Super Easy Mussel Recipe with White Wine Sauce

These restaurant-quality steamed mussels in white wine sauce are healthy, easy, and delicious. Ready in 25 and loaded with fresh flavor. Optional to serve with pasta.

Try your hand at making these super easy, restaurant-quality steamed mussels in white wine sauce. In 25 minutes and only six or seven easy steps (which will depend on whether or not you need to “debeard” your mussels), you will have a flavorful, healthy, and delicious seafood dish on your table and ready to serve.

What to Serve with Mussels in White Wine Sauce

While the mussels are steaming in white wine and chicken bone broth, an optional step is to boil some of your favorite spaghetti or linguine if serving the mussels on pasta sounds appealing.

Otherwise, you may choose to enjoy the mussels in white wine sauce on their own and savor the flavors of fresh lemon, butter, garlic, and parsley in every bite. Pure heaven.

These restaurant-quality steamed mussels in white wine sauce are healthy, easy, and delicious. Ready in 25 and loaded with fresh flavor. Optional to serve with pasta.

How to Cook Mussels in White Wine

Assuming your mussels are already debearded, here are the simple steps to follow.

(You will know if they need to be debearded if the mussels have a group of brown strings coming out of the side. This is common with wild mussels, as farm-raised mussels are typically already cleaned.)

Step One:

Get out a skillet or saucepan and melt butter over medium-high heat. Once melted, add onions, garlic, and salt. Sauté until translucent.

Step Two:

Add sun-dried tomatoes and red pepper flakes to the mix. Saute until fragrant, for about thirty seconds.

Step Three

Your mussels are ready to be placed in the pan. Pour white wine and Kettle & Fire Chicken Bone Broth over the mussels, cover with a lid, and let it cook for five minutes. If you’re going to boil some pasta, now is the time.

Step Four

As the mussels are cooking, shake the pan once or twice with the lid on to evenly distribute the liquid over the mussels.

Step Five

Once the five minutes are up, open the lid and check to see if the mussels have all opened. Discard any mussels with shells that remain tightly closed. There should be few, if any, of them. If too many of the mussels are still closed, cook for an extra 1-2 minutes.

Step Six

Once mussels are cooked and still in the pot, squeeze fresh lemon juice and garnish with chopped parsley. Serve directly from the pot, or if using pasta, serve over spaghetti or linguine with the leftover mussel sauce.

Mussel Recipe with White Wine Sauce

These restaurant-quality steamed mussels in white wine sauce are healthy, easy, and delicious. Ready in 25 and loaded with fresh flavor. Optional to serve with pasta.

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Author Sharon Chen

Ingredients

  • 2 pounds mussels
  • 2 tablespoons unsalted butter
  • 1/2 cup onion diced
  • 3 cloves garlic minced
  • Salt to taste
  • 3 tablespoons sun-dried tomatoes
  • 1 teaspoon red pepper flakes
  • 1/2 cup white wine
  • 1/2 cup Kettle & Fire Chicken Bone Broth
  • Lemon wedges and parsley for serving

Instructions

  1. Clean all mussels by rinsing in cold water. Check if your mussels are debearded already. (Farm-raised mussels are usually debearded.) If not, debeard the mussels by removing a group of brown strings coming out of the side of the mussel. If you see any mussels with their shells open, tap them gently against the countertop. Discard the ones that don’t close. Also, discard the mussels with cracked shells.

  2. Melt the butter in a large, wide-bottomed skillet or saucepan (with a lid) over medium-high heat. Add the onions, garlic, and a pinch of salt. Sauté until translucent, about 2 minutes.

  3. Add sun-dried tomatoes and red pepper flakes and sauté until fragrant, about 30 seconds.

  4. Place all the mussels into the pan and pour white wine and chicken bone broth over the mussels.

  5. Immediately cover with the lid and let it cook for 5 minutes. Shake the pan once or twice with the lid on during cooking to distribute the mussels.

  6. After 5 minutes, open the lid and check the mussels. Nearly all of them should be open by now. Discard the ones that are still closed. If you have too many closed ones, put the lid back on and let it cook for an additional 1-2 minutes.

  7. Squeeze some lemon juice, garnish with chopped parsley, and serve directly from the pot or serve over spaghetti with the mussel sauce.

Recipe Notes

Notes: Nutrition facts were calculated without the spaghetti.

These restaurant-quality steamed mussels in white wine sauce are healthy, easy, and delicious. Ready in 25 and loaded with fresh flavor. Optional to serve with pasta.

About the Author

Sharon Chen is the founder and creator behind StreetSmart Kitchen, a recipe website that helps busy professionals to prepare healthy meals in less time they ever thought possible. Download her Top 18 One-Dish Meals Cookbook for free here: http://bit.ly/SSK-Free-Cookbook

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