White Wine Mussels
- 10m Prep Time
- 10m Cook Time
- 20m Ready In
Mussels steamed in white wine, garlic, and red pepper flakes, finished with butter and parsley. Serve with crusty bread and lemon wedges.
Ingredients
- 29.6 ml olive oil
- 4 clove garlic finely chopped
- 1.23 ml red pepper flakes
- 473 ml dry white wine
- Kosher salt
- 1.81 kg mussels scrubbed and beards removed
- 44.4 ml unsalted butter cold
- 59.1 ml fresh flat-leaf parsley roughly chopped
- Crusty bread
- lemon wedges
Nutrition (per serving, estimated)
Estimated based off 6 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 391 mg
- Iron: 20.9 mg
- Magnesium: 204 mg
- Phosphorus: 1134 mg
- Potassium: 2156 mg
- Zinc: 9.02 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml olive oil
- 1.23 ml red pepper flakes
- 473 ml dry white wine
- Kosher salt
- Crusty bread
- lemon wedges
Prepare
- 4 clove garlic, finely chopped
- 1.81 kg mussels, scrubbed and beards removed
- Chill 44.4 ml unsalted butter
- 59.1 ml fresh flat-leaf parsley, roughly chopped
Let's Cook
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Step 1.
Heat 2 tablespoons olive oil with 4 finely chopped garlic cloves and ¼ teaspoon red pepper flakes in a large Dutch oven over medium-low heat until the garlic is just beginning to turn golden brown, about 4 minutes.
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Step 2.
Add 2 cups dry white wine and ¼ teaspoon kosher salt, increase heat to medium-high, and bring to a boil. Boil for 2 minutes.
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Step 3.
Add 4 pounds scrubbed and debearded mussels to the pot, cover, and cook, stirring once or twice, until the shells open, about 6 minutes. Discard any mussels that remain closed.
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Step 4.
Uncover the pot, add 3 tablespoons cold unsalted butter, and cook for 2 minutes, stirring constantly until the butter is melted and the sauce is slightly thickened.
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Step 5.
Remove from heat, toss with ¼ cup roughly chopped fresh flat-leaf parsley, and serve immediately with crusty bread and lemon wedges if desired.