Mussels with White Wine
A classic seafood dish featuring fresh mussels cooked in a savory white wine broth, perfect for a simple yet elegant meal.
Nutrition
Calories: 250cal
Carbohydrate: 12g
Protein: 27g
Fat: 8g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
10 min Prep
15 min Cook
25 min Total
4 Servings
Ingredients
- 2 pounds fresh mussels
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 1/4 cup chopped fresh parsley
- 1/4 cup heavy cream (optional)
- Salt and pepper to taste
- Lemon wedges for serving
Instructions
- Clean the mussels by scrubbing them under cold running water and removing the beards by pulling them off. Discard any open mussels that don’t close when tapped.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3 minutes, or until it becomes translucent. Stir occasionally to prevent burning.
- Add the minced garlic to the pot and cook for another minute, stirring constantly to release the garlic’s aroma without burning it.
- Pour the white wine into the pot, and increase the heat to high. Bring the mixture to a boil and let it simmer for about 2 minutes, allowing the alcohol to evaporate.
- Carefully add the cleaned mussels to the pot. Cover with a lid and allow them to steam for 5 to 7 minutes, shaking the pot occasionally to ensure even cooking. The mussels are done when they have all opened their shells.
- Discard any mussels that have not opened after cooking.
- Reduce the heat to low. If using, stir in the heavy cream and 2 tablespoons of chopped parsley, blending well to combine. Season with salt and pepper to taste.
- Transfer the mussels and broth to a large serving bowl. Garnish with the remaining parsley and serve immediately with lemon wedges on the side.
