, as were my guests :) We dipped bread and added sliced chorizo to the broth (I used homemade veggie broth I had on hand, and it was just fine). Next time, I’ll be making french fries for some moules et frites!
Your images are so sharp and so big, like those mussels are jumping right into my open mouth! Nice job!
Love making mussels-they seem fancy but are so, so easy. One of my favorite things is to cube some zucchini and throw it in while the mussels cook. The zucchini soaks up all of the delicious flavor!
This is a great preparation for mussels–so easy to do (once you get them debearded), yet so delicious! I’ve never used fish stock as a part of the steaming liquid before, but it seems like a natural choice that would turn out very well.
Mussels are my jam, and I absolutely love them with a simple preparation like this. This looks mouth-watering good!
This is perfect. From the white wine sauce to the crusty bread to dip into said sauce. I’m in love.
Debearding mussels is the bane of my existence! But it is sooooo worth it. They are one of my favorite foods! This broth with the bread, yes! Amazing!
Lol! Me too! I get especially creeped out when they fight back and pull their beards back into their shells! Freaky, but tasty stuff :)