How To Make Mussels In White Wine Sauce

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Steamed Mussels In White Wine Garlic Broth

How to Make Mussels in White Wine & Garlic Sauce

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I love serving a large steaming batch of mussels and placing them in the middle of the table so that people can just dig in. Of course it is pretty much mandatory that mussels be served with plenty of bread for soaking up the extra sauce. And the sauce used for this recipe is perfect for dipping, similar to a scampi sauce with a garlic and white wine base and butter added for extra richness just before serving.

How To Make The Perfect Mussels In White Wine Sauce And The Common Mistakes To Avoid

Mussels are sustainable and cheap, making them an ideal midweek dinner.

Look for Irish mussels, ideally grown organically. Keep an eye out for mussels that have been grown in a Special Area of Conservation designated under the European Union Habitats Directive as being a vital area of environmental significance.

Give them a good scrub

The first thing to do with a mussel is plunge them into a bath of cold water and give them a good scrub. Pull off their beards and discard any that don’t close after a good tap on the shell.

Always add a flavour base

Mussels welcome any flavour that pairs well with seafood, so think garlic, shallot, fennel. If you want to go down an Asian route, consider ginger, garlic and chilli.

Be mindful of the liquid

The liquid that you use to cook mussels in will most often become a dipping sauce for some yummy bread, so consider the liquid carefully. Wine or stock is always a good idea.

Cook them gently

Mussels In A Creamy White Wine Garlic Sauce Recipe

Mussels in a creamy white wine garlic sauce are so fast, you nearly gainedt consider that one thing so devastatingly delish is quicker than takeout. Mussels, white wine, cream, lemon, and garlic are nearly all it takes.

Tailored from Kirsty Scobie & Fenella Renwick | The Seafood Shack | Interlink Books, 2021

Make sure that to eat these mussels with white wine cream sauce with a loaf of crusty bread, because the sauce is filled with taste. Only a little bit of butter and lemon, along with some shallots and garlic, infuses the white wine sauce. When mixed with the mussel liquor and a few cream, the results decadent and completely moreish. That is a type of recipes the place the entire is bigger than simply the sum of its elements.Kirsty Scobie & Fenella Renwick

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Mussels In A Creamy White Wine Garlic Sauce

Some folks discover the feel of mussels off-putting, however after theyve been steaming away in a creamy, buttery sauce they quickly begin to get tremendous scrumptious. The perfect a part of a mussel dish at all times appears to be the identical: that final little bit of creamy sauce within the backside of the bowl that will get soaked up with some heat crusty bread. The salty sea-ness from the mussels mixed along with your sauce at all times creates the proper mixture.

Kirsty Scobie & Fenella Renwick

Prepare dinner 10minutes

Complete 30minutes

  • In a big pot over medium warmth, mix butter, onion, and garlic. Sauté till every part is gentle, 6 to 10 minutes. Crumble within the vegetable bouillon dice and add the lemon juice.
  • Enhance warmth, toss in mussels and wine, and put the lid on the pot. The wine will make steam and begin to prepare dinner the mussels. Prepare dinner till a lot of the mussels are open, about three minutes.

  • Scale back temperature to low and add heavy cream, parsley, and black pepper. Slowly deliver up the temperature till the sauce begins to bubblewatch out when including the cream as a result of if its too sizzling it could break up.

  • Gently simmer till the entire mussels are open, about 2 minutes extra. Discard any that refuse to open.

  • Serve with a wedge of lemon and many crusty bread.

*How do I clear mussels?

How To Make Garlic Mussels In White Wine Sauce With Spaghetti

Mussels in a Creamy White Wine Sauce Recipe ...

Technically, this dish is called spaghetti alla cozze in bianco, which is the Italian way of saying mussels spaghetti without tomatoes. I used a pre-packed box of mussels in garlic sauce, which is why it looks a little creamy. If you have fresh mussels, then all you need is olive oil, white wine, and garlic to prepare the sauce.

To begin, cook the spaghetti in a pan of salted water until al dente. Meanwhile, steam the mussels if they arent already cooked wait until the shells open.

In a large frying pan, heat a generous amount of olive oil, then fry minced garlic and chilli flakes. When the garlic is beginning to brown, pour in white wine and simmer into a thin sauce. Turn the heat down and add in fresh chopped parsley.

Then, add the mussels to the pan. Drain the spaghetti and add to the sauce, tossing with a pair of tongues. Coat the mussels and spaghetti in the sauce, then add a drizzle of lemon juice. Taste a piece of spaghetti and add extra chilli and some salt, according to your preferences.

Serve immediately.

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Steamed Mussels With White Wine Sauce


This is a great family favourite. Turn off the mobiles and let the kids do the talking at dinner.

Preparation time:

Add all ingredients Select All

  • 100mlCreme Fraiche
  • 2tbspSuperValu Fresh Parsleychopped


  • Melt the butter in a large heavy-based frying pan. Add the onion and garlic and cook for 2 to 3 minutes, then add the mussels and white wine. Place a lid on the pan and cook for 4 to 5 minutes, stirring occasionally. When the mussels are almost open, stir in the creme fraiche and chopped parsley. Put the lid back on and cook until all the mussels have opened .
  • Place in a large serving bowl in the centre of the table and let everyone help themselves. Serve with plenty of good crusty bread to mop up all the delicious juices.
  • How Many People Does This Feed

    This is a pretty large recipe, good for a mussel dinner. I say this recipe is enough for 6-8 people if you’re serving as an appetizer. I figure ½ pound of mussels per person. If you are making this for dinner, then 4 people should be absolutely stuffed. 1 pound of Mussels per person is pretty reasonable I believe. I suppose it depends on how much you eat!

    You could halve the recipe if enjoying them as smaller appetizers for less people. In the video, we at this as a meal with fresh baked french bread .

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    How To Select And Clean Mussels

    To avoid any foodborne illness, I strongly suggest buying living mussels from certified sellers.

    Once the mussels are cleaned and dead, you want to cook them as soon as possible, and anyway within a few hours.

    Store the living mussels in the fridge, into an uncovered glass bowl full of water.

    Just before cooking mussels, select them, and discard any broken mussel.

    Now, rinse and scrub the shells to eliminate any trace of seaweed or debris.

    After that, grab a mussel press it gently but firmly with your fingers, and pull the little string that sticks out from the shell discarding it.

    Repeat this step for any mussel.

    Finally, rinse toughly the mussels until the water comes clean, and store them in the fridge until ready to cook them.

    Mussels With Creamy White Wine Sauce

    How to Make Mussels in White Wine Sauce
    • 1kg black mussels
    • 2 onions, peeled and finely chopped handful thyme leaves
    • sunflower oil, to fry
    • 250ml white wine
    • 1L fresh cream
    • 70g ready-made garlic butter
    • salt and freshly ground black pepper, to taste
    • 60g chopped fresh parsley, to garnish
    • toasted baguette slices, to serve
    • lime wedges, to squeeze

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    How To Steam Mussels In White Wine

    This is such an easy recipe to make, it just sounds a bit fancy. The hardest part is cleaning your mussels, but we already covered that! Fry the onions in a pot all the mussels will fit into. No need to wash extra pots. Caramelized onions add so much flavor! When the onions and mushrooms are cooked, add wine, spices and mussels and close with a lid. When it starts to steam, shake the pan to flip the mussels around inside the pot. That’s it. So easy. After this just add the cream. Just be careful not to overcook the mussels, otherwise they will be too tough.

    Steamed Mussels In White Wine

    I love this version of French Mussel steamed in white wine. White, butter, cream, baguette, what’s not to love? This is a large mussels recipe that feeds 4 for dinner comfortably, or enjoy it as an appetizer.

    I first learnt how to make this Steamed Mussels in white wine with a creamy sauce when I worked in restaurants in my early twenties. Mussels are part of the clam family and are found in fresh or salt water. They can be steamed, boiled, bbq’d, roasted or fried. We only eat mussels that open up after cooking. There is some debate as to whether or not they are dangerous to eat if unopened, better safe than sorry I say!

    I never grew up eating mussels, it wasn’t part of our diet. Mum seemed to view all sea creatures as worms. Shrimp, clam chowder, steamed mussels, it made no difference to her! I tried to get her to taste my Salt and Pepper Shrimp, and the faces she made, it was quite funny. It wasn’t till I was in my early twenties that I fell in love with mussels. It’s really because of the amazing mussel dishes in the restaurants I worked at that got me hooked.

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    Garlic Mussels Spaghetti: Best Bits

    Its genuinely tricky to pick just five things I love about this dish, but Ill give it a go.

    Nutritious and delicious: I love healthy food, and I never understand why people think healthy food is boring food. This is a healthy, rounded meal with a bit of everything, and yet its mouthwateringly delicious. Its the best of both worlds, serving up 9.8 grams of protein per serving and 33.5g of carbs, and yet its low fat!

    Relatively cheap: This recipe costs just £1.37 per portion when made between three people. Thats surprising considering the expense of mussels and wine!

    Quick for a weekday: I think this is a quick weekday meal, which is why I make it often. Your mind wouldnt often go to mussels as a simple meal for the mid-week, but this recipe might just change your perspective. Its definitely something to try out.

    Sustainable seafood: As mentioned above, mussels are basically a superfood. They provide loads of nutrition, but for an enormously reduced ethical cost. Mussels are environmentally friendly to farm and there is minimal ethical concern compared to other animals, since they dont require space nor movement.

    The sauce: The sauce is, hands down, the best part of this dish. Its kind of creamy, full of flavour, and it has white wine in it, so it feels a little fancy. I cant recommend this sauce enough, its genuinely so tasty. To say its so quick to make, its pretty impressive.

    The Best Part Is The Sauce

    Mussels in White Wine Sauce

    It might be totally inappropriate to say this, but for me, the best part of every mussel recipe Ive every tried or ordered is the SAUCE.

    As the mussels cook, they drop an astonishing amount of liquid which is essentially real seafood stock. The BEST stock one could ever ask for!

    So when the mussel juices mingles with everything else in the pot, you end up with the most outrageously tasty sauce to dunk bread into!! Nagi x

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    How Do I Clean Them

    Once you are about 20 minutes away from when you want to start cooking, place the mussels in a bowl of water. This will allow them to spit out any sand they might have in their shell. Note: Don’t store them in fresh water for long. This step is only to rid them of sand that might be inside the shells.

    Look at the difference of what was left behind after 20 minutes. If you skip this step, you’ll probably be eating this with your seafood:

    Go through the mussels. If there are barnacles, scrub them with a stiff brush. If there are beards, gently pull them out. Also, food safety is key here so keep an eye out for cracked shells, mussels that are partly open or fully open all of these should be discarded.

    Mussels With White Wine Sauce

    This meal is very impressive with its impeccable frangrance, avor, and freshness. Mussels are lled with so many nutrients, antioxidants, protein, and heart-healthy omega-3s. After tasting it, you wont believe how easy it is to prepare!

    • 2 teaspoons extra-virgin olive oil
    • 4 garlic cloves, minced
    • 1 lemon, juiced and zested
    • 2 cups white wine
    • ½ teaspoon red pepper akes
    • ½ teaspoon dried basil
    • Whole-grain crusty bread or baguette
    • Lemon wedges
  • In large pot, heat olive oil and garlic cook about 1 minute, until garlic is fragrant.
  • Add clean mussels, lemon juice, lemon zest, white wine, red pepper akes and basil.
  • Cover and simmer over medium heat until mussels are steamed open, about 4-6 minutes. Cook time depends on how long it takes the mussels to open it might take less time, based on stovetop performance.
  • Remove pot from heat and discard unopened mussels. Serve with crusty bread and lemon wedges.
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    Learn To Cook Mussels In Instant Pot Served Just Like In Restaurants With Delicious Garlic White Wine Sauce

    Learn to cook Mussels just like restaurants with delicious Garlic White Wine Sauce. This is 2-in-1 recipe with complete guide to cleaning mussels and cooking in Instant Pot with amazing citrus, butter, garlic and wine sauce.

    Can you believe, I cooked mussels in, everyones new favorite, Instant Pot. Drum-rolls!! Who knew?! The amount of flavor IP creates in 1 minute of cooking mussels is simply amazing. Plus all mussels open, taste buttery delicious and wine sauce is to-die-for good. Can’t beat the results. .

    This is my first Mussel’s Recipe on the blog. So, I thought cooking Mussels in white wine sauce is the way to go. Cant go better than white wine, garlic and mussels! Dont you think?! Every seafood restaurant has mussels with white wine dish on the menu. Good news! Now, you can make this restaurant special at home, from scratch, in 30 minutes.

    So, Go ahead!!!

    Plan a Dinner Date, a Fall Welcome dinner, or call Boss for dinner and get a raise. -) This recipe got you covered. It is quick, easy, delicious and above all takes “intimidation” out of cooking mussels at home! With price of Seafood Dinner in restaurants… Think about the money you will save.

    Clearly, we became fan of seafood since we moved to coastal area. Specially, fresh steamed mussels are often on our menu.

    So, let’s get started.

    How to Buy and Clean Mussels

  • Always buy fresh mussels on the day of cooking.
  • How to Cook Mussels

    How to Serve Mussels?

    With a Crusty Bread:

    With Pasta:


    How To Cook Mussels Perfectly Every Time

    How to Cook Mussels in White Wine Sauce

    We love this steamed mussels recipe so much, and we make it often. Mussels are inexpensive, and the list of ingredients is short.

    If you have never made steamed mussels before at home, here are our best tips for making them.

    Buy mussels from a trusted seafood counter. The nice thing about mussels is the price. Even at a gourmet or pricy store, you will only be paying about $5 to $6 a pound.

    Remember that when you buy them, mussels are alive. So the moment you get home from the store, take them off any ice, unwrap them and store them in the refrigerator covered with a damp cloth. The wet cloth prevents them from drying out. See the frequently asked questions below for more tips on storing mussels.

    Look through the mussels. If you find any cracked or chipped mussels, discard them. If any are open, give them a quick tap on the counter and watch if they close again. If they do not close, discard them.

    Remove the beard. Most mussels will have a beard, which is just the fibers that emerge from the mussel shell. Its best to remove this. To remove it, hold a mussel in one hand using a dry towel. Then, pull the beard out and away from the mussel with your other hand. Sometimes it can be a bit tricky to remove, but it will eventually come out.

    Clean them. Use a firm brush to remove extra sand and the odd barnacle. Rinse the cleaned mussels under cold water, and then move on to cooking them.

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    Mussels In Creamy White Wine Sauce

    Bring a taste of France to your dinner table with mussels in a white wine sauce. This mussel recipe is the ultimate indulgence you can whip up in no time at all with our cooked mussels. Simply reheat them in the sauce and you are good to go.

    Serve with a slice of crusty bread or fettuccine to mop up every last bit of the delicious sauce off your plate.


    • 1 small finely chopped brown onion
    • 2 cloves of garlic, crushed
    • 6 8 thyme stalks
    • 200ml Boston Bay Wines Reisling
    • 1 kg fresh mussels

    1 Heat oil in a large pot.

    2 Add butter in pot.

    3 Add onion then sauté for 3 mins or until lightly browned.

    4 Add garlic and thyme and then sauté for 1 min.

    5 Add white wine and 1kg of drained fresh mussels.

    6 Place lid on pot and cook for approximately 5 mins.

    7 Sit in cream and re-heat.

    8 Add the cooked mussels and parsley then place lid on pot.

    9 Garnish with parsley, add some pepper and serve with your favourite crusty bread!

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