Mussels in White Wine and Garlic

Total Time
10 mins
15 mins

elegant seafood extravaganza

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  1. Rinse and scrub mussels under cold water.
  2. Using your fingers or paring knife, remove beards (strings that hang from the mussel shells), and discard.
  3. In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt.
  4. Simmer 5 minutes.
  5. Add mussels, cover, and increase heat to high.
  6. Cook until all mussels are open, about 5 minutes.
  7. Stir in herbs and butter.
  8. Remove from heat.
  9. Divide mussels and broth among four bowls.
  10. Serve immediately.
Most Helpful

4 5

I found this to be very 'savory'. I think that maybe the addition of sea salt may boost it up for us. Definitely a recipe to make again while tweaking it to our tastes. Thanks for posting!

5 5

Awesome and simple. I used fresh Marjoram and Rosemary and also an herb gariic butter. Used good sourdough toast to soak up all the buttery, herby broth.

5 5

We have a local restaurant that is known for their fabulous mussels . Well let me tell you not any more. Everyone knows if you want reastaurant quality mussels you come to my house. These are marvelous. I use a cheap dry white cooking wine and they are still to die for. The first time I made them I ate two pounds on my own and used half a loaf of bread for the juice.