Steamed Mussels in Garlicky White Wine Broth
Tender mussels steamed in a garlic white wine broth! This impressive dish might seem fancy, but it only takes a few minutes to whip up. Get all my quick tips for how to buy, clean, and cook mussels — trust me, it's easier than you think! Serve mussels with crusty bread, or make a batch of lemon rice so you can enjoy every drop of the delicious broth.
Servings: 6 servings
Ingredients
- Extra virgin olive oil
- 4 large garlic cloves, minced
- 1 large shallot or small red onion, halved and thinly sliced
- kosher salt
- 1 teaspoon Italian seasoning, use this recipe
- 1/2 to 1 teaspoon red pepper flakes, or Aleppo pepper
- 3 pounds mussels
- 1 cup chicken or vegetable broth
- 1/2 cup dry white wine
- 3 tablespoons chopped fresh parsley for garnish, optional
To serve
- 1 lemon, cut into wedges
- 1 French baguette or rustic Italian bread, sliced, optional
Instructions
- Rinse the mussels under cold running water, scrubbing with a brush, until the water runs clear. Discard any mussels that are not fully closed or do not close when you give them a gentle tap with your fingernail.
- In a large Dutch oven or 6-quart cooking pot, heat about 2 to 3 tablespoons of extra virgin olive oil over medium-high heat until shimmering.
- Add the garlic and shallots, and season with a good pinch of kosher salt. Add the Italian seasoning and red pepper flakes (or Aleppo pepper), if using. Cook, stirring frequently with a wooden spoon, until fragrant (manage the heat to make sure the garlic does not brown).
- Add the mussels and stir them around a bit, then pour in the broth and wine. Cover the pot and let the mussels steam over medium-high heat for about 5 to 6 minutes or until the mussels open up (you can give them a quick stir midway through).
- As soon as the mussel shells are open, immediately remove the pot from the heat and stir in the fresh parsley.
- Transfer the mussels and broth to serving bowls and serve immediately with lemon wedges and French or Italian bread to the side.
Video
Notes
- Nutrition facts do not include the bread.
- How to choose mussels: Mussels should smell like the ocean, not foul or "fishy." Shells should be intact with no cracked. Discard any mussels that remain open after a light tap with a fingernail — mussels that are open prior to cooking are either dead or dying.
- What to serve with this mussels recipe: You don't need much more than some rustic crusty bread to sop up the sauce, or a batch of lemon rice.
- Alcohol-free option: Swap the wine for an equal amount of broth, with a little lemon juice for acidity. You can also use fish stock or clam juice.
- Visit Our Shop for quality Mediterranean ingredients including extra virgin olive oils, spices, lentils, and grains.
Nutrition
Calories: 172.9kcal | Carbohydrates: 8.8g | Protein: 14.5g | Fat: 7.4g | Saturated Fat: 1.2g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 4g | Cholesterol: 32.4mg | Sodium: 337mg | Potassium: 449.7mg | Fiber: 1.1g | Sugar: 1.2g | Vitamin A: 412.9IU | Vitamin C: 22.4mg | Calcium: 50.4mg | Iron: 5.1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
