Mussels in White Wine

• 3 pounds mussels, scrubbed and debearded
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup chicken or vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes
• 2 tablespoons chopped fresh parsley
• Salt to taste
• Freshly ground black pepper to taste
• Juice of 1 lemon
• 2 tablespoons unsalted butter (optional, for richness)

Steps

1. 1 In a large pot, heat olive oil over medium heat.
2. 2 Add minced garlic and sauté until fragrant, about 1 minute.
3. 3 Pour in the white wine and broth, stirring in thyme and red pepper flakes.
4. 4 Bring the mixture to a simmer.
5. 5 Add the mussels, cover the pot, and cook until the mussels open, about 5-6 minutes.
6. 6 Discard any mussels that remain unopened.
7. 7 Stir in parsley, lemon juice, and butter (if using). Season with salt and pepper.
8. 8 Serve immediately in warmed bowls.

Nutrition

Tips

• Scrub mussels thoroughly under cold water to remove any dirt or debris.
• Make sure to check for any open or cracked shells before cooking.
• Serve with crusty bread to soak up the delicious broth!

Storage

This dish is best enjoyed fresh. However, if you have leftovers, store in an airtight container in the refrigerator for up to 1 day. Reheat gently on the stove, adding a splash of broth or water if needed.

Serving Suggestions

• Pair with a side of crusty baguette or garlic bread.
• A crisp green salad complements the richness of the mussels.

FAQ