Best 8 Mussels With White Wine Recipes

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Indulge in the delightful flavors of mussels cooked in white wine - a classic seafood dish that combines the briny sweetness of mussels with the aromatic complexity of white wine. This versatile dish can be prepared in various ways, each offering a unique culinary experience. From the classic French Moules Marinières to the vibrant Italian Spaghetti alle Vongole, discover a world of mussel recipes that will tantalize your taste buds. Whether you prefer a simple preparation with garlic, butter, and herbs or a more elaborate dish with tomatoes, cream, or saffron, there's a mussel recipe here to suit every palate. With their tender texture and delicate flavor, mussels are a true delicacy that can be enjoyed as an appetizer, main course, or even as part of a seafood platter. So, gather your ingredients, select your favorite recipe, and embark on a culinary journey that celebrates the beauty of mussels cooked in white wine.

Check out the recipes below so you can choose the best recipe for yourself!

WHITE WINE GARLIC MUSSELS



White wine garlic mussels image

This recipe for mussels cooked in the most delicious white wine garlic sauce is the easiest dinner recipe, perfect served with crusty bread for dipping.

Provided by Alida Ryder

Categories     Easy Dinner

Time 25m

Number Of Ingredients 8

1½ kg (3lbs) mussels (in shells / half-shell (cleaned))
½ cup butter
6 garlic cloves (thinly sliced )
1 red chilli (finely chopped )
1½ cups white wine
juice of 1 lemon
2 tbsp parsley (finely chopped )
salt and pepper (to taste )

Steps:

  • Melt the butter in a deep pan with a lid.
  • Add the garlic and chilli and cook for 30 seconds or until fragrant.
  • Pour in the wine and lemon juice and bring to a simmer.
  • Add the mussels then cover with a lid and cook for 5 minutes or until they are all open. Discard any mussels that don't open (if using whole mussels)
  • Add parsley and season to taste with salt and pepper.
  • Serve with crusty bread for dipping.

Nutrition Facts : Calories 524 kcal, Carbohydrate 23 g, Protein 46 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 105 mg, Sodium 1086 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

MOULES MARINIèRES (FRENCH MUSSELS IN WHITE WINE SAUCE)



Moules Marinières (French Mussels in White Wine Sauce) image

Moules Marinières is a traditional French dish. Steam mussels in white wine, then serve in a sauce of juices from the mussels, wine, butter, and shallots.

Provided by Elise Bauer

Categories     Appetizer     Dinner     Quick and Easy     Restaurant Favorite     French     Mussel     Seafood     Shellfish

Time 35m

Yield 2

Number Of Ingredients 7

2 pounds mussels, scrubbed clean under running water
1/2 cup dry white wine
2 tablespoons butter
1/4 cup minced shallots
1 tablespoon minced garlic
2 teaspoons flour (optional, omit for gluten-free version)
1/4 cup minced parsley

Steps:

  • Clean and prep mussels: Put the mussels in a bowl of salted water (1 tablespoon salt per quart of water) for 10-15 minutes. Throw out any that are wide open or refuse to close when you handle them as these ones are likely dead. Looking over the closed mussels, see if any still have their beards (long hairy byssal threads which help anchor the mussel to surfaces) and pull them out, pulling slowly and strongly towards the hinge of the shell.
  • Sauté shallots and garlic: Melt the butter in a medium-sized saucepan. Add the shallots and cook a couple minutes until translucent. Add the garlic and cook a minute more. If you want your sauce to be a little thick, add a teaspoon or two of flour to the pan, stir to combine. (Otherwise skip the flour.)

Nutrition Facts : Calories 953 kcal, Carbohydrate 40 g, Cholesterol 284 mg, Fiber 1 g, Protein 109 g, SaturatedFat 11 g, Sodium 1774 mg, Sugar 2 g, Fat 32 g, ServingSize Serves 2 as a meal, 4 as an appetizer or side dish, UnsaturatedFat 0 g

25-MINUTE MUSSELS IN WHITE WINE RECIPE BY TASTY



25-Minute Mussels In White Wine Recipe by Tasty image

Here's what you need: mussels, unsalted butter, yellow onion, garlic, red pepper flakes, kosher salt, white wine, fresh parsley, bread

Provided by Chris Salicrup

Categories     Appetizers

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 lb mussels
3 tablespoons unsalted butter
1 yellow onion, finely chopped
3 cloves garlic, minced
1 teaspoon red pepper flakes
kosher salt, to taste
1 cup white wine
1 bunch fresh parsley, finely chopped
bread, for serving

Steps:

  • To clean mussels, scrub them with a stiff brush under cold running water to remove any grit. Discard any mussels with cracked or broken shells, or that do not close.
  • In a large lidded pot over medium-high heat, stir butter until melted. Add the onion and cook, stirring frequently, until it has softened and started to brown, 6-8 minutes.
  • Add the garlic and cook for 30 seconds, stirring constantly.
  • Add the red pepper flakes and season with salt. Stir to combine.
  • Add the mussels and stir until completely coated. Add the white wine and stir.
  • Put the lid on the pot and cook until the mussels have opened, 3-5 minutes. Discard any shells that don't open after 5 minutes.
  • Add the parsley and stir. Serve with bread.
  • Enjoy!

Nutrition Facts : Calories 337 calories, Carbohydrate 20 grams, Fat 13 grams, Fiber 1 gram, Protein 27 grams, Sugar 2 grams

MUSSELS WITH WHITE WINE AND BUTTER



Mussels with White Wine and Butter image

In this classic French recipe, the juices released by the mussels help create a flavorful sauce that is perfect for sopping up with a piece of crusty bread.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 20m

Number Of Ingredients 9

3 pounds mussels
3 tablespoons unsalted butter
1 shallot, cut into thin rings
2 garlic cloves, minced
1/2 cup white wine
3/4 cup low-sodium chicken broth
Coarse salt and ground pepper
3 tablespoons chopped fresh parsley
Crusty bread, for serving

Steps:

  • Right before cooking, scrub mussels with a stiff sponge or brush under cold running water. (If the "beards" are still attached, trim them with a knife.)
  • While cleaning mussels, discard ones with broken shells. Lightly tap the hinge end of any open shells on a work surface. Discard those that don't close.
  • In a large pot with a lid, melt 1 tablespoon butter over medium-high. Add shallot and garlic. Cook, stirring, until fragrant, 1 minute.
  • Add white wine and chicken broth. Bring to a simmer over high.
  • Add mussels; stir to combine. Cover, reduce heat to medium-high, and cook until mussels open, 5 minutes, stirring once. Discard unopened mussels.
  • Season with salt and pepper. Remove from heat; stir in parsley and remaining butter until butter is melted. Serve with crusty bread.

Nutrition Facts : Calories 400 g, Fat 16 g, Protein 42 g

MUSSELS IN WHITE WINE AND GARLIC



Mussels in White Wine and Garlic image

Be sure to buy live mussels. Any open mussels that do not close when you press their shells a few times are dead, and you should discard them.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 7

2 cups dry white wine
4 large shallots, finely chopped
4 garlic cloves, finely chopped
1/2 teaspoon salt
4 pounds live mussels
1/3 cup mixed fresh herbs, such as flat-leaf parsley, chervil, or basil, chopped
6 tablespoons butter, cut into pieces

Steps:

  • Rinse and scrub mussels under cold running water. Using your fingers or a paring knife, remove beards (strings that hang from the mussels' shells), and discard.
  • In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt. Simmer 5 minutes. Add mussels.
  • Cover, and increase heat to high. Cook until all mussels are open, about 5 minutes. Stir in herbs and butter. Remove from heat. Divide mussels and broth among four bowls. Serve immediately.

MUSSELS IN WHITE WINE AND GARLIC



Mussels in White Wine and Garlic image

Make and share this Mussels in White Wine and Garlic recipe from Food.com.

Provided by kyle martin

Categories     Lunch/Snacks

Time 25m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 7

4 lbs live mussels
2 cups dry white wine
4 large shallots, finely chopped
4 garlic cloves, finely chopped
1/2 teaspoon salt
1/3 cup mixed fresh herbs (such as flat-leaf parsley,chervil,or basil,chopped)
6 tablespoons butter, cut into pieces

Steps:

  • Rinse and scrub mussels under cold water.
  • Using your fingers or paring knife, remove beards (strings that hang from the mussel shells), and discard.
  • In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt.
  • Simmer 5 minutes.
  • Add mussels, cover, and increase heat to high.
  • Cook until all mussels are open, about 5 minutes.
  • Stir in herbs and butter.
  • Remove from heat.
  • Divide mussels and broth among four bowls.
  • Serve immediately.

MUSSELS WITH WHITE WINE



Mussels With White Wine image

Provided by Craig Claiborne

Categories     appetizer

Time 28m

Yield 10 servings

Number Of Ingredients 11

5 pounds mussels, well-scrubbed
1/2 cup finely chopped scallions
1/4 cup olive oil
1/4 cup finely chopped Italian parsley
3 tablespoons finely chopped fresh basil or half that amount dried
1 tablespoon finely minced garlic
1 teaspoon dried hot red pepper flakes
1 tablespoon dried oregano
3/4 cup dry white wine
Salt to taste, if desired
Freshly ground pepper to taste

Steps:

  • Put the mussels in a large kettle or casserole. Add the remaining ingredients, and cover tightly. Bring the liquid to a boil, and cook over high heat until the mussels open, about 8 minutes.
  • Serve the mussels with their liquid. If desired, you may also use the mussels as a garnish for other fish dishes.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 2 grams, Sodium 652 milligrams, Sugar 0 grams

MUSSELS, WHITE WINE & PARSLEY



Mussels, white wine & parsley image

British mussels are cheap, sustainable and surprisingly simple to cook. Follow Mary Cadogan's step-by-step guide to preparing mussels

Provided by Mary Cadogan

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 4

1kg mussels, in shells
small glass white wine
1 shallot, finely chopped
chopped parsley, to serve

Steps:

  • Tip the mussels into the sink or a large bowl of cold water. Swish them around with your hands to wash them thoroughly. Use a small sharp knife to scrape off any barnacles attached to the shells. Discard any mussels with broken shells.
  • Pull off the beards using the knife to help you - they just need a good tug. The beard is the brown wispy bit hanging out of the join in the shells. Not all mussels will have beards.
  • If any mussels are open, tap them sharply against the side of the sink, worktop or with a knife. If they don't close, discard them - they are dead and not edible.
  • Rinse the mussels again in fresh cold water to remove any bits of shell or barnacle, and drain in a colander. Tip the mussels into a large pan, then add the wine and chopped shallot. The pan should not be more than half full - the mussels need plenty of space to move around so that they cook thoroughly.
  • Set the pan over a high heat and cover tightly with a lid. When the pan starts to steam, cook the mussels for 3-4 mins, shaking the pan from time to time to ensure they cook evenly. They are cooked when the shells have opened. Mussels that have not opened are fine to eat if they can be easily opened.
  • Remove the pan from the heat to stop the mussels cooking any further. Sprinkle with chopped parsley, then spoon them into warmed bowls and pour over the pan juices.

Tips:

- To ensure the freshness of your mussels, purchase them from a reputable seafood market or fishmonger. Look for mussels that are tightly closed and have a shiny, dark blue or black shell. Avoid any mussels with open shells or damaged shells. - Before cooking, inspect the mussels carefully and discard any that are open or have broken shells. - Scrub the mussels thoroughly under cold running water to remove any dirt or debris. Use a stiff brush to remove any barnacles or other encrusted matter. - Debeard the mussels by pulling the beard (a small, fibrous tuft) from the hinge of the shell. - Use a large pot or Dutch oven to cook the mussels. This will allow the mussels to steam evenly and prevent them from overcrowding. - Add a splash of white wine, garlic, shallots, and herbs to the pot to create a flavorful broth. - Cover the pot and cook the mussels over medium heat until they open, shaking the pot occasionally to ensure even cooking. - Discard any mussels that remain closed after cooking. - Serve the mussels immediately with crusty bread or frites (French fries) for dipping.

Conclusion:

Mussels with white wine is a classic seafood dish that is both delicious and easy to prepare. By following these tips, you can create a flavorful and satisfying meal that is sure to impress your friends and family. Whether you are a seasoned cook or a beginner, this recipe is a great way to enjoy the delicate flavor of mussels. So next time you are looking for a quick and easy seafood dish, give mussels with white wine a try!

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