How To Make The Best Mussels in White Wine Sauce In
September 14, 2024
, VA: Here is one of the best Mussels in White Wine Sauce recipes out there!
Here Is What Most People Don’t Know About Making Mussels in White Wine Sauce:
- Scrub and debeard thoroughly: Cleaning the mussels well is essential for removing any grit or debris. Take the time to scrub and remove the “beard” for a pleasant dining experience.
- Cook mussels quickly over high heat: Mussels cook very fast. High heat helps them open quickly, keeping them tender and juicy rather than tough and chewy.
- Use the right white wine: A dry white wine like Sauvignon Blanc or Pinot Grigio enhances the sauce without overpowering the delicate flavor of the mussels.
- Bald Buck Seasoning: For this dish, we replace our salt with Bald Buck Seasoning
Ingredients:
- 2 lbs fresh mussels, scrubbed and debearded
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 shallot, finely chopped
- 1 cup dry white wine
- 1/2 cup chicken or seafood broth
- 2 tablespoons unsalted butter
- 1/4 cup chopped fresh parsley
- Bald Buck Seasoning and pepper to taste
- Crusty bread, for serving
- Lemon wedges, for serving
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the garlic and shallot, sautéing until fragrant and softened, about 2 minutes.
- Pour in the white wine and broth, bringing the mixture to a simmer. Allow it to cook for a couple of minutes to reduce slightly and enhance the flavors.
- Add the cleaned mussels to the pot and cover with a tight-fitting lid. Increase the heat to high and cook for about 5 minutes, shaking the pot occasionally to help the mussels open evenly.
- Once the mussels have opened, remove the lid and discard any that have not opened. Stir in the butter and chopped parsley, letting the butter melt into the sauce. Taste and adjust seasoning with Bald Buck Seasoning and pepper as needed.
- Serve the mussels hot, straight from the pot, with plenty of crusty bread to soak up the flavorful sauce and a squeeze of lemon for brightness.