Mussels in White Wine Sauce

5 from 5 votes

Mussels in White Wine Sauce

Mussels in white wine sauce is a wonderful seafood dish that combines fresh mussels with a garlicky white wine and butter sauce tossed with fresh parsley. Best served with crusty bread to mop up the sauce!

Prep Time15

Cook Time15

Total Time30

Course: Appetizer

Cuisine: Italian

Servings:

Author: James Delmage and Tara

Ingredients

3 tablespoons extra virgin olive oil
6 cloves garlic minced
1/4 teaspoon hot red pepper flakes optional
1 cup dry white wine
2 pounds mussels scrubbed and cleaned
1/4 cup Italian flat-leaf parsley minced
4 tablespoons butter
salt to taste

Instructions

Saute the minced garlic in the olive oil over medium-low heat until golden (about 2 minutes).
Add in the hot red pepper flakes and cook for another 30 seconds. Add the white wine and bring to a boil for 2 minutes.
Turn the heat to medium-high and add the mussels to the pan and cover.
Once the mussels open (about 3-5 minutes) remove the lid.
Turn the heat down to low and add in the butter and parsley and stir it all together to get all of the garlic and parsley into the shells. After 1 minute remove the pan from the heat. Taste test the sauce and season with salt and pepper. Serve with crusty bread to mop up all of the sauce. Enjoy!

Video

Notes

Thoroughly clean and scrub the mussels. Look them over and remove any beards with a kitchen towel.
Any mussels that do not open after 5-7 minutes of cooking time should be discarded as they are most likely dead.
This dish is best eaten right away. Reheating leftover seafood in the microwave is not recommended. If you must reheat mussels do so in a saucepan on low heat.

Nutrition