Heat oil in a large heavy pot over medium heat. Add shallots and garlic and cook, stirring occasionally, until softened not browned, about 5 minutes. Add wine and bring to a boil. Reduce heat and simmer until liquid is reduced by half, 3-4 minutes. Add mussels, cover, and cook, shaking pot occasionally, until shells open (discard any that do not open), 10–12 minutes. Using a slotted spoon, transfer mussels to shallow bowls.
Add butter to cooking liquid and stir until melted. Add 2 Tbsp. dill and 2 Tbsp. parsley; season with salt and pepper. Ladle cooking liquid over mussels and top with more herbs.
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My new go to mussels. The recipe is flawless and so delish, I crisp some thin pieces of French bread and add them to the edge of the serving bowl, when they slip into the broth they become so tasty !
How many servings does this recipe make?
These were EVERYTHING I wanted them to be and more, the sauce was wonderful and the muscles were delicious, looking forward to making them again