Mussels in White Wine Sauce {Gluten-Free}

Mussels in White Wine Sauce – a simple and yet super sophisticated way to cook delicious and flavorful mussels.

I’ve always wanted to make mussels at home, but (until last Friday) I’ve been too scared to.

Now that I’ve seen how easy they are to make I’ll certainly be including them in the meal rotation more often. They’re not even expensive, nor do they take a long time to prepare! The scariest part (for me) is scrubbing them and discarding the dead ones.

This is the rule I have learned – discard any open ones when you’re cleaning them and any closed ones when they’re cooked. Apparently you can also lightly tap the barely open ones on the counter while you are cleaning them to see if they do tighten and shut completely.

I chose not to risk it. I’d rather throw away a few mussels than have food poisoning all weekend. Am I right? I wanted to steam the mussels in white wine sauce (as opposed to a tomato based sauce) and found dozens of recipes online.

Almost all of the recipes for mussels in white wine sauce included butter, white wine, garlic, onion (or shallots), parsley and a high quality fresh baguette for dipping.  Pretty simple yet absolutely delicious. I strongly urge you to try making mussels in white wine sauce at home if you haven’t already.

The hardest part is cleaning them – and many stores carry ones that have been debearded and cleaned already – so all you need to do is give them a light scrubbing!

Recipe Adapted from Edible Europe

Let me know what you think of these mussels with white wine sauce.

For other seafood recipe ideas be sure to check out my shrimp spring rolls and avocado cucumber roll with shrimp.

Love seafood as much I do? Share your favorite recipes in the comments below.

5 from 3 votes

Print

Mussels in White Wine Sauce {Gluten-Free}

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

 

Mussels in White Wine Sauce - a simple and yet super sophisticated way to cook delicious and flavorful mussels

Course: Dinner

Cuisine: American, Seafood

Servings: 2

Calories: 463 kcal

Author: Vicky Berman

Ingredients

• 2 pounds live mussels scrubbed and debearded
• 2 tablespoons butter
• 1 shallot finely chopped
• 2 cloves garlic minced
• 3-4 tablespoons finely chopped parsley
• 6 whole peppercorns
• 2 bay leaves
• 1 1/2 cups white wine I used a Chardonnay

Instructions

1. Over medium heat melt butter in a large pot (I used a wok) and cook shallot until translucent.
2. Add garlic and cook for 30 seconds.
3. Turn heat up to high and add the peppercorns, bay leaves, mussels, wine and half the parsley. Make sure the wine comes up 1/2 inch up the sides (otherwise add more). Bring to a boil then cover with lid. Cook until mussels open 6-8 minutes.
4. Remove from heat. Place mussels in bowls and then spoon the brothy sauce over them. Add the rest of the parsley and serve with baguette bread.
5. **Remember: uncooked mussels - discard any that ARE OPEN, cooked mussels - discard any that ARE CLOSED

Nutrition Facts

Mussels in White Wine Sauce {Gluten-Free}

Amount Per Serving

Calories 463 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 8g50%

Cholesterol 94mg31%

Sodium 776mg34%

Potassium 943mg27%

Carbohydrates 16g5%

Sugar 2g2%

Protein 28g56%

Vitamin A 1225IU25%

Vitamin C 28.5mg35%

Calcium 90mg9%

Iron 10.2mg57%

* Percent Daily Values are based on a 2000 calorie diet.