Mussels in White Wine Sauce Recipe: Bits & Pieces - Season 1, Ep. 9

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Chicken broth provides moisture and flavor without alcohol.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable and has a neutral flavor.

Start by dicing 1 small onion.

Melt 1 tablespoon of unsalted butter in a large wide pot over medium-high heat until it starts to sizzle.

Add 3 cloves of minced garlic and the diced onion to the pot, seasoning with a little salt to help the onions sweat.

Measure out 1/2 cup of white wine and 1/2 cup of reduced sodium chicken broth and set aside.

Clean the live mussels under cold running water, removing any beards and discarding any that are open or have broken shells.

Once the butter is melted and the garlic and onion are fragrant, add the cleaned mussels to the pot and give them a gentle stir.

Cover the pot and reduce the heat to medium, setting a timer for 5 minutes.

Chop up some fresh parsley while the mussels cook, and shake the pot occasionally to ensure even cooking.

After 5 minutes, check that the mussels have opened; if they have, add the remaining 2 tablespoons of unsalted butter, the juice of 1 lemon, and season with salt and black pepper to taste.

Use tongs to carefully remove the mussels from the pot, plating them while leaving the sauce in the pot.

Serve the mussels over toasted crusty bread that has been drizzled with olive oil and baked at 350°F until toasted, or over a bed of fettuccini noodles if desired.

Garnish with additional parsley leaves and lemon wedges before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens