Mussels are a great dish for any occasion. If you’ve never made them, you’ll be shocked to see how easy they are!
The best part of this dish is how forgiving it is – all measurements are just suggestions. Add a little of this, a little of that! Love tomatoes? Add a few! Have some fresh thyme in the garden? Throw it in! Swap out the white wine for red, use beer or cider instead! Whatever sounds good to you, go for it.
Our recipe is very simple and classic – and delicious! Just be sure to save some wine for your dinner.
Mussels in White Wine
2 tbsp butter
1 shallot, chopped
2 cloves of garlic, chopped
2 cups white wine (We recommend Gooseneck Vineyards Chardonnay or Pinot Grigio)
2 lbs mussels, cleaned
1 lemon (zest plus juice)
Melt butter in a saute pan, then saute shallots for about 3 minutes. Add garlic and cook 1 minute more. Add wine to pan and bring to a simmer, then add the mussels. Stir and cover for about 5 minutes and remove from heat. (When the mussels are open, they are done. Discard any that do not open).
Once pan is off the heat, add in lemon zest and lemon juice, then toss with fresh parsley. Serve with more wine and crusty bread.