White Wine Mussels
- 10m Prep Time
- 10m Cook Time
- 20m Ready In
Steamed mussels in a garlic white wine sauce with butter and parsley. Serve with crusty bread and lemon wedges for a quick and elegant meal.
Ingredients
- 907 g mussels
- 14.8 ml olive oil
- 2 clove garlic finely chopped
- red pepper flakes
- 237 ml dry white wine
- Kosher salt
- 22.2 ml unsalted butter cold
- 29.6 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: 405 mg
- Iron: 21.2 mg
- Magnesium: 209 mg
- Phosphorus: 1142 mg
- Potassium: 2229 mg
- Zinc: 9.05 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 907 g mussels
- 14.8 ml olive oil
- red pepper flakes
- 237 ml dry white wine
- Kosher salt
- Crusty bread
- lemon wedges
Prepare
- 2 clove garlic, finely chopped
- Chill 22.2 ml unsalted butter
- 29.6 ml fresh flat-leaf parsley, roughly chopped
Let's Cook
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Step 1.
Scrub the mussels under cold running water, then remove the furry threads (the beard) by grabbing them between your thumb and forefinger and pulling down toward the hinged end of the shell. Use a paper towel to help grip the threads if needed. Discard any mussels with cracked shells or that remain open when tapped.
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Step 2.
Heat the olive oil, finely chopped garlic, and red pepper flakes in a large Dutch oven over medium-low heat. Cook, stirring occasionally, until the garlic is fragrant and just beginning to turn golden brown, about 4 minutes. Do not let the garlic burn.
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Step 3.
Add the dry white wine to the pot and increase the heat to high. Bring the wine to a boil and let it boil for 2 minutes to cook off some alcohol and concentrate the flavor.
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Step 4.
Stir in ⅛ teaspoon kosher salt, then add the cleaned mussels. Cover the pot with a lid and cook, stirring once or twice, until the mussel shells have opened, about 6 minutes. Use tongs to check; discard any mussels that remain closed after cooking.
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Step 5.
Add the cold unsalted butter to the pot and stir until melted and incorporated into the sauce, about 2 minutes. Remove from heat.
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Step 6.
Toss the mussels with the roughly chopped fresh parsley. Serve immediately with crusty bread and lemon wedges on the side, if desired.