Mussels with Garlic and Wine

Course: Seafood

Cuisine: Seafood

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: 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 ensure the beards are removed (the dark fuzzy stuff on the edge of the mussel). Any mussels that are opened before cooking should be discarded. 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 ½" thick
2 tablespoon extra virgin olive oil
1 oz pancetta chopped
4 cloves garlic minced
1 tablespoon fresh thyme chopped
1 tablespoon fresh oregano chopped
1 lb mussels scrubbed and beards removed
½ cup dry white wine such as Sauvignon Blanc or Pinot Grigio
¼ cup heavy cream
2 tablespoon unsalted butter
Juice whole lemon about 1 tablespoon
Salt and pepper to taste healthy pinch of both
Pinch red pepper flakes
1 tablespoon parsley chopped

Instructions

Turn your grill on medium-high, or preheat the oven to 450°F.
Brush one side of each bread slice with olive oil.
8 - 10 slices bread, 2 tablespoon extra virgin 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.
1 oz pancetta
Add another dash of olive oil to the pan. Add garlic and herbs and saute for about 1 minute.
4 cloves garlic, 1 tablespoon fresh thyme, 1 tablespoon fresh oregano
Add mussels and white wine, cover the pan, and steam until the mussels open, about 7 minutes.
1 lb mussels, ½ cup dry white wine
Carefully remove the lid, and add heavy cream, butter, lemon, salt, pepper, and red pepper flakes - stir with a wooden spoon to incorporate.
¼ cup heavy cream, 2 tablespoon unsalted butter, Juice whole lemon, Salt and pepper to taste, Pinch red pepper flakes
Place mussels and sauce into a 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.
1 tablespoon parsley
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