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
Fresh Italian parsley
Bread for serving
- Clean rinse mussels. Discard any mussels that are open or have cracked shells.
- 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.
- 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.
- 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.
Watch me make it:
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