Tuesday, June 8, 2010

Mussels in White Wine

There is no mistaking that a thorough drenching in white wine and garlic would make almost anything truly delicious. These mussels are no exception. This simple mussel dish can be found on any French bistro or Belgium cafe menu but it is so easy to make that I find myself whipping it it up at home more often than ordering it out. Plus, mussels are a really great value for your seafood dollars. A 2 pound bag that feeds 2 people is $3.99. The most work is rinsing and sorting the mussels because they cook up in only 5 minutes. I think they are great for weeknight dinners when you want something quick, tasty, and light that seems a little special but is a breeze to make. Mussels in White Wine
2 lbs. mussels
2 Tablespoons butter
1 Tablespoon olive oil
3 cloves garlic
1/2 onion or 1 shallot
1 tsp red pepper flakes
1 cup dry white wine (I used a sauvignon blanc because I had it)
1 Tablespoon parsley
1 baguette

1. To sort the mussels, put them in a colander and rinse them thoroughly in cold water. 2. Look at each mussel and make sure that they are closed so you know they are alive. If the mussels are open, then you should toss it. 3. Chop the garlic and onion and sauté with pepper flakes in the butter and oil for 5 minutes on medium heat until tender.4. Turn up the heat and add the mussels and cook for 30 seconds and then add the white wine.
5. Cover and cook for 5 minutes until the mussels have opened up.
6. Sprinkle with parsley and dish up the mussels with plenty of sauce.
7. Toast up your bread and use big hunks for bread to soak up the delicious garlicy wine sauce.


  1. That looks delicious, I had no idea it was so easy to make mussels! Where do you usually buy yours?

  2. Thanks Shaun! I got these little guys at Harris Teeter. I hope you like them!