Imagine a dish that captures the essence of seaside dining right in your own kitchen - our Steamed Mussels with White Wine Broth is that culinary magic! With just a handful of ingredients and 25 minutes of your time, you'll create a restaurant-quality seafood experience that will impress your guests and tantalize your palate. This elegant yet surprisingly simple recipe transforms humble mussels into a gourmet delight that whispers of Mediterranean shores and sophisticated dining.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Seafood
Serves: 4 servings
Ingredients
- 2 pounds mussels, cleaned
- 1 cup white wine
- 2 cloves garlic, minced
- 1 shallot, diced
- 2 tablespoons butter
- Fresh parsley for garnish
Instructions
- Begin by cleaning the mussels under cold running water. Scrub the shells with a brush to remove any dirt or debris. Remove the beards by pulling them away from the shell. Discard any mussels that are open and do not close when tapped.
- In a large pot or Dutch oven, melt the butter over medium heat. Add the diced shallot and minced garlic, sautéing for about 2-3 minutes until they become fragrant and translucent, but not browned.
- Pour in the white wine, stirring to combine with the shallots and garlic. Increase the heat to medium-high and bring the mixture to a simmer. Allow it to simmer for about 2-3 minutes to let the alcohol cook off and the flavors meld.
- Add the cleaned mussels to the pot, covering it with a lid. Steam the mussels for about 5-7 minutes, shaking the pot occasionally to ensure even cooking. The mussels are done when they have opened up. Discard any mussels that remain closed.
- Once the mussels are cooked, remove the pot from the heat. Use a slotted spoon to transfer the mussels to a serving bowl, leaving the broth in the pot.
- To serve, ladle the white wine broth over the mussels. Garnish with freshly chopped parsley for a pop of color and flavor.
- Enjoy your steamed mussels with a side of crusty bread to soak up the delicious broth!
Tips
- Mussel Freshness is Key: Always buy mussels from a reputable fishmonger and use them the same day. Fresh mussels should have tightly closed shells and smell like the ocean, not fishy.
- Cleaning Technique: Rinse mussels thoroughly under cold water and remove any "beards" by pulling them off. Tap any open mussels - if they don't close, discard them immediately.
- Don't Overcook: Mussels cook quickly. Once they open, they're done. Overcooked mussels become rubbery and tough.
- 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 broth, turning this appetizer into a complete meal.
Nutrition Facts
Calories: 192kcal
Carbohydrates: 4g
Protein: 15g
Fat: g
Saturated Fat: g
Cholesterol: mg
