Mussels with garlic white wine broth

white wine

🥗Healthier: non-alcoholic white wine

💰Cheaper: chicken broth

Chicken broth maintains flavor while being more accessible.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and enhances the dish's flavor.

shallots

🥗Healthier: onions

💰Cheaper: yellow onions

Onions are more common and cost-effective.

crusty bread

🥗Healthier: whole grain bread

💰Cheaper: regular bread

Whole grain bread adds nutrition, while regular bread is budget-friendly.

Open the bag of mussels, ensuring they can breathe to avoid suffocation.

Inspect the mussels for beards and clean them under cold water, removing any beards found.

Wash the mussels in a strainer to remove sand or shell shards.

Chop up a whole head of garlic finely.

Slice 2 shallots into very thin long strips.

Heat a large pot over medium-low heat.

Add at least 1 tablespoon of butter to the pot.

Add the chopped garlic and shallots to the pot and cook for about 90 seconds without browning them.

Pour in about 2 cups of white wine into the pot.

Add black pepper and optionally some dried chili flakes to taste.

Zest a lemon and cut it into wedges, squeezing one wedge into the pot.

Add a little olive oil toward the end of cooking for flavor.

Add the mussels to the pot and cover with a lid to trap steam.

Check the mussels after about 2 minutes to see if they are opening.

Cook the mussels for a total of 5 minutes, checking for any that do not open.

Use a slotted spoon to lift out the mussels, inspecting them as you go.

Taste the broth and adjust seasoning with salt and lemon juice if needed.

Add fennel fronds or your chosen herb to the broth just before serving.

Serve the mussels in a bowl with the broth and crusty bread on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens