How to Make Mussels in White Wine & Garlic Sauce

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.

Clean 2 pounds of fresh mussels under cold running water, removing the beard and scrubbing them clean.

Discard any mussels that remain open after tapping them.

Reserve 1/2 cup of white wine from a bottle.

Thinly slice 1 lemon.

Finely mince 3 large cloves of garlic.

Finely chop a handful of fresh parsley.

Grab a large stock pot and heat it over medium heat.

Add 2 tablespoons of extra virgin Spanish olive oil to the pot.

After 2 minutes, add the minced garlic and mix it with the oil.

About a minute after adding the garlic, add the reserved 1/2 cup of white wine, a couple slices of fresh lemon, a pinch of freshly chopped parsley, a kiss of sea salt, and some freshly cracked black pepper; mix everything together.

About 2 minutes after adding the wine, add the fresh mussels and give the pan a quick shake to mix everything well; place a lid on top.

After about 5 minutes, remove the lid to check if the mussels have opened; discard any that did not open and turn off the heat.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens