Seafood Supper Club fans, it’s time to cook along with us as we show you how to prepare one of our favorite summer seafood dishes: Mussels with White Wine Sauce. We are so excited for you to try this step by step recipe because it is affordable, quick and takes only minutes to prepare. Rich in flavor and so aromatic, this dish will be a crowd-pleaser all summer long.
Mussels are mollusks (other shellfish family members include clams, oysters, scallops, octopus, or squid) and we consider them a summertime superfood. Mussels are packed with important nutrients, like protein, heart-healthy omega-3s, vitamin B-12, zinc, iodine and the antioxidants selenium and vitamin C. And a 3-ounce portion of shelled mussels serves up less than 100 calories and 2 grams of total fat.
You’ve probably seen mussels offered on restaurant menus; but may not have tried them at home – until now! We suggest serving this recipe with a crusty whole wheat baguette to soak up the sauce and a crisp salad.
Once you see how easy it is to prepare mussels, you’ll whip them up regularly as a protein-rich topping for pasta, salads, stir-frys and soups. There are so many ways to enjoy this nutritious seafood!
As you delve into this recipes’ savory combination of fresh, natural juices, fragrant white wine and Mediterranean seasonings, you’ll see that it’s easy enough for a weeknight; but also, a special treat for guests. This delicious and nutritious meal is so easy to make, you’ll want to add mussels to dinner rotation all year long.
Now, let’s start cooking!
Mussels with White Wine Sauce
Suggested cooking tools: large pot
- 2 tsp. olive oil
- 4 garlic cloves, minced
- 2 lb. mussels, cleaned
- 1 lemon, juiced and zested
- 2 cups white wine
- ½ tsp. red pepper flakes
- ½ tsp. dried basil
- Whole-grain crusty bread or baguette (optional)
- Lemon wedges (optional)
Mussel Cleaning Instructions
- When you purchase your mussels, make sure to immediately unwrap them at home so they can breathe. Discard any mussel that is chipped, broken, or damaged in any way. Also, discard any mussel that is open. The mussels should be tightly closed and stored in a cool area where they can breathe.
- Just before cooking, soak your mussels in fresh water for about 20 minutes. As the mussels breathe, they filter water and expel sand. After about 20 minutes, the mussels will have less salt and sand stored inside their shells.
- Most mussels have what is commonly called a “beard,” also known as byssal threads. The beard is made of many fibers which emerge from the mussel’s shell.
- To remove the beard, hold the mussel in one hand, cover the other hand with a dry towel, and grasp the beard; give it a sharp yank toward the hinge end of the mussel. This method will not kill the mussel. If you were to pull the beard out towards the opening end of the mussel you can tear the mussel, killing it. Discard the byssal threads.
- Remove the mussels from the water. Don’t pour the mussels and water into a strainer because the sand has sunk to the bottom of the bowl; you’d end up pouring the sand back on top of the mussels. Put the mussels in another bowl of clean, cold water
- Use a firm brush to brush off any additional sand, barnacles, or other oceanic attachments. Rinse the mussels under cool tap water and set aside. Dry with a towel before cooking.
- In large pot, heat olive oil and garlic; cook about 1 minute, until garlic is fragrant.
- Add clean mussels, lemon juice, lemon zest, white wine, red pepper flakes and basil.
- Cover and simmer over medium heat until mussels are steamed open, about 4-6 minutes. Cook time depends on how long it takes the mussels to open – it might take less time, based on stovetop performance.
- Remove pot from heat and discard unopened mussels. Serve with crusty bread and lemon wedges.
Makes 4 servings.