Steamed Mussels in White Wine

Steamed mussels in a serving bowl filled with white wine sauce and crostini on the side.

5 from 2 votes

An amazing seafood recipe served best with a loaf of Italian bread for dipping. A delicious buttery garlic white wine sauce with shallots perfect for steamed mussels.

Prep Time30

Cook Time30

Total Time1

Course: Appetizer, Main Course

Cuisine: Italian

Servings: servings

Calories: 173kcal

Author: Vincent DelGiudice

Cost: $20

Equipment

1 large saucepan

Ingredients

2 pounds Mussels
3 cloves garlic, minced
1 shallot, chopped
1 teaspoon oregano
1 teaspoon crushed red pepper
1 cup white wine
½ cup water
2 tablespoon extra virgin olive oil
2 tablespoon fresh chopped parsley
½ teaspoon salt
3 tablespoon butter

Instructions

Rinse and debeard your mussels. Most farm-raised mussels will come already debearded, but it's good to check. Throw away any cracked shells.
In a large saucepan, add olive oil, and bring to medium-low heat. Stir in your shallots, and saute until translucent, about 5 minutes. Add in garlic, crushed red pepper, and oregano and stir. Saute for 1-2 minutes until garlic is fragrant but not browning.
Add 1 cup of white wine and ½ cup of water. Raise the heat to medium and bring the liquid to a simmer. Stir in 1 tablespoon of parsley.
Drop the mussels in and cover for 3-5 minutes to steam. Leave it on a low simmer. When you open the pan, the mussels should have opened. Stir the mussels and baste them in the sauce. Remove the mussels from the pan and place them in a serving bowl.
Add butter to the sauce that remains in the pan. Stir well until it is combined. Pour the sauce over the mussels and serve with toasted crostini for dipping in the sauce. Garnish with more parsley.

Notes

1. When sauteing the garlic you want to see little bubbles exiting the garlic but you don't want to see the garlic browning.
2. The mussels will open on their own when they are steaming. Don't try to open them yourself. Toss any that do not open while you're steaming them.
3. If a mussel is open before you toss it into steam, it's (probably) not dead. You can test it by tapping on the side of the shell. If it closes up, it's still safe to eat.

Nutrition