Mussels in a White Wine, Garlic Butter and Herb Sauce

Mussels have to be one of our absolute favourite summertime patio dishes; perfect for sharing. They are such a refreshing, light and flavourful option which can be served as an appetizer or main course. Mussels are a delightful balance between simple and sophisticated. Try this recipe out for your next date night or dinner party! And of course, don’t forget to serve with a fresh baguette to dip into the mouth-watering sauce!

What you will need:

  • 2 lbs live mussels
  • 2 cups dry white wine ( i.e Pinot Grigio or Sauvignon Blanc)
  • 3 large shallots; finely chopped
  • 3 cloves of garlic; minced
  • 1/3 cup chopped fresh basil and parsley (mixed)
  • salt and pepper to taste
  • 6 tablespoons of butter; cut into cubes
  • 1-2 thick lemon wedges
  • 1 fresh baguette; sliced

 

Directions:

Prep Time: 20 minutes  ◊  Cook Time: 10 minutes

  1. Rinse, scrub and remove mussel beards under cold running water. While cleaning, keep mussels in ice water to prevent them from opening. Discard any cracked or open mussels.
  2. In a large stockpot over medium heat, add shallots, garlic, salt and pepper. Let simmer for 5 minutes, stir occasionally.
  3. Add mussels, cover, increase heat and cook until mussels are open, about 5 minutes. Stir in butter and herbs. Remove from heat. Serve immediately with lemon wedges and freshly sliced baguette.


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