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    You are in: Home / Recipes / Mussels in White Wine Sauce Recipe
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    Mussels in White Wine Sauce

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    sassafrasnanc's Note:

    This recipe is almost exactly the recipe from a restaurant that I ALWAYS order the mussel appetizer when I go there! I found this recipe on the copy cat website and am sooo thankful! These are absolutely divine!

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    Units: US | Metric


    1. 1
      Make Lemon Butter Sauce as follows:.
    2. 2
      Melt 4 tbsp of the butter over low heat.
    3. 3
      When melted, remove from heat and set aside for several minutes to allow the milk solids to settle to the bottom.
    4. 4
      Skim the clear (clarified) butter from the top and discard sediment. (This can be done ahead.).
    5. 5
      Now make the sauce for the Mussels:.
    6. 6
      Heat clarified butter.
    7. 7
      Add onion and garlic and saute until transparent.
    8. 8
      Add lemon juice and white wine and season to taste with salt and pepper. Simmer 2 to 3 minutes to reduce liquid.
    9. 9
      Remove from heat and swirl in remaining 2 tablespoons cold butter until sauce is smooth and emulsified.
    10. 10
      Soak mussels in cold water for several minutes, then scrub with a stiff brush and remove "beard" (the little tuft of fibers protruding from the shell), either with a sharp knife or by pulling on it with a damp cloth.
    11. 11
      Rinse mussels again in cold water.
    12. 12
      Heat olive oil in a 10-inch skillet; add mussels.
    13. 13
      Cover with another 10-inch skillet or lid and cook until shells begin to open, about 2 minutes.
    14. 14
      Remove top and add onion and garlic and toss.
    15. 15
      Cover pan again and cook for 1 minute.
    16. 16
      Remove top and add pernod, basil, lemon juice and lemon butter sauce.
    17. 17
      Return to flame for 30 to 45 seconds with top off skillet.
    18. 18
      Discard any mussels that did not open.
    19. 19
      Serve warm in a deep bowl.
    20. 20

    Ratings & Reviews:

    • on September 15, 2008


      Very nice! Made this weekend and enjoyed it with friends. The lemony flavor here was a great touch and went well with the licorice flavor of the pernod. We really enjoyed all the garlic and onion here and the freshness of the basil which I picked from the plant I have on the front porch. Thanks Sass for a fast and tasty way to make mussels. *Made for Bevy Tag*

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 25, 2008


      LOVED these!! I've done alot of mussel recipes and this is another winner for me. The Pernod adds such a different flavor, not overpowering at all, but gives it that little something special. I'll admit I didn't clarify the butter, but it was late at night, lol. The fresh basil was a great touch. I used PEI mussels. Made for the Babes of ZWT4.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Mussels in White Wine Sauce

    Serving Size: 1 (475 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 745.9
    Calories from Fat 494
    Total Fat 54.9 g
    Saturated Fat 25.0 g
    Cholesterol 175.5 mg
    Sodium 4596.7 mg
    Total Carbohydrate 24.7 g
    Dietary Fiber 1.2 g
    Sugars 2.5 g
    Protein 37.6 g

    The following items or measurements are not included:


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