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When it comes to easy yet impressive dinners, mussels in white wine sauce is always my go-to. These tender, briny beauties cook up in no time and bring a restaurant-quality vibe straight to your table. I start with fresh mussels, a quick sauté of shallots and garlic in butter, and then I hit it with a splash of white wine and cream. The result? A luxurious, flavorful sauce that begs for a hunk of bread to soak up every last drop.
I love how these mussels in a white wine cream sauce can elevate a casual dinner into something special, whether it’s a quiet night in or you’re hosting guests. Plus, there’s just something magical about that moment when you lift the lid, and all the mussels have opened, revealing their juicy perfection. Garnished with fresh parsley and a squeeze of lemon, this dish is simple, elegant, and downright irresistible.
How to clean mussels
Mussels should be cooked the same day of purchase. Do not close the mussels in a bag, they need to breathe. When you get home, remove the mussels from the netting they come in and place them in a bowl. Put a damp towel or rag over the mussels in the bowl, change it out if it dries after some hours.
Before making steamed mussels, you must clean them. Cleaning mussels might sound intimidating, but it’s super simple. Here’s how to do it:
1. Put the mussels in a bowl full of cold water.
2. Use a stiff brush to scrub off any debris or barnacles.
3. Pull off the “beard” (the fibrous strands hanging from the shell) with your fingers or a knife.
4. Discard any mussels that are cracked or remain open after tapping them gently.
Here’s a video on how to clean & store mussels before cooking:
Ingredients for mussels in white wine sauce
Mussels:
- Mussels: The star of the dish, offering a briny, tender bite.
- Shallots: Add a subtle sweetness to the sauce.
- Garlic: Brings depth and richness to the flavor.
- Red pepper flakes: Add a slight kick for balance.
- Butter: Creates a luscious base for the sauce.
Sauce:
- White wine: Infuses the dish with acidity and depth.
- Heavy cream: Adds richness and creates a silky texture.
- Rosemary: Enhances the sauce with earthy, fragrant notes.
- Salt: Balances the flavors without overpowering.
Garnish and Serving:
- Fresh parsley: Adds a pop of color and freshness.
- Lemon juice: Brightens the dish and complements the briny mussels.
- Toasted French bread: Perfect for dipping into the flavorful sauce.
How to make mussels in white wine sauce
Sauté shallots, garlic, and red pepper flakes in butter. Add cream and stir.
Layer in cleaned mussels, white wine, rosemary, and a pinch of salt.
Cover and cook until the mussels open.
Garnish with parsley and serve with toasted French bread for dipping.
Commonly Asked Questions
For steamed mussels use a dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay. The wine adds depth to the sauce without making it overly sweet.
Absolutely! If you prefer a lighter sauce, you can omit the cream and simply enjoy the wine and butter sauce.
Store leftover mussels in an airtight container in the fridge for up to two days. Reheat gently on the stove to avoid overcooking.
Mussels in White Wine Sauce
Ingredients
- 2 lbs Mussels , cleaned & de-bearded
- 2 Shallots , sliced
- 4 garlic cloves, sliced
- ¼ tsp Red pepper flakes
- 4 tbsp butter, unsalted
- 1 cup White wine
- ½ c Heavy cream
- Pinch Salt
- 2 Rosemary, sprigs
- 1 tbsp parsley, Chopped
- Lemon juice, optional
- Sliced toasted french bread for dipping
Instructions
- Melt the butter in a large skillet or pan over medium heat on the stove. Add in the shallots, garlic and red pepper flakes. Sautee for 1 minute, stirring occasionally. Add in the heavy cream and stir. Turn the heat to medium high.
- Carefully add the mussels in and top with the wine, salt and rosemary. Give it a good stir. By now the sauce should be boiling. Cover the pan and reduce the heat to low. Here is when I typically will toast the bread with some olive oil in the oven or an air fryer.
- After 5 minutes remove the lid on the mussels and all the mussels should be open. Top with the parsley and a squeeze of lemon if you’d like.
- Serve immediately in a bowl with the bread. Eat and enjoy!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
