Fresh, succulent Mussels in White Wine Sauce are the perfect aperitif for any meal. These light, flavorful mussels cooked in a delectable wine sauce are simply irresistible. You’ll want some crusty bread to soak up all the savory sauce.
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Video: Watch Us Make this Recipe
Why This Recipe Stands Out
We love a good seafood dish, and this recipe for Mussels in White Wine Sauce is everything a seafood lover could ask for. Here’s what you’ll love:
- Fresh and Flavorful: This recipe uses fresh mussels that are packed with flavor, just like our Red Thai Curry Mussels.
- Incredible Sauce: The white wine sauce in this recipe is so delicious that it practically demands some crusty bread to lap up every last drop, just like our Ravioli Casserole.
- Perfect for Parties: This recipe can be easily doubled or tripled, making it the perfect dish for gatherings.
- Easy to Prepare: This dish looks fancy, but it’s surprisingly easy to prepare! Our recipe explains every step thoroughly for the best results.
Key Recipe Ingredients
- Fresh Mussels – These are the star of our recipe. They add a rich, briny flavor to the dish that perfectly complements the white wine sauce.
- Garlic and Onions – We use minced garlic and chopped onions to add a robust, savory flavor to the sauce.
- Lemon Juice – Freshly squeezed lemon juice brightens up the dish and compliments the natural brininess of the mussels.
- White Wine – We use 1 cup of good quality white wine to deglaze the pan and add a fruity, acidic note to the sauce.
- Freshly Chopped Basil – It adds a light, herbal note that compliments the mussels and the wine sauce.
Substitutions And Variations
This mussels in white wine sauce recipe is a classic, but there’s always room to put your own spin on things. Here are a few ideas to switch things up and add your personal touch:
- Spice: If you’re a fan of spicy flavors, try adding a pinch of red pepper flakes to the sauce. It will take this dish to a whole new level, just like it does with our Lemon Pepper Shrimp Scamp.
- Fresh Herbs: The recipe calls for basil, but feel free to experiment with other herbs. Thyme or oregano would work beautifully with the flavors in this dish like they do in our Sheet Pan Roasted Greek Chicken recipe.
- Tomatoes: If you can’t find canned plum tomatoes, you can use canned diced tomatoes or even a few tablespoons of tomato paste.
- Wine: Feel free to experiment with the wine to find the one that works best for you. If you really like the flavor and quality of the wine before you cook with it, you’ll really like the finished sauce.
Step-By-Step Recipe Instructions
- Soak mussels in water to clean. Pluck off the beard and discard any mussels with shells not tightly shut. In a large pot, sauté onions and garlic. Add lemon juice, tomatoes, parsley, wine, salt, and pepper. Boil for 3 minutes.
- Add the mussels and cover the pot. Cook for 5-6 minutes until they open. Transfer all opened mussels to a serving bowl. Pour the wine sauce with chopped veggies over the mussels. Sprinkle freshly chopped basil and serve immediately with fresh lemon wedges.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
This mussels in white wine sauce recipe is a classic that’s perfect for a special dinner or a casual weeknight meal. We’ve got some great prep-ahead tips to make it even easier:
- Soak Mussels: Before you start cooking, you can soak the mussels in water for 30 minutes to clean them. After this, drain them well and towel dry. This step can be done a few hours before you start cooking.
- Chop Veggies: You can chop the onions, garlic, and parsley ahead of time and store them in the fridge. This is a great way to save time and reduce the prep work on the day of cooking.
- Make the Sauce: The white wine sauce can be made in advance and stored in the fridge. Simply heat the butter and olive oil, add the onions and garlic, and then stir in the lemon juice, drained tomatoes, parsley, wine, salt, and pepper. Boil it until the sauce is reduced. This can be done a day before and refrigerated.
What To Serve With Mussels in White Wine Sauce
- A crusty baguette or some garlic bread is perfect for soaking up the delicious white wine sauce.
- You can also serve the mussels over a bed of cooked pasta or rice to make a complete meal.
- A simple green salad or a side of steamed asparagus can add a fresh, healthy element to your meal.
- If you’re serving the mussels as an appetizer, consider offering some bruschetta or a cheese board to start the meal.
Commonly Asked Questions
Yes, for this recipe, you need to debeard the mussels. Soak the mussels in water for 30 minutes to clean. Drain very well and then use your fingers to pluck off the beard from mussels. Discard any mussels whose shells aren’t tightly shut.
The mussels are cooked when their shells open. This usually takes about 5-6 minutes. Remember, do not overcook them.
While you can technically use any white wine, we recommend using a good quality white wine for this recipe. After all, wine is the main character in a wine sauce. A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay works well.
If you have any leftovers, you can store them in an airtight container in the refrigerator for up to two days. Make sure to remove the mussels from the shells before storing to keep them fresh.
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Mussels in White Wine Sauce
- 3 lbs fresh mussels
- 2 TB salted butter
- 2 TB extra virgin olive oil
- 1 cup onion, chopped
- 6 cloves garlic, minced
- 2 TB lemon juice, freshly squeezed
- ½ cup plum tomatoes, chopped canned, drained well
- ⅓ cup flat-leaf parsley, freshly chopped
- 1 cup white wine, good quality
- 3 tsp kosher salt
- 1 tsp black pepper, freshly ground
- 2 TB basil, freshly chopped
- lemon wedges, for serving
- Soak mussels in water for 30 minutes to clean. Drain very well (excess water will affect broth.) Use fingers to pluck off the beard from mussels, if they haven't already been removed. Discard any mussels whose shells aren't tightly shut. Towel dry all cleaned mussels.
- In a large non-aluminum stockpot or Dutch oven, heat butter and olive oil over medium heat. Add onions and cook 4 minutes. Add garlic and stir 2-3 minutes or until garlic/onions are translucent. add lemon juice, drained tomatoes, parsley, wine, salt, and pepper. Bring to a boil and boil 3 minutes uncovered (sauce will be reduced.)
- Add the mussels, stir to coat, and cover pot. Cook over medium heat for 5-6 minutes or just until all mussels are opened, shaking a few times during cooking to distribute heat. Do not overcook.
- Once most of the mussels are opened, they're done. Immediately remove from heat. Use tongs to pluck out all opened mussels, placing them in a serving bowl. Discard any that never opened.
- Pour wine sauce with chopped veggies over the mussels. Sprinkle with freshly chopped basil. Serve immediately with fresh lemon wedges.
- Always use fresh mussels for the best flavor and quality. Look for mussels that have a closed shell and are not cracked or damaged.
- Soak the mussels in water for 30 minutes to clean them, and make sure to drain them well. This will help to remove any grit or sand and keep your sauce broth clear and tasty.
- Pay attention to the cooking time; as soon as most of the mussels are opened, they are done. Overcooked mussels can become tough and lose their sweet flavor.
- Use a good quality white wine for this recipe. After all, wine is the main character in a wine sauce. A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay works well.
- Serve your mussels in white wine sauce immediately after cooking for the best flavor and texture.
Nutrition (per serving)
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