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You are here: Home / Appetizer / Mussels in White Wine Garlic Sauce

January 28, 2012 By Kaitlin 7 Comments

Mussels in White Wine Garlic Sauce

It’s very rare that I make a meal without some kind of goal in mind. I’m not terribly creative, so I usually do at least some research before making a meal: read a magazine, google a recipe, ask a family member, or have a craving from a restaurant I want to try to make at home. I guess my subconscious was channeling a craving for Bona Cucina’s mussels in white wine because I kind of sort of ended up with that at the end of my cooking, so here’s my version of their Mussels in White Wine Garlic Sauce. I was just trying to whip up a quick meal, so I actually didn’t take any photos until the finished product (whoops) but I thought I’d share it anyways. I still had some mussels left over from when I made Angel Hair Pasta with Mussels in a Red Pepper Sauce so I figured I should use them.
Mussels in White Wine Garlic Sauce
Ingredients (serve 2 as an appetizer, multiply as needed):
  • 1 dozen mussels, scrubbed and debearded
  • 1/2 cup white wine
  • 1/2 cup chicken broth
  • 1 tablespoon olive oil
  • 2-4 garlic cloves, minced (depending on how much you want to offend those around you)
  • 1 shallot, minced
  • Chopped parsley
  • 2 tablespoons butter

Add 1 tablespoon olive oil to a large saute pan over medium high heat. Add the garlic cloves and shallot and cook for 2 minutes.
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Add the white wine and chicken broth and bring to a boil.
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Add in the parsley.
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Then add the mussels, lower heat to a simmer, and cover. Cook for 5 minutes or until the mussels open.
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Add the butter mixing until melted. Remove from heat and serve with day old bread.
Mussels in White Wine Garlic Sauce
I felt quite fancy for putting in about 15 minutes of work. This tasted really good! Bona Cucina must put magic in theirs (unicorn dust? leprechaun gold?) because their version is way better than this. I was still really pleased with the end result.
Mussels in White Wine Garlic Sauce
I love the garlic flavor (I used 4 large cloves). Shallots give a slightly sweeter taste than onions which doesn’t overpower the other flavors in the dish. I used chicken broth because I didn’t have nearly as much white wine as I thought so I had to sub in another liquid. If available, I’d suggest switching the recipe to 1 cup white wine and just a splash of chicken broth.
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Mussels in White Wine Garlic Sauce

Cook Time: 15 minutes

Yield: 2 servings

Serving Size: 6 mussels

Mussels in White Wine Garlic Sauce

Ingredients

  • 1 dozen mussels, scrubbed and debearded
  • 1 tablespoon olive oil
  • 2-4 garlic cloves, minced (depending on how much you want to offend those around you)
  • 1 shallot, minced1/2 cup white wine
  • 1/2 cup chicken broth
  • 1/4 cup chopped parsley
  • 2 tablespoons butter

Instructions

  1. Add 1 tablespoon olive oil to a large saute pan over medium high heat. Add the garlic cloves and shallot and cook for 2 minutes.
  2. Add the white wine and chicken broth and bring to a boil.
  3. Add in the parsley, then add the mussels, lower heat to a simmer, and cover. Cook for 5 minutes or until the mussels open.
  4. Add the butter mixing until melted. Remove from heat and serve with day old bread.
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https://icancookthat.org/2012/01/mussels-in-white-wine-garlic-sauce.html

Filed Under: Appetizer, Europe, Gluten Free, Italy, Main Dish, Quick, Seafood, Weeknight Meal Tagged With: Appetizer, Butter, Garlic, Gluten Free, I Can Cook That, main dish, Mussels, Parsley, Quick, Recipe, Seafood, Weeknight Meal, White Wine

Comments

  1. Marina says

    January 28, 2012 at 2:52 pm

    I love mussels, and wine just adds that little extra flavor to it. Great!

    Reply
  2. glutwin says

    January 30, 2012 at 3:01 pm

    The “gold dust” you’re referring to is saffron…willing to bet!..Delicious with that addition…This dish is also wonderful with a splash of Ricard or other pastis/anis liquor…Bon appétit!!!

    Reply
  3. Kiri W. says

    January 30, 2012 at 4:14 pm

    Oh these look so good! I love mussels, they remind me so much of home in Europe 🙂 Wonderful recipe!

    Reply
  4. alyce culinary thymes says

    January 30, 2012 at 8:27 pm

    Yum. Love mussels.

    Reply
  5. Free Spirit Eater says

    January 30, 2012 at 11:43 pm

    Oh yum I absolutely love mussels, can’t get enough of ’em and this recipe sounds absolutely delish! Congratulations on Top 9!! Buzzed your post, have a good one! =]

    Reply
  6. Julie says

    August 27, 2016 at 4:26 pm

    This is so simple and delicious. I make the broth ahead of time and just leave it on the stove. Then grow the muscles in right before I want to eat them. That way the prep work is done before company arrives!

    Reply
  7. Robdontcallmebob says

    November 14, 2019 at 10:04 pm

    Great idea on make ahead.

    Reply

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