Steamed Mussels with White Wine broth

Name: Steamed Mussels with White Wine Broth
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 2
Cuisine: Seafood Dishes
Ingredients: 2 pounds mussels; 1 tablespoon butter; 2 small shallots; 2 garlic cloves; 1 cup low-sodium chicken stock; 1/2 cup dry white wine; Splash heavy cream; 1/4 cup roughly chopped fresh parsley; Salt and fresh ground black pepper; Lemon wedges; 1 baguette, warmed for serving

Written by Gourmet de Paris

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April 5 2021

Written by Gourmet de Paris

When you eat mussels you don't count. No matter how you prepare them you know that at the end there is nothing left. Whether it's for a family dish or a well-prepared recipe, mussels are always effective.

Steamed Mussels with White Wine Broth

Rated 5 stars by 1 users

Servings

Prep Time

25 minutes

Cook Time

15 minutes

Calories

510

Author:

Inspiredtaste.net

It is so easy to make steamed mussels at home with this recipe! Shallots, garlic, and white wine make the perfect broth. As the mussels steam, the broth gets trapped inside the shells. It’s divine, plus, the leftover broth is perfect for soaking up with a good loaf of bread.

Image ofSteamed Mussels with White Wine Broth

Ingredients

2 pounds mussels
1 tablespoon butter
2 small shallots
2 garlic cloves
1 cup low-sodium chicken stock
1/2 cup dry white wine
Splash heavy cream
1/4 cup roughly chopped fresh parsley
Salt and fresh ground black pepper
Lemon wedges
1 baguette, warmed for serving

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Directions

Melt butter in a large pot with lid over medium heat. When the butter begins to bubble, stir in the shallot and garlic. Cook until softened, about 5 minutes.
Add the chicken stock, white wine, and mussels then give them a good toss. Cover the pot with its lid and cook until all mussels have opened, 6 to 10 minutes. If any mussels do not open, discard them.
Remove the pot from the heat then stir in the cream and parsley. Taste the broth then adjust to taste with salt, pepper, or more cream.
Serve in big bowls with lemon wedges and plenty of warmed bread to sop up the broth.