Mussels in White Wine
Immagine generata dall'IA
French

Mussels in White Wine

A classic French preparation of fresh mussels gently steamed in dry white wine with shallot, garlic, butter, and parsley. The briny cooking broth is ready in minutes and is made for dipping with crusty bread.

30 min 4 porzioni Medium
Tutte le ricette

Come preparare

1
Scrub the mussels under cold running water, pull away any beards, and discard cracked shells or mussels that remain open after a firm tap. Drain well.
2
Melt 20 g of the butter in a large heavy pot or Dutch oven over medium heat. Add the shallot and cook for 3 to 4 minutes, stirring, until translucent but not browned. Add the garlic and cook for 30 seconds, until fragrant.
3
Pour in the white wine and add the black pepper. Bring to a lively simmer for 2 minutes so the sharp alcohol aroma softens and the wine reduces slightly.
4
Add the mussels, cover tightly, and simmer for 5 to 7 minutes, shaking the pot once or twice, until the shells open and the mussels are just cooked. Discard any shells that remain closed.
Opened mussels steaming in white wine broth in a wide pot Immagine generata dall'IA
5
Remove the pot from the heat. Stir in the remaining 10 g butter and half of the parsley until the butter melts into the broth. Taste the liquid and adjust the pepper only if needed; the mussels and wine should provide enough salt.
6
Ladle the mussels and broth into warmed shallow bowls, scatter with the remaining parsley, and serve immediately with lemon wedges and sliced baguette for dipping.
Mussels in white wine broth served with parsley, lemon, and baguette Immagine generata dall'IA

Perché questa ricetta funziona

Dry white wine provides acidity and aroma, while butter rounds the briny mussel liquor into a savory sauce. Adding the mussels only after the aromatics are softened gives the broth depth without overcooking the shellfish.

Conservazione e riscaldamento

Come conservarla

Refrigerate leftover mussels and broth in a covered container within 2 hours. Use within 1 day; discard any mussels that did not open during cooking.

Come riscaldarla

Reheat the broth gently in a covered saucepan over medium-low heat, then add the mussels and warm just until steaming, about 2 minutes. Do not repeatedly reheat or boil them.

Nutrizione / porzione

633kcal
53,16 gproteine
56,75 gcarboidrati
15,95 ggrassi
P
Pantryvale editorial kitchen
Ricetta preparata per la pubblicazione con ingredienti completi e passaggi ordinati.
Pubblicata il 15 ago 2026 · aggiornata il 15 ago 2026