Garlic and White Wine Mussels

5 from 1 vote

Briny and sweet mussels in a buttery garlic and white wine sauce are a delicious and easy meal.

Course Main Course

Cuisine French

Keyword dairy-free, dinner, egg-free, french, garlic, lunch, main, mussels, nightshade-free, nut-free, seafood, wine

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 383kcal

Author Jenny Ross

4 tablespoons butter or your favorite dairy-free alternative
1 shallot minced
4 garlic cloves minced
pinch red pepper flakes omit for nightshade-free
1 1/2 cups dry white wine
4 pounds mussels thoroughly rinsed and scrubbed, beards (strings that hang from the muscle shells) removed with a paring knife (be sure to discard any open mussels that resist being closed when pressed)
salt and pepper to taste
2 tablespoons parsley minced

Get Recipe Ingredients

In a large, deep pot, over medium high heat. Add the butter, shallot, garlic, and red pepper flakes and season with a bit of salt and cook over high heat, stirring often until the garlic is golden, about 2 minutes. Add the wine and bring to a boil, reduce by half, about 10 minutes.
Add the mussels and cook, stirring, for 1 minute. Cover and steam the mussels until they open, about 5 minutes. Discard any mussels that do not open, transfer to serving plates. Season the broth to taste with salt and pepper and pour broth over top of the mussels, being careful not to get any of the grit that may have settled to the bottom of the pot. Garnish with parsley, if desired.

Protein:Energy Quotient [calories]: 0.82