Mussels in White Wine and Garlic
photo by alenafoodphoto
- Ready In:
- Rinse and scrub mussels under cold water.
- Using your fingers or paring knife, remove beards (strings that hang from the mussel shells), and discard. Discard any broken mussels. If any mussels are open and resist being closed, discard them.
- In a large stockpot set over medium heat, melt the butter. Once it's hot, add shallots, garlic, and salt.
- Add the wine and bring to a boil.
- Add mussels and cover.
- Steam until all mussels are open, about 5 minutes.
- Stir in herbs.
- Remove from heat.
- Divide mussels and broth among four bowls.
- Serve immediately.
Questions & Replies
I don't care how many rapturous reviews you have for this recipe: the broth tastes terrible cooked this way. There are many recipes for mussels on the internet and they all agree that you should saute the shallots and garlic in butter (or olive oil) before adding the white wine etc. Otherwise you are simply boiling them and they turn out bitter. Addition of cream might help but why do it this way? It is interesting the number of reviewers who say they loved the recipe and yet they changed it substantially. Apparently boiled onions can substitute for boiled shallots. I never usually write reviews but in this case I would like to save people from this recipe.
Very simple recipe with few ingredients but go a long way!!! I made this recipe twice in a row. The first time I followed it exactly and enjoyed it. The second time I didn't have enough wine so I substituted the rest with chicken broth and this time the results were even more satisfying!!! Thank you for sharing!
A spectacular meal and presentation, the most challenging part is finding quality mussels for a fair price. My tweaks: thin-slice the garlic (I use a mini-mandolin) adds a nice visual to the presentation, especially if lightly coated in fat and browned in an air fryer prior to adding. A few sprigs of thyme. Add the zest and juice of a couple of fresh lemons. Instead of all wine, I use half wine and half seafood stock for the steaming liquid. Even chicken stock if I don't have seafood stock handy. 2 seeded/diced fresh jalapeno pepper. 1 big pinch crushed red pepper flakes. Does not add much heat and looks nice. 1 large tomato, seeded and diced. Substituting a cup of leftover liquid for water when making a pack of shrimp ramen noodles is memorable.
Exactly what I was looking for, a broth with lots of wine to flavor the mussels. I used a lot more garlic than called for because we love it, and substituted a little olive oil for some of the butter. Not only were the mussels great, but we could have used up a whole loaf of bread just to soak up the wonderful broth. Simple yet delcious.
Excellent recipe and quick and easy as well. I used green onions in place of the shallots and my herbs of choice were basil and cilantro. I did everything else per the recipe and they turned out great. My husband and I had a feast of these with some thinly sliced, rustic Italian bread to sop up the juices. We were very happy :) Thanks Kyle!
RECIPE SUBMITTED BY
I am college student in South Carolina with a passion for food. I recently discovered my passion for cooking, and found that whether or not the dish is for me, I love to cook for others as well. In fact the majority of what I cook is not for me, but for my family. I live at the beach, and am a lover of all foods. I enjoy surfing, fishing, outdoor activities, and cooking. I hope that I can be an asset to this site.