Mussels Recipe in Garlic Wine Broth
This quick and easy-to-make Mussels Recipe uses fresh steamed mussels cooked in a roasted shallot and garlic white wine broth.
Ingredients
- 2 tablespoons olive oil
- 1 peeled small diced shallot
- 6 finely minced garlic cloves
- 2 pounds cleaned debearded mussels
- 1 cup dry white wine
- 1 cup chicken stock
- 3 tablespoons unsalted butter
- 2 teaspoons finely minced fresh thyme
- 2 tablespoons finely minced fresh parsley
- coarse salt and fresh cracked pepper to taste
- sliced toasted bread
Instructions
- Remove the beards from the mussels.
- Add them to a bowl, submerge them in cold water, and vigorously scrub them, using your hands. Let them sit in the water for 5 to 10 minutes to remove any sediment, sand, etc.
- In the meantime, prepare the shallot, garlic, and herbs.
- Drain the mussels and give them one final brief rinse under cold water.
- Add oil to a large sauce pot or rondeau over medium heat.
- Stir in the shallots, gently season with salt to draw out any moisture, and sauté for 3 to 4 minutes or just until lightly browned.
- Mix in the garlic and cook just until fragrant, which only takes 30 to 45 seconds.
- Pour in the drained mussels and sauté for 2 minutes to start incorporating the ingredients.
- Deglaze with white wine.
- Pour in the chicken stock and season with salt and pepper.
- Mix the ingredients together, add on a lid, and cook over medium heat for 2 to 3 minutes or until the mussels pop open.
- Finish by stirring in the butter, thyme, and parsley.
- Adjust the seasonings, sprinkle with optional minced parsley, and serve them with toasty bread.
Notes
Make-Ahead: These mussels are meant to be eaten right away.
How to Store: This will hold well in the refrigerator, covered up for up to 3 days. If you want to make this ahead of time, cook and cool the broth, and then reheat and add in the mussels. It will also freeze well covered for up to 2 months. Thaw it in the refrigerator for 1 day before reheating.
How to Reheat: Add your desired portion to a small saucepot and heat over low heat until hot.
When storing fresh mussels, place them in a colander over a bowl and cover them with ice. Mussels like very cold atmospheres but also need to breathe. Do not submerge them in cold water, and store them.
If you do not drink wine, skip it and use stock or water.
A rule of thumb for wine is if you wouldn’t drink it, then don’t cook with it.
For maximum flavor, you start with dry herbs and finish with fresh herbs.
I brushed the bread with garlic confit oil and cooked them under the broiler on high in the upper third of the oven for 2 minutes per side. I then spread a few garlic confit cloves onto the bread before serving.
There is enough braising liquid for 2 pounds of mussels.
Nutrition
Calories: 320kcalCarbohydrates: 11gProtein: 16gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 57mgSodium: 424mgPotassium: 534mgFiber: 1gSugar: 2gVitamin A: 666IUVitamin C: 16mgCalcium: 57mgIron: 5mg