Imagine diving into a luxurious dish that transports you straight to the coastal regions of France with just one bite. These Steamed Mussels with White Wine and Parsley aren't just a meal—they're a culinary experience that combines simplicity with gourmet elegance. Whether you're looking to elevate a romantic dinner or wow your friends with your cooking skills, this recipe is your ticket to seafood perfection that looks and tastes like it was crafted by a professional chef.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 2 lbs mussels, cleaned
- 1 cup white wine
- 1/4 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Thoroughly clean the mussels under cold running water, discarding any with cracked shells or that remain open when tapped. Scrub the shells and remove any beard-like strings by pulling them off.
- In a large, wide pot or Dutch oven, melt the butter over medium heat. Add minced garlic and sauté for 30-45 seconds until fragrant, being careful not to brown the garlic.
- Pour the white wine into the pot and bring to a gentle simmer, allowing the alcohol to slightly reduce and concentrate the flavors for about 1-2 minutes.
- Add the cleaned mussels to the pot in a single layer. Cover with a tight-fitting lid and increase heat to medium-high.
- Steam the mussels for 5-7 minutes, occasionally shaking the pot gently to ensure even cooking. The mussels are done when their shells have opened completely.
- Remove from heat and discard any mussels that have not opened, as these may be unsafe to eat.
- Sprinkle chopped fresh parsley over the mussels and season with salt and freshly ground black pepper to taste.
- Serve immediately in large bowls, spooning the cooking liquid over the mussels. Provide crusty bread on the side for dipping in the flavorful broth.
Tips
- Freshness is Key: Always buy mussels from a reputable fishmonger and use them the same day. Fresh mussels should smell like the ocean, not fishy.
- Cleaning Matters: Take time to thoroughly clean mussels. Discard any with cracked shells or ones that don't close when tapped before cooking.
- Don't Overcook: Mussels cook quickly. The moment their shells open completely, they're done. Overcooking will make them tough and rubbery.
- Wine Selection: Use a dry white wine like Sauvignon Blanc or Pinot Grigio for the best flavor profile.
- Serving Suggestion: Serve with crusty bread to soak up the delicious white wine and garlic broth—it's liquid gold!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 5g
Protein: 25g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 75mg
