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Classic Steamed Mussels In White Wine
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Steamed mussels can be served as a first course or light entree. Make sure to use a good quality wine as it will control the overall flavor of the dish.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
1 cup dry white wine
1/4 cup lemon juice or white wine vinegar (omit if your wine is very acidic)
2 tablespoons finely chopped shallots
1 teaspoon cracked black pepper
4 sprigs fresh parsley
1 bay leaf
1/2 teaspoon chopped fresh thyme (omit if fresh isn't available)
4 pounds medium mussels, sorted and cleaned
4 tablespoons cold butter (optional)
1/4 cup chopped fresh parsley
directions
Heat the wine, lemon juice, shallots, pepper, parsley sprigs, bay leaf, and thyme in a pot (with a lid) that's large enough to accommodate the mussels when their shells have opened. Bring to a boil, add the mussels, and cover. Steam until the shells open (5 to 8 minutes), shaking the pan once or twice during cooking.
With a slotted spoon, remove the opened mussels from the pot and set aside in a large bowl; keep warm. Steam any closed ones another 1 or 2 minutes to see if they'll open. Discard any mussels that remain closed.
Strain the cooking liquid into a bowl through a strainer lined with several layers of cheesecloth. Give the pot a quick rinse and return the strained liquid. Boil for 3 to 4 minutes to reduce and concentrate the flavor. Swirl in the cold butter to enrich the sauce, if you like.
Divide the mussels among serving bowls and pour the sauce on top. Sprinkle with chopped parsley and serve with good crusty bread.
recipe tips
Choose fresh mussels that are tightly closed or close when tapped, indicating they are alive.
Avoid mussels with broken or damaged shells, as they may be unsafe to eat.
Discard any mussels that do not open after cooking, as they may be dead and could cause foodborne illness.
For a richer sauce, whisk in a spoonful of heavy cream or creme fraiche before serving.
Adjust the seasoning of the sauce with salt and pepper to taste before pouring it over the mussels.
If the sauce reduces too much during cooking, add additional wine or some broth.
common recipe questions
What wine should I use?
Dry white wine is the best choice for steamed mussels, as it adds depth of flavor without overwhelming the delicate taste of the seafood. Try wines like Sauvignon Blanc, Pinot Grigio/Gris, unoaked Chardonnay, or Albarino.
Can I use red wine instead of white wine?
While white wine is traditionally used for classic steamed mussels, you can experiment with red wine for a different flavor. Keep in mind that the dish may have a different taste and color.
Do I have to use butter in the sauce?
Butter is optional in the sauce, but it adds richness and depth to the flavor. If you prefer a lighter sauce, you can omit the butter or reduce the amount used.
How do I know when the mussels are cooked?
The mussels are cooked when their shells have opened. Discard any mussels that remain closed after additional steaming time, as they may be unsafe to eat.
Can I add other herbs or spices to the recipe?
You can add additional herbs or spices as desired. Try adding a pinch of crushed red pepper flakes for a hint of heat or extra garlic for more intensity.
Can I serve the steamed mussels with pasta or rice?
Steamed mussels pair well with pasta or crusty bread to soak up the flavorful broth. You can also serve them over a bed of cooked rice or couscous for a heartier meal.
How should I store and reheat leftover mussels?
Store leftover mussels in an airtight container in the refrigerator for up to 2 days. Reheat gently in a saucepan over low heat until warmed through, being careful not to overcook the mussels.
Can I freeze leftover mussels?
It is not recommended to freeze leftover mussels, as they may become rubbery or lose their delicate texture when thawed and reheated.
nutrition data
543 calories, 21 grams fat, 20 grams carbohydrates, 54 grams protein per serving. This recipe is low in carbs.
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reviews & comments
September 21, 2014
Heavenly dish! The mussels were perfectly flavored and the buttery sauce was to die for (definitely heed the suggestion of serving with bread - lots of it as you won't want to waste a drop of the sauce).
June 16, 2008
Great, easy recipe. Rich buttery sauce and very pure tasting. Will repeat again.