Mussels cooked in white wine and garlic is a classic seafood dish that screams elegance. It's a crowd-pleasing appetizer or main course that is easy to prepare. The combination of fresh mussels, white wine, garlic, and herbs creates a dish that is both flavorful and satisfying. The delicate flavor of the mussels pairs perfectly with the acidity of the white wine, while the garlic and herbs add depth and complexity to the dish. Whether you're looking to impress your guests or simply enjoy a delicious seafood meal, mussels in white wine and garlic is the perfect choice.
Here are our top 8 tried and tested recipes!
MUSSELS IN WHITE WINE AND GARLIC
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
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.
WHITE WINE GARLIC MUSSELS
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
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
MUSSELS IN WHITE WINE AND GARLIC
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
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.
GARLIC AND WHITE WINE MUSSELS
Steam mussels in wine with garlic, smoked paprika and fresh herbs.
Provided by Food Network Kitchen
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the butter in a large wide pot with a lid or large Dutch oven over medium-high heat. Add the garlic, paprika and a generous grinding of pepper; cook, stirring until the garlic is just turning golden, about 3 minutes. Stir in the wine and bring to a boil.
- Add the mussels, cover and cook, stirring occasionally, until the mussels have opened wide, 6 to 8 minutes. Discard any unopened mussels. Stir in the parsley and chives and serve with french fries on the side.
MUSSELS IN WHITE WINE
Simmer Ina Garten's recipe for Mussels in White Wine on the stovetop with garlic, saffron and plum tomatoes for an easy yet elegant meal.
Provided by Ina Garten
Categories main-dish
Time 1h
Yield 2 servings
Number Of Ingredients 13
Steps:
- To clean the mussels, put them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the "beard" from each with your fingers. If they're dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren't tightly shut.
- In a large non-aluminum stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until the shallots are translucent. Add the tomatoes, saffron, parsley, thyme, wine, salt, and pepper. Bring to a boil.
- Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom. Pour the mussels and the sauce into a large bowl and serve hot.
MUSSELS WITH WHITE WINE AND BUTTER
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
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 GARLIC SAUCE WITH WHITE WINE
Fresh mussels made in under 10 min in a delicious yet light creamy sauce. Serve piping hot with crusty bread for dipping!
Provided by Carol in Oz
Categories One Dish Meal
Time 12m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- In a HOT pan with a lid, add olive oil, onions, garlic, chilli and bay leaves.
- Cook until onions and garlic are soft.
- Turn heat to medium high.
- Add mussels and white wine. Put on lid.
- After a few minutes WITHOUT LIFTING LID, shake pot vigorously.
- Turn heat to medium low and simmer for 5 minutes.
- Remove lid and discard any unopened shells.
- Stir through the basil and cream and garnish with chopped parsley.
MUSSELS IN WHITE WINE SAUCE WITH GARLIC BUTTER TOASTS
You can't go wrong with mussels cooked in white wine. Make your own garlic butter flavoured with herbs and smoked paprika for the toasts, too - it's so easy
Provided by Rosie Birkett
Categories Dinner, Fish Course, Supper
Time 16m
Number Of Ingredients 15
Steps:
- First, make the garlic butter. Blitz all the ingredients in a food processor, then set aside. The butter can be made ahead and chilled in the fridge for up to five days. Toast one side of each sourdough slice under the grill. Spread the other side thickly with the butter and place under the grill again until the butter is bubbling. Turn off the grill and keep the toasts warm.
- Heat the oil and butter over a medium heat in a large pan with a lid. Add the parsley stalks, bay leaf, shallot and ½ tsp pepper, and sweat for a few mins until the shallots are softening and fragrant. Add the mussels and white wine, stir, cover tightly with a lid and steam for 2-3 mins until all the mussels have opened.
- Spoon into bowls, pour over the pan juices, scatter over some chopped parsley and serve with the toasts.
Nutrition Facts : Calories 598 calories, Fat 30 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 2.8 milligram of sodium
Tips:
- Select the right mussels: Choose mussels that are fresh and have tightly closed shells. Avoid any mussels with broken or cracked shells.
- Properly clean the mussels: Before cooking, clean the mussels thoroughly by removing any dirt, sand, or barnacles from the shells. Use a stiff brush to scrub the shells and remove any debris.
- Use a large pot: When cooking the mussels, use a large pot to allow for plenty of space for the mussels to open and release their juices.
- Don't overcrowd the pot: Avoid overcrowding the pot with too many mussels. This can prevent them from cooking evenly and may result in some mussels remaining unopened.
- Use a good quality white wine: The type of white wine you use can greatly impact the flavor of the dish. Choose a white wine that you enjoy drinking, as its flavor will be imparted to the mussels.
- Don't overcook the mussels: Mussels cook quickly, so it's important to avoid overcooking them. Overcooked mussels become tough and chewy.
- Serve immediately: Once the mussels are cooked, serve them immediately. Mussels are best enjoyed when they are hot and juicy.
Conclusion:
Mussels in white wine and garlic is a classic dish that is both simple to prepare and bursting with flavor. The combination of tender mussels, aromatic garlic, and flavorful white wine creates a delightful and elegant dish that is perfect for any occasion. Whether you're a seafood lover or simply looking for a new and exciting recipe, mussels in white wine and garlic is sure to impress. So, gather your ingredients, follow the steps outlined in the recipe, and enjoy a delicious and memorable meal.
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