Steamed Mussels in White Wine Sauce
Fresh mussels steamed in a fragrant white wine and butter sauce, finished with parsley. A quick and elegant weeknight dinner.
- Total time
- 25 min
- Servings
- 2
- Calories
- 450
- Protein
- 35g
Ingredients
- 2 pounds mussels
- 1 cup dry white wine
- 3 tablespoons unsalted butter
- 3 cloves garlic
- 1 medium shallot
- ¼ cup fresh parsley
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- 1
Scrub the 2 pounds mussels under cold water, pulling off any beards. Discard any that are open or cracked.
- 2
Melt 2 tablespoons of the butter in a large pot over medium heat. Add the 1 sliced shallot and 3 minced garlic cloves, cooking until soft and fragrant, about 3 minutes.
- 3
Pour in the 1 cup white wine and bring to a simmer. Season with the 1/2 teaspoon salt and 1/4 teaspoon pepper.
- 4
Add the mussels to the pot, cover, and steam until they open, about 5-7 minutes. Shake the pot once halfway through.
- 5
Stir in the remaining 1 tablespoon butter and the 1/4 cup chopped parsley until the butter melts and the sauce is glossy.
- 6
Discard any unopened mussels. Serve immediately in bowls with the sauce spooned over.
- 7
Enjoy with crusty bread for dipping.
Tools you’ll need
- Large pot with lid
- Cutting board
- Chef's knife
- Wooden spoon
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