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 ;)
White Wine Steamed Mussels
- 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
- 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.