Wondering how to make white wine mussels? You’ve come to the right place! I adore mussels. In fact I pretty much die for most French peasant food. I usually make my Steamed Mussels with Fresh Tomatoes, but this week I decided to lean way French and make classic white wine mussels. This dish turned out so good, I had to write it up for you!

This is a simple dish that takes about 20 minutes to make. It’s elegant and super comforting. Plus it’s gorgeous! I just love the way mussels look all piled up.

Fun fact: did you know that orange-hued mussels are female and white mussels are male? Don’t be concerned if your mussels are a mix of both. Many consider the females to be tastier but personally I prefer male mussels.

The addition of cream makes this sauce thicker than your basic mussel wine sauce but it’s still not heavy at all. I love slopping it up with really good bread. That’s half the fun!

Speaking of wine, you’ll want to use really good wine in this dish, as that’s a big flavor component. You want an aromatic white wine with fabulous fruit flavors. I used the 2018 Kuhlman Cellars Estate White, which is a blend of French grapes Roussanne and Marsanne, fitting since I wanted to use a French white wine. Kuhlman Cellars’ winemaker Benedict Rhyne is French and I knew I could count on her for a gorgeous white. Et Voila!

French White Wine Mussels
Serves 2 as a main course, 4 as an appetizer
2 lbs mussels
2 Tbsp olive oil
1/4 cup diced sweet onion or shallot
2 garlic cloves
1 cup white wine (I used Kuhlman Cellars Estate White, a Roussanne Marsanne blend)
1/3 cup heavy cream
2 Tbsp unsalted butter
Salt, pepper
Fresh Italian parsley
Parmesan
Fresh basil 
Lemon zest
Bread for serving

1. Clean rinse mussels. Discard any mussels that are open or have cracked shells.
2. Sauté onion in olive oil in a deep pot over medium heat for five minutes or until soft. Add garlic cloves and cook for 1-2 minutes.
3. Add wine, cream, butter, and some chopped parsley. Season with salt and pepper. Add mussels, give a gentle stir, cover the pot, and let steam over medium-high heat for 8-10 minutes or until the mussels are open and plump looking. Discard any mussels that did not open.
4. Divide mussels into two shallow bowls, pouring the sauce on top. Top with parmesan, lemon zest, and julienned basil. Serve with toasted or grilled bread.