Tender mussels are bathed in a savory, fragrant broth and served steaming with fresh herbs, parmesan, and crusty bread to soak up every last drop. This dish is a staple in my family for good reason; we are seafood lovers and Garlicky Mussels in White Wine Broth are absolutely delicious! If you’re a seafood lover as well, I’ll wager you’re gonna keep this recipe in your back pocket and on heavy rotation.
REASONS TO LOVE THIS RECIPE
- After a little prep, this dish comes together quickly and is on the table in minutes.
- This is a classic French bistro dish and feels luxe, but is actually quite economical.
- Garlicky Mussels in White Wine Broth is versatile and can be served as a first course or main dish.
- Mussels are considered an aphrodisiac both in folklore and modern nutrition due to their abundance of zinc and amino acids purported to be beneficial for libido.
- Mussels are one of the most sustainable sources of protein.
TIPS FOR STORING LIVE MUSSELS
- Fresh mussels should smell like the ocean, fresh and briny. If you detect foul odors, do not purchase.
- Do not submerge in water.
- Let them breath, remove them from their bags, place in a large bowl or pan, big enough to spread the mussels in a single or double layer.
- Loosely cover the mussels with a damp cloth or paper towel. Keep the cloth damp for the duration of storage.
- Live mussels can be stored for 2-3 days in the fridge. For best flavor, cook them the same day you buy them.
TIPS FOR DE-BEARDING MUSSELS
Mussels often have “beards,” a cluster of threads the mussels use to anchor themselves to rocks. Many manufactures remove these beards before they go to market. Should your mussels have beards, you are going to need to de-beard them just before cooking. The process is easy.
- Grip the mussel firmly in one hand.
- With the other hand, grasp the brown woody fibers protruding from the mussel. Pulling towards the hinge of the mussel (the pointed end), give a sharp tug, remove and discard the fibers.
TIPS FOR TOASTING BREAD
My favorite accompaniment to Garlicky Mussels in White Wine Broth are roasty, toasty, pieces of bread. They are fantastic for sopping up all the yummy broth at the bottom of the bowl. If you haven’t toasted bread before, here’s how to do it.
- Preheat broiler.
- Slice bread into thick slices or tear into chunks for a more rustic presentation.
- Brush bread with a high heat oil like Avocado or Sunflower oil, transfer to baking sheet.
- Broil the bread 8-12 inches from the heat, turning once and continuing to toast until all sides are toasted and golden. This process happens fast, approximately 2 minutes.
Garlicky Mussels in White Wine Broth
- Yield: 4–6 servings 1x
Description
SPECIAL EQUIPMENT: Large pot
Ingredients
Scale
- ¼ cup olive oil, more for finishing
- 2 large shallots, peeled and minced
- 6 large garlic cloves, peeled and thinly sliced
- 1 teaspoon red pepper flakes
- 1 ½ cups white wine (Sauvignon Blanc or Pinot Grigio)
- 8 oz clam juice
- 4lb live mussels, scrubbed, de-bearded (*see tip), broken and open mussels thrown out
- 6 tablespoons cold butter, cut into cubes
- ½ cup coarsely chopped, fresh flat leaf (Italian) parsley
- salt and freshly ground black pepper to taste
- 1 cup thinly grated parmesan
- 1 lemon cut into wedges, seeds removed
- toasted baguette, country or peasant bread (*see tip)
Instructions
- Prep and measure out all ingredients, aka “mise en place”, the French culinary term means “everything in its place.” This is very important for the recipe to go smoothly.
- In a large heavy bottom pot, big enough to hold the mussels, warm ¼ cup of olive oil over medium heat and sauté shallots until tender, approximately 3-5 minutes. Add garlic and red pepper flakes. Cook for 1 minute, until fragrant.
- Raise the heat to medium high. Add the wine and clam juice and mussels, stir to coat in the broth and cover with a tight-fitting lid. Steam covered for 3-5 minutes. The mussels should be opened. Discard any mussels that have not opened during the cooking process.
- Remove the pot from the heat. Divide the mussels into deep serving bowls, leaving the broth in the pot.
- Return the pot to the stove. Over medium heat whisk in the cold cubes of butter until melted. Add parsley, salt and pepper to taste.
- Pour broth over the mussels, sprinkle with parmesan and a drizzle of olive oil. Serve with bread, lemon wedges and a large empty bowl for discarding shells. Enjoy!
Notes
- Clams can be substituted for the mussels in this recipe.
- Two of my favorite garnishes for this dish are toasted bread crumbs and fried capers. They add additional savory qualities as well as texture.
- If you have leftover mussels and broth, store them in an airtight container in the fridge for up to 2 days. The leftovers are delicious over pasta like linguine or capellini with a sprinkling of parmesan and chopped flat leaf parsley.
WHAT TO SERVE WITH GARLICKY MUSSELS IN WHITE WINE BROTH
- Bread
- French fries
- Roasted fingerling potatoes
- Lightly dressed arugula or mixed green salad
- Citrus fennel salad
- Baby artichoke salad
WHAT TO DRINK WITH GARLICKY MUSSELS IN WHITE WINE BROTH
- Sparkling or still water with a lemon wedge
- Sparkling water with a splash of verjuice
- French 75
- Vesper Martini
- Sauvignon Blanc: bright acidity and citrus notes
- Pinot Grigio: light and crisp
- Muscadet: bone dry and mineral driven
