Steamed Mussels in a White Wine Sauce is a classical dish that never fades. This is a dish that is ready in 20 minutes but the times doesn’t diminish its flavour or appearance. The white wine sauce uses the wine and liquid from the mussels to create an amazing sauce. There are a number of variations to this dish that are easy to include. These include reducing the wine and adding heavy cream for a thicker sauce. Swapping the wine for sake or lager/beer for a completely different flavour. Also for those who enjoy heat, add a sliced red chilli, or pepper flakes.
Whichever you choose, you will not be disappointed by this mussel recipe. However if your new to this dish then Steamed Mussels in a White Wine Sauce is a perfect place to start. Serve as either a starter or as a main dish with homemade garlic bread or a warmed baguette.
Steamed Mussels in a White Wine Sauce
Equipment
- 1 deep sided pan with lid
Ingredients
- 1.8 kg mussels fresh
- 2 cloves garlic peel/dice
- 1 large shallot peel/mince
- 355 ml white wine Sauvignon Blanc goes well
- 56 g unsalted butter
- ½ bunch parsley chop
- 60 ml olive oil
- Salt
- Ground black pepper
- Garlic bread baguette
Instructions
- In a deep pot add the olive oil and place over a high heat. When hot, add the shallot and garlic and season with salt and ground black pepper. Fry over a high heat until the garlic and shallot have softened.2 cloves garlic, 1 large shallot, 60 ml olive oil, Salt, Ground black pepper
- Add the mussels and cook for about 60 seconds before adding the wine. Put the pan lid on and leave to steam until the mussels have opened, normally 4 – 5 minutes.1.8 kg mussels, 355 ml white wine
- Remove from the heat and bin any mussels that have not opened.
- Place a small pan over the heat and add the butter and parsley. Add the liquid from the white wine and the mussels to the butter and parsley and stir to combine and heat through.56 g unsalted butter, ½ bunch parsley
- Carefully pour the butter, parsley, wine and mussels liquid over the mussels making sure you do it calmly so any grit from the mussels remains in the pan and not in the dish.
- Serve hot with garlic bread or a warmed baguette to mop up the delicious sauce.Garlic bread
