Every time Ryan and I cook mussels we ask ourselves, “Why don’t we eat mussels more?” They are SO easy to make, super cheap, and above all else, fun to eat!
Quick and Easy White Wine and Shallot Mussels
You will need:
2 lbs mussels, cleaned and de-bearded (see below for the “how-to” on de-bearding)
1/4 stick of butter
2 cloves of garlic
salt and pepper
1/4 cup parsley
1/3 bottle dry white wine (Pinot Grigio, Torrontes, Sauvignon Blanc, Chenin Blanc)
1. Mussels cook quickly, so make sure you have all ingredients mise en place (prepared and ready and in their place). Chop your shallots and garlic and parsley, open the bottle of wine, cut your butter: be ready to go!
2. Prepare your bread. Drizzle it with some olive oil and grill it on a grill pan, or cook the slices in the oven if you prefer a crispier, more crostini-like bread. (I like to rub the toasted bread with a garlic clove for more flavor.)
3. Don’t de-beard your mussels until right before you are ready to go. (Don’t know how to de-beard? It’s easy. Find that little tail-looking thing on the mussel, and pull. That simple.)
4. In a large pot, melt the butter. Throw in the shallots and cook until translucent. Salt and pepper the shallots. Add more butter if needed; sometimes that shallots soak it all up.
5. Throw in the garlic and let cook for a minute or so (until you smell the garlic, then you know it’s done).
6. Deglaze with white wine. Let that cook for a minute or so to burn off the alcohol and let the flavors combine.
7. Toss in your cleaned, de-bearded mussels. Cover the pot.
8. The next part is a bit tricky: mussels can sometimes take just three minutes or so to open; other times, it takes them closer to 10. Watch closely, occasionally peeking under the lid (careful of the steam!). When the mussels are open, they are done.
9. Scoop out the mussels and put them in a bowl. Remove any that are not opened.
10. Add the parsley to the sauce remaining in the pan and pour over the mussels. Enjoy!
Want some more fun recipes for mussels? Check out my Pinterest page on unique mussel recipes, like Peruvian mussels with corn and lime, Bengali mussels with cumin, coriander, cilantro and turmeric, and Thai green curry mussels.
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