Mussels in White Wine Sauce Recipe

Name: Mussels in White Wine Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: about 2 lbs mussels
Cuisine: Belgian
Ingredients: 2 lbs fresh mussels, scrubbed and debearded; 2 tablespoons unsalted butter; 4 cloves garlic, minced; 1 shallot, finely chopped; 1 cup dry white wine (e.g., Sauvignon Blanc); 1/2 cup heavy cream; 2 tablespoons fresh parsley, chopped; Salt and freshly ground black pepper to taste; Crusty bread for serving

Belgian · Main course · 20 min total

Mussels in White Wine Sauce recipe videos

A classic Belgian dish of fresh mussels steamed in a fragrant broth of white wine, garlic, and herbs. Quick and easy, perfect for a weeknight dinner or entertaining.

10
min prep

10
min cook

2
servings

450
kcal/serving

Ingredients

2 lbs fresh mussels, scrubbed and debearded
2 tablespoons unsalted butter
4 cloves garlic, minced
1 shallot, finely chopped
1 cup dry white wine (e.g., Sauvignon Blanc)
1/2 cup heavy cream
2 tablespoons fresh parsley, chopped
Salt and freshly ground black pepper to taste
Crusty bread for serving

Instructions

Discard any mussels that are open or cracked. Rinse the remaining mussels under cold water.
In a large pot with a lid, melt butter over medium heat. Add garlic and shallot, cook until softened, about 2 minutes.
Pour in the white wine and bring to a simmer. Add the mussels, cover, and cook for 5-7 minutes, shaking the pot occasionally, until the mussels have opened.
Remove the pot from heat. Discard any mussels that remain closed. Stir in the heavy cream and parsley. Season with salt and pepper.
Serve immediately in bowls with the broth and crusty bread for dipping.

Tips

For a lighter version, omit the cream and increase the wine to 1 1/2 cups.
Serve with fries for a traditional Belgian meal.
Leftover broth can be frozen and used as a base for seafood soup.

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