This recipe for mussels cooked in the most delicious white wine garlic sauce is the easiest dinner recipe, perfect served with crusty bread for dipping. The perfect gluten free dinner or appetizer for a crowd.
If you’ve never tried cooking mussels before, now is the time to do it! Not only are they so easy to cook but this recipe will have you wanting to lick the plate to not miss a single drop of that delectable sauce. I also love that they are gluten free, low carb and filled with protein, zing and iron. Healthy has never tasted this good!
- Mussels. I used half shell mussels. If you use fresh, whole mussels, I would suggest steaming them first and discarding any that don’t open before adding to the white wine garlic sauce.
- White wine. I used Chenin Blanc but any dry white will work.
- Lemon juice.
- Fresh sliced chillies. (optional)
- Salt and pepper.
How to cook mussels
- Make the sauce: Melt butter in a deep pan with a lid. Add garlic and chilli (if using). Allow to cook for 30 seconds until fragrant then pour in the wine and lemon juice. Bring to a simmer, taste and season with salt and pepper.
- Prepare the mussels: I prefer to have my fishmonger prepare the mussels for me by debearding and scrubbing them. If you’re using whole, fresh mussels, check that they are all still closed and discard any that are open. Add the mussels to the sauce then cover and allow to simmer for 5 minutes or until they are all open. Discard any that aren’t open. Scatter over the parsley, taste and adjust seasoning if necessary.
- Serve: Serve with your choice of side dishes but I suggest crusty bread or fries to dip into the delicious sauce.
Can I use frozen mussels?
Yes, absolutely. I often use frozen. Allow to thaw completely then cook as directed. If using whole mussels, cook them until they are all open. Discard the ones that don’t.
White wine garlic mussels
- 1½ kg (3lbs) mussels in shells / half-shell (cleaned)
- ½ cup butter
- 6 garlic cloves thinly sliced
- 1 red chilli finely chopped
- 1½ cups white wine
- juice of 1 lemon
- 2 tbsp parsley finely chopped
- salt and pepper to taste
- Melt the butter in a deep pan with a lid.
- Add the garlic and chilli and cook for 30 seconds or until fragrant.
- Pour in the wine and lemon juice and bring to a simmer.
- Add the mussels then cover with a lid and cook for 5 minutes or until they are all open. Discard any mussels that don't open (if using whole mussels)
- Add parsley and season to taste with salt and pepper.
- Serve with crusty bread for dipping.