Mussels Recipe with The BEST White Wine Broth (EASY)
If you like fresh mussels, you’ll love these succulent steamed mussels cooked in a white wine broth! This mussels recipe is delicious with white wine and crusty bread. Jump to the mussels recipe and get ready to cook the best live mussels. Read the post for my tips on how to clean fresh mussels, store mussels, and remove the beard.
Ingredients
- 4 Tablespoons (57 g) unsalted butter cut into 1/2-inch pieces
- 1 and 1/2 Tablespoons (21 ml) olive oil
- 4 large shallots finely chopped
- 8 cloves garlic thinly sliced
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon lemon zest finely grated
- 2 Tablespoons (28 ml) lemon juice freshly squeezed
- 4 and 1/2 pounds live mussels cleaned and beards removed
- 1 cup (227 ml) dry white wine
- 3/4 cup (170 ml) chicken stock
- 1/3 cup (76 ml) heavy cream aka whipping cream
- 1/4 cup fresh parley chopped, plus more for garnish
- 1/4 teaspoon salt more to taste, if needed
- 1/4 teaspoon black pepper
- lemon wedges for serving
- crusty bread for serving
Instructions
- In a pot large enough to hold the mussels, heat the butter and oil over medium heat.
- Once the butter is completely melted, add in the shallots and cook for 6 to 8 minutes, stirring occasionally, or until slightly softened. Add in the garlic and cook for a minute. Then add in the crushed red pepper flakes and cook for one more minute.
- Add in lemon zest and lemon juice and mix well to combine.
- Add in the mussels, wine, and chicken stock. Stir well to coat, then increase the heat to medium-high and place a lid on the pot.
- Cook, checking often, until the mussel shells have opened, about 3 minutes. Discard any mussels that don’t open.
- Reduce the heat to low and slowly pour in the heavy cream, mixing constantly as you pour.
- Stir in the salt, pepper, and parsley. Remove from heat and divide among bowls. Serve with lemon wedges, crusty bread, and a good white wine!
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