Mussels In White Wine

Mussels in white wine is a French classic that never goes out of style. The best part? It’s insanely quick and easy. Crusty bread for dunking into the broth is essential!

Making mussels at home feels fancy, but is actually so easy! These steamed mussels pack flavor thanks to a delicious dry white wine mussels broth loaded with fresh herbs and lemon juice! Scrub the shells well to avoid sand in your mussel broth – and discard any unopened mussel shells to ensure they’re safe to eat.

If you like fresh mussels, you’ll love these succulent steamed mussels cooked in a white wine broth! This mussels recipe is delicious with white wine and crusty bread. Jump to the mussels recipe and get ready to cook the best live mussels. Read the post for my tips on how to clean fresh mussels, store mussels, and remove the beard.

Not only is cooking them at home easy and fun, it’s way more delicious! Just wait until you get a taste of this white wine sauce. Loaded with lemon juice, shallots, and garlic… you won’t want to use any other recipe.

INGREDIENTS:

• 50 g unsalted butter

• 2 Tablespoons olive oil

• 1 large red onion finely chopped

  5 cloves garlic thinly sliced

• 1 teaspoon crushed red pepper flakes

• 1 teaspoon lemon zest finely grated

• 1300 gr live mussels cleaned

• 1 cup dry white wine

• 1 cup vegetable broth/ stock

• 1/4 cup fresh parley chopped, plus more for garnish

• 1/2 teaspoon salt more to taste, if needed

• 1/4 teaspoon black pepper

• lemon wedges for serving

• crusty bread for serving

INSTRUCTIONS:

• In a pot large enough to hold the mussels, heat the butter and oil over medium heat.

• Once the butter is completely melted, add in the onion cook for 8 to 10 minutes, stirring occasionally, or until slightly softened and just beginning to caramelize. Add in the garlic and cook for a minute. Then add in the crushed red pepper flakes and cook for one more minute. 

• Add in the lemon zest and lemon juice and mix well to combine.

• Add the chopped tomatoes and cook for3 more minutes

• Add in the mussels, wine, and chicken stock. Stir well to coat, then increase the heat to medium-high and place a lid on the pot.

• Cook, checking often, until the mussel shells have opened, about 5 minutes. Discard any mussels that don’t open. 

• Reduce the heat to low and cook for 5 more minutes

• Stir in the salt, pepper, and parsley. Remove from heat and serve with lemon wedges, crusty bread, and a good white wine!

Thea's Tips:
1. If any shells are open, discard them before cooking. Only add the mussels that have a firmly shut shell.
2. Choose the right pot; it should be large enough to hold the mussels AND all the white wine broth. And you want extra space at the top of the pot so you don’t have liquid boiling out on your stovetop. 
3. Don’t skimp on cooking the onions, because this is where major flavor develops! As long as you’re cooking the onions over medium heat, they shouldn’t burn. Instead, they’ll soften and slightly caramelize.
4. These are steamed mussels. So once you add them to the pot, increase the heat to medium-high and place a fitted lid on the pot. 
5. Cook as directed, or until most of the shells are open. If any mussels don’t open, discard them.
6. Use wide shallow bowls for serving, because this leaves lots of room for adding lemon wedges and crusty bread! And put some extra serving bowls on the table for empty shells.