Steamed mussels in white wine garlic sauce is a dish with a rich history rooted in Mediterranean and French cuisines. Originating in coastal regions where mussels are plentiful, this classic preparation has stood the test of time. The flavor profile of this dish is a delightful combination of elements. The mussels themselves offer a mild sweetness and subtle brininess, while the addition of dry white wine provides acidity and brightness, along with fruity and floral undertones. The aromatic garlic infuses the sauce with its distinct flavor, while the chicken or vegetable broth adds depth and savory notes. Fresh parsley contributes a vibrant herbaceousness, and a touch of butter imparts richness and a velvety texture. Together, these flavors create a harmonious blend of briny, sweet, aromatic, and savory notes that elevate the tender mussels to create a comforting and elegant seafood dish.
Steamed mussels in white wine, garlic sauce
Ingredients
- 1 Lbs fresh mussels
- 2 Tbsp olive oil
- 4 cloves garlic minced
- ½ Cup dry white wine
- ½ Cup chicken or vegetable broth
- ¼ Cup fresh parsley chopped
- 2 Tbsp butter
- Salt and black pepper to taste
- Crushed red pepper flakes optional, for heat
- Baguette or crusty bread for serving
Instructions
- Clean the mussels: Scrub the mussels under cold water, removing any beards or debris. Discard any mussels that are cracked or open and don’t close when tapped.
- Heat olive oil in a large pot or Dutch oven over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Increase the heat to medium-high. Add white wine and let it simmer for a minute to reduce slightly.
- Add the chicken or vegetable broth to the pot. Bring the mixture to a boil.
- Carefully add the cleaned mussels to the pot and give everything a gentle stir. Cover the pot and let the mussels steam for about 5-7 minutes, or until they open up. Discard any mussels that remain closed.
- Remove the pot from the heat. Using a slotted spoon, transfer the steamed mussels to a serving bowl, discarding any that haven’t opened.
- Return the pot to medium heat and stir in the butter until melted. Season the sauce with salt, black pepper, and crushed red pepper flakes (if desired). Cook for another minute to blend the flavors.
- Pour the sauce over the steamed mussels, garnish with fresh parsley, and give it a gentle toss to coat the mussels.
- Serve the steamed mussels in bowls, with crusty bread on the side for dipping into the flavorful sauce.
