This elegant yet simple dish brings the flavors of the French coast straight to your kitchen. Fresh mussels are gently steamed in a aromatic broth of dry white wine, shallots, thyme, and bay leaf, resulting in a briny, savory sauce that perfectly complements the tender seafood. The dish comes together in under thirty minutes, making it an ideal choice for a romantic dinner or a quick weeknight meal. Serve with crusty bread to soak up every drop of the delicious wine-infused liquid. It is a sophisticated option that requires minimal effort but delivers maximum flavor, showcasing the natural sweetness of the mussels enhanced by the acidity of the wine and the earthiness of the herbs.
Steamed Mussels In White Wine
Description
This elegant yet simple dish brings the flavors of the French coast straight to your kitchen. Fresh mussels are gently steamed in a aromatic broth of dry white wine, shallots, thyme, and bay leaf, resulting in a briny, savory sauce that perfectly complements the tender seafood. The dish comes together in under thirty minutes, making it an ideal choice for a romantic dinner or a quick weeknight meal. Serve with crusty bread to soak up every drop of the delicious wine-infused liquid. It is a sophisticated option that requires minimal effort but delivers maximum flavor, showcasing the natural sweetness of the mussels enhanced by the acidity of the wine and the earthiness of the herbs.Ingredients
Directions
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In a large pot with a tight-fitting lid, combine the dry white wine, chopped shallots, chopped scallions, thyme sprig, and bay leaf.
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Bring the wine mixture to a boil over high heat, then reduce heat to maintain a simmer.
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Add the scrubbed mussels to the pot, cover tightly with the lid, and steam for 3 to 5 minutes, shaking the pot gently once or twice to distribute the heat.
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Check the mussels; if they have not all opened, cover and cook for an additional 1 to 2 minutes.
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Discard any mussels that remain closed after cooking, as they may not be fresh.
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Ladle the mussels and broth into large soup plates or bowls.
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Sprinkle generously with chopped fresh parsley and serve immediately with crusty bread.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 592.3kcal
- % Daily Value *
- Total Fat 12.4g20%
- Saturated Fat 2.2g12%
- Cholesterol 195.2mg66%
- Sodium 256.4mg11%
- Total Carbohydrate 44.7g15%
- Dietary Fiber 10.0g40%
- Sugars 3.9g
- Protein 57.9g116%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
**Preparation Tip:** Ensure mussels are properly cleaned. Scrub shells thoroughly under cold running water and pull off the "beard" (the fibrous tuft) by tugging it towards the open end of the shell. Discard any mussels with broken shells or those that do not close when tapped before cooking.
**Wine Selection:** Use a dry white wine that you would drink, such as Sauvignon Blanc, Pinot Grigio, or Vermentino. The wine reduces, so the flavor should be pleasant. Avoid cooking wines which often contain added salt and preservatives.
**Safety Note:** Do not eat mussels that remain closed after cooking. They may be unsafe to consume.
**Variations:** For a richer sauce, swirl in a tablespoon of cold butter just before serving. You can also add a clove of minced garlic to the wine broth for extra aroma.
