Ingredients
- 2 lbs fresh mussels, scrubbed and debearded
- 2 tbsp olive oil
- 2 tbsp butter
- 4 cloves garlic, minced
- 1 small brown onion or 1 small shallot, finely chopped
- 1 cup dry white wine (such as Sauvignon Blanc)
- 1/2 cup heavy cream (optional for a creamier sauce)
- Salt and black pepper, to taste
- 1/4 cup fresh parsley, chopped
- Crusty bread, for serving
Instructions
1. Prepare the Mussels:
-
- Rinse the mussels thoroughly under cold water, scrubbing the shells.
- Discard any open mussels that don’t close when tapped.
2. Sauté Aromatics:
- In a large pot or deep skillet, heat olive oil and butter over medium heat.
- Add the brown onion or shallot and garlic, cooking for about 1–2 minutes until fragrant and soft, being careful not to let them brown.
3. Add the Wine:
- Pour in the white wine and bring to a simmer, cooking for about 2–3 minutes to let the alcohol cook off slightly.
4. Add the Mussels:
- Add the mussels to the pot, cover, and cook for about 5–7 minutes, occasionally shaking the pot. The mussels are done once they have opened.
- It is important to discard any mussels that remain closed.
5. Finish the Sauce (optional):
- Stir in the cream for a richer sauce, and season with salt and pepper to taste.
- Sprinkle with fresh parsley.
6. Serve:
- Transfer the mussels and sauce to a large serving bowl.
- Serve immediately with crusty bread to soak up the flavourful sauce.
Enjoy your mussels in white wine sauce! This dish pairs wonderfully with the same dry white wine used during cooking.
