White Wine Mussels, Steamed With Sauvignon Blanc
Seafood is a staple in my house. I grew up with it and have always loved it. These mussels are incredibly satisfying and look absolutely beautiful. Seafood can be intimidating – don’t let it. This is a dish that is simple and will leave your guests in awe. You can serve it as a main course with a fresh salad or as a side dish. White wine mussels are a perfect dish for a weekend getaway or for a cozy winter meal with a crisp white wine and lots of friends and family.
Preparing and Cleaning Your Mussels
Your very first step would be cleaning the mussels. See our detailed video for instructions on how to prep and clean your mussels.
Start with a dutch over or a large pot. Add 3 tablespoons of olive oil to sauté the chopped shallots, red onion and minced garlic. Use a wooden spoon and casually stir until the ingredients are translucent and soft (roughly 5 minutes). Add the garlic last as it has a tendency to burn quickly.
Next, add your cleaned mussels. I then immediately add the Sauvignon Blanc, lemon juice and will add the lid to steam the mussels for 5-6 minutes
Remove Mussels with slotted spoon to your serving bowl. Set aside for final steps.
Add your butter and half the parsley to the broth, swirling and stirring until it melts and becomes liquid. This will be your broth. Use a large spoon or ladle to drizzle the broth and butter back over the mussels. This is gives the mussels an exquisite taste. Tilt your pan to avoid getting the very bottom portion of your broth as it may contain grit and sand.
Cut or tear 4-5 pieces of Olive Bread (or white bread). Brush them with remaining olive oil and broil being careful not to burn.
Finally, zest your lemon over the bowl and add additional parsley to garnish. Enjoy!
Your guests will love this!
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| Prep Time | 10 Minutes |
| Cook Time | 30 Minutes |
| Servings |
People
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- 2 Pounds Fresh Mussels
- 4 Cloves garlic
- 1/2 Cup Shallots Coarsely chop
- 1/3 Cup Red Onion Coarsely chop the onion
- 1 Cup Sauvignon White Wine Dry, crispy white wine
- 2 Tablespoons Fresh Lemon Juice
- 4 Tablespoons Butter or Clarified Butter
- 4 Tablespoons Extra Virgin Olive Oil
- 1/2 Cup Fresh Parsley
- 1 Teaspoon Lemon Zest
- 4 Pieces Olive Bread or White Bread
Ingredients
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Rate this recipe!
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- Your very first step would be cleaning the mussels. See our detailed video for instructions on how to prep and clean your mussels
- Start with a dutch over or a large pot. Add 3 tablespoons of olive oil to sauté the chopped shallots, red onion and minced garlic. Use a wooden spoon and casually stir until the ingredients are translucent and soft (roughly 5 minutes). Add the garlic last as it has a tendency to burn quickly.
- Next, add your cleaned mussels. I then immediately add the Sauvignon Blanc, lemon juice and will add the lid to steam the mussels for 5-6 minutes
- Remove Mussels with slotted spoon to your serving bowl. Set aside for final steps.
- Add your butter and half the parsley to the broth, swirling and stirring until it melts and becomes liquid. This will be your broth. Use a large spoon or ladle to drizzle the broth and butter back over the mussels. This is gives the mussels an exquisite taste. Tilt your pan to avoid getting the very bottom portion of your broth as it may contain grit and sand.
- Cut or tear 4-5 pieces of Olive Bread (or white bread). Brush them with remaining olive oil and broil being careful not to burn.
- Finally, zest your lemon over the bowl and add additional parsley to garnish. Enjoy
If you make this recipe and post a photo, use hashtag #breakingbreadinstead
I would love to see what you are cooking!
