Mussels with Garlic and Wine have been a favorite dish of both the Loon and me for many, many years. The mussels add an incredible briny flavor to the pancetta, shallot, garlic, herbs and wine sauce…with a bit of cream and butter to add some luxuriousness.
Toast some nice fresh bread (baguettes or ciabatta work nicely), and they will be screaming to be dipped into the heavenly sauce. The mussels cook in about 5 minutes…so this incredible dish comes together fast. And this is as good as any restaurant version you’ll ever have. If you can get PEI (Prince Edward Island) mussels, go for them…they are wonderful. This dish is delicious and truly comfort at its best.
Mussels with Garlic and Wine
- 8 - 10 slices of French bread 1/2" thick
- 2 tablespoons of extra virgin olive oil
- 1 ounce pancetta chopped
- 4 cloves garlic minced
- 1 tablespoon fresh thyme chopped
- 1 tablespoon fresh oregano chopped
- 2 lb PEI mussels scrubbed and beards removed
- 1/2 cup of dry white wine such as Sauvignon Blanc or Pinot Grigio
- 1/4 cup of heavy cream
- 2 tablespoons unsalted butter
- Juice of 1 whole lemon about 1 tablespoon
- Salt and pepper to taste healthy pinch of both
- Pinch of red pepper flakes
- 1 tablespoon of parsley chopped
Pre-heat oven to 400F.
Brush one side of each bread slice with olive oil.
Bake until toasted, about 20 minutes (varies by oven, keep an eye on them).
In a large saute pan (it will need a lid, a Dutch oven works well), heat 1 tablespoon of the olive oil.
Add pancetta and cook until crispy, about 5 - 8 minutes.
Add garlic and herbs and saute for about 1 minute.
Add mussels and white wine, cover the pot, and steam until the mussels open, about 5 - 7 minutes.
Add heavy cream, butter, lemon, salt and pepper, and red pepper flakes - stir with a wooden spoon to incorporate.
Place mussels and sauce into serving dish.
Garnish with parsley, plus another small pinch of salt, pepper and red pepper flakes.
Serve with toasted bread.