This Steamed Mussels with White Wine Sauce Recipe is one of the simplest recipes to make with just a handful of ingredients and fresh mussels in a wine sauce.
Steamed Mussels with White Wine Sauce Recipe
I’m a fan of seafood, as well as quick and easy cooking. When combined, dining is such a joy to behold. That’s why I love this recipe for Steamed Mussels with White Wine.
Dinner doesn’t get any easier. With just a handful of ingredients and in 10 minutes or so, you’ll have yourself a meal that is just divine!
Don’t shy away from seafood, especially mussels. They are delicious, plus simple to prepare.
You might think that a gal located in the midwest wouldn’t have access to fresh mussels. The truth is, my fishmonger gets all sorts of seafood, including mussels, flown in fresh from the East (as well as, from other parts of the world), so I have access to mussels all year long.
And, speaking of fishmongers, it’s always best to buy fresh mussels. There’s nothing like the taste of them. And be sure to ask your fishmonger to add a couple of extra mussels to your order just in case there are one (or more) mussels that fail to open.
Cooking Note: Unopened mussels means they are dead to begin with and can make you quite sick (or worse) if you eat them. Throw these away immediately.
Not all mussels are created equal. It’s aways best to buy fresh. Don’t short change yourself on this–believe me.
In addition, I like to ask my fishmonger to put the mussels on ice to keep them chilled until I get home. That way, they stay fresh until it’s time to cook.
Now, it’s time to prepare your mussels for cooking.
To start, you’ll want to check out this quick video tutorial that teaches how to debeard, clean and store your mussels. It’s best if you review this before proceeding with the rest of the recipe.
How to Debeard, Clean and Store Mussels (Video)
Now that your mussels are free and clear from sand and debris and beards, it’s time to give them a good rinse. Drain well and set aside.
Also, at this point, I like to gather all of my ingredients. Start by opening up a bottle of white wine, can or carton of chicken broth (you can also use homemade chicken stock if you’ve got it–yum), set aside some butter, chop the onions, parsley and mince the garlic.
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If you love seafood as much as I do, then you’ll love this amazing cookbook: Margaritaville The Cookbook” Relaxed Recipes for a Taste of Paradise. It is a compilation of island favorite recipes with a touch of Jimmy Buffet’s iconic song laced among the pages. It’s laid back but delicious recipes will awaken your tastebuds from Tuna Poke with Plantain Chips to Paradise Palomas–to Jimmy’s Perfect Margarita, of course. It’s definitely a culinary celebration–island style.
Having these ingredients prepped, quickens the cooking process.
Finally, it’s time to cook. I like to use a large fry pan that has high sides and a cover. The cover is essential to keep the steam in the pan and help evenly cook all of the mussels.
Place the fry pan on the stove and turn the stove to medium heat. Add a couple of tablespoons of butter, the onions and minced garlic to the fry pan and sauté these ingredients for about three minutes until they become fragrant and onions softened.
Now, it’s time to add the mussels. Place them around the fry pan evenly. Next, add your wine and chicken broth. Cover. Then, turn the heat on the stovetop to medium high heat and allow the liquid to simmer for about five minutes.
Check on your mussels at this time. Carefully remove the cover and shake the pan a bit to move the mussels around. Cook them for another one to two minutes to finish cooking.
Remove the pan from the heat and plate your cooked mussels in a large pasta bowl. As you do so, check to see if any mussels have failed to open. If you find any “dead” ones, toss these in the garbage because they’re not good to eat.
Finally, garnish with parsley and serve.
Oh, and don’t forget to offer some sliced and toasted French bread for sopping up the extra liquid. Enjoy!
For more dinner ideas and delicious seafood recipes, be sure to check out Wisconsin Homemaker’s Recipe Section.
Steamed Mussels with White Wine Sauce Recipe
- 1.5 pounds Mussels
- 1 cup white wine
- 1 cup chicken broth
- 4 tbsp butter
- 1/2 cup red onions chopped finely
- 2 tsp garlic minced
- 1/2 tsp red pepper flakes
- Parsley chopped (optional)
- French baguette sliced and toasted (optional)
- Rinse the mussels and remove any beards on the outside of the mussels by tearing them away. Set aside the mussels in a bowl.
- Next, in a large sided fry pan with top, melt butter and add to this reed onions, garlic, and red pepper flakes. Sauté on medium heat for about 3 minutes.
- Add the mussels, white wine and chicken broth. Cover and steam on medium high heat for about 5 minutes.
- Check to see if all of the mussels have open. If not, cover again and give the mussels an additional 1-2 minutes more to steam.
- Remove from the heat and discard any mussels that have not opened.
- Distribute both mussels and remaining liquid evenly among bowls and serve hot, garnished with fresh chopped parsley.
- As you eat, remove the meaty flesh from each mussel and discard the shells in a communal bowl.
- Sop up any leftover juices with the toasted French baguette slices. Enjoy!