Classic French Mussels in White Wine by Chef Andrew Zimmern

white wine

🥗Healthier: non-alcoholic white wine

💰Cheaper: chicken broth

Chicken broth provides flavor without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier while still providing richness.

cooking cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

shallots

🥗Healthier: onions

💰Cheaper: yellow onions

Yellow onions are more common and less expensive.

Clean mussels under cold water, pulling out the beards by pulling up and out towards the top of the mussel.

Heat a knob of butter in a 12-inch skillet until melted.

Add garlic, shallots, and parsley, cooking for 25-30 seconds until fragrant.

Pour in white wine and simmer for 2-4 minutes to reduce by about half.

Add mussels to the skillet and cover with a lid, cooking until mussels open, about 2-3 minutes.

Coarsely chop additional parsley to add at the end.

Enrich the broth with a little more butter after mussels have opened.

Place a portion of cooked pasta into a bowl, then add the mussels and broth on top.

Serve with grilled bread to mop up the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens