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–+ servings
mussels with garlic and wine in a large silver saucepan.

Mussels with Garlic and Wine

Course: Seafood
Cuisine: Seafood
Keyword: French mussels, Mussels, Mussels with wine and cream, Seafood appetizer
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6 people
Calories: 410kcal
Author: Kris Longwell
It doesn't get much better or more comforting than a big bowl of steamed mussels with garlic and wine. Add some Pancetta, garlic, herbs, with a bit of cream and butter...and you'll be in heaven. PEI mussels are best. Give them a quick scrub and make sure the beards are removed (the dark fuzzy stuff on the edge of the mussel). Any mussels that are opened before cooking, discard. Any mussel that doesn't open after steaming, discard. Serve with toasted slices of thick bread for amazing dipping. Enjoy!
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Ingredients

  • 8 - 10 slices bread sliced 1/2" thick
  • 2 tbsp extra virgin olive oil
  • 1 oz pancetta chopped
  • 4 cloves garlic minced
  • 1 tbsp fresh thyme chopped
  • 1 tbsp fresh oregano chopped
  • 1 lb mussels scrubbed and beards removed
  • 1/2 cup dry white wine such as Sauvignon Blanc or Pinot Grigio
  • 1/4 cup heavy cream
  • 2 tbsp unsalted butter
  • Juice whole lemon about 1 tablespoon
  • Salt and pepper to taste healthy pinch of both
  • Pinch red pepper flakes
  • 1 tbsp parsley chopped

Instructions

  • Turn grill on medium-high, or pre-heat oven for 450°F.
  • Brush one side of each bread slice with olive oil.
  • Grill, or bake, until toasted. Set aside.
  • In a large saucepan, heat 1 tablespoon of the olive oil.
  • Add pancetta and cook until crispy, about 5 - 8 minutes.
  • Add another dash of olive oil to the pan. Add garlic and herbs and saute for about 1 minute.
  • Add mussels and white wine, cover the pan, and steam until the mussels open, about 7 minutes.
  • Carefully remove the lid, and 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. Discard any mussels that did not open during the steaming process.
  • Garnish with parsley, plus another small pinch of salt, pepper and red pepper flakes.
  • Serve with toasted bread.

Video

Notes

Remember to rinse and scrub the mussels before steaming.
Use a good dry white wine.  We prefer a quality Sauvignon Blanc.
Serve immediately after preparing with grilled or toasted bread on the side. 

Nutrition

Calories: 410kcal | Carbohydrates: 45g | Protein: 14g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 38mg | Sodium: 584mg | Potassium: 322mg | Fiber: 4g | Sugar: 5g | Vitamin A: 435IU | Vitamin C: 7mg | Calcium: 143mg | Iron: 5mg