Ingredients
- 2 pounds fresh mussels, cleaned and debearded
- 1/2 cup dry white wine
- 4 cloves garlic, minced
- 4 tablespoons unsalted butter
- 1/4 cup fresh parsley, chopped
- 1 lemon, cut into wedges
- Salt to taste
- Freshly ground black pepper to taste
- Crusty bread for serving
Instructions
- Rinse the mussels under cold running water, scrub the shells, and remove the beards. Discard any cracked or open mussels that do not close when tapped.
- In a large pot or deep skillet, combine white wine and minced garlic. Bring to a gentle simmer over medium heat.
- Add the mussels, cover with a lid, and cook for 5–7 minutes, shaking the pot occasionally, until the mussels open.
- Discard any mussels that remain closed after cooking.
- Reduce heat and stir in butter until melted and the sauce becomes slightly creamy.
- Add chopped parsley and season with salt and black pepper to taste.
- Transfer to a serving bowl, pour sauce over mussels, and serve immediately with lemon wedges and crusty bread.
Notes
- Add cherry tomatoes or bell peppers for extra flavor and color.
- Stir in a splash of cream for a richer sauce.
- Substitute white wine with chicken or vegetable broth for a non-alcoholic version.
- Use olive oil instead of butter for a dairy-free option.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat gently to avoid overcooking the mussels.
- Freeze in sauce for up to 2 months if needed.
- Serve with rice or salad as an alternative to bread.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
- Diet: Low Fat
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 3g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 75mg
