If you are looking for something fresh to serve for dinner, this black mussels with white sauce recipe is perfect. With fresh herbs, white wine, and lemon juice, this dish is bright and not too heavy. Plus, you can prepare this dish in under 30 minutes!
If you aren’t familiar with cooking mussels, this black mussels recipe is a pretty safe place to start. This recipe is pretty easy for beginners and seasoned cooks alike. You can use whichever fresh herbs you like, so this recipe is also a bit flexible in that way.
Why You'll Love Black Mussels with White Wine
- Ready in 30 – This recipe takes just 25 minutes to prepare. Serve it with buttered noodles, or crusty bread and you have a fast, tasty meal!
- High Protein - This type of seafood is high in protein and rich in amino acids.
- Plate Appeal – Mussels are lovely to serve in general, but black mussels are especially beautiful. If you need to prepare a dinner to impress, this one small change can really elevate the meal.
Ingredients for Black Mussels
- Mussels – You will need 3 oz of live black mussels for this recipe. Green mussels will work too, no problem. This recipe makes about 3 servings, so if you have more mouths to feed, plan to double it!
- Garlic – Seafood works best with a strong garlic presence, so for this dish, we are using 3 cloves of minced garlic.
- White Wine - Mussels have a mild, delicate flavor, so you want to choose a wine that will complement, and not overpower them. A dry white wine is your best bet. I recommend a chardonnay or a sauvignon blanc.
- Shallot – Onion really brings out the savory quality in a dish like this, however it can be a bit too sharp or pungent. Shallots are more nuanced and add just the right amount. Plus, since they are smaller, one whole shallot will be the perfect amount.
- Lemon Juice – You need 2 tablespoons of lemon juice, which is approximately the equivalent to one fresh lemon. However, you may wish to buy an extra lemon or two so that you can serve your mussels with extra wedges.
- Salt and Pepper – Regular table salt and pepper will work fine for seasoning this dish, though fresh cracked is great as well!
- Butter – Butter plays a large part in what you will actually taste in this dish. I recommend using real butter.
- Mixed Herbs – This part can be fun because you get to add a little personality to the dish. You need ¼ cup of fresh chopped herbs. You can play with this, and mix in your favorites, but some good ideas to start are basil, chervil, flat leaf parsley, or chives.
- Optional Garnishes – You can serve this dish as is, but garnishing with a little fresh parsley and a few lemon wedges makes for a beautiful presentation. Plus, an extra little squeeze of lemon on top can be so delightful!
How to Make It
- Start by washing mussels of debris and removing any of the stringy beard. Discard any mussels that are open. If they have popped open they are dead and poisonous.
- In a large pot combine the white wine, garlic, lemon juice, shallot, salt and pepper. Simmer over medium for 5 minutes, uncovered as the shallots begin to soften.
- Add the mussels to the pot and cook for 7-9 minutes, covered. The mussels will pop open when they are done.
- Lower heat to medium-low heat and toss in cubed butter and mixed herbs, then cook for another 5 minutes. Garnish as desired and serve warm.
Step by Step Instructions
First, prepare your mussels. Wash the mussels and remove the stringy beards. If you find that any of your mussels are cracked open, gently tap them on the countertop and they should close. If they remain open, they are dead and must be thrown away.
Once your mussels are clean, you can prepare the broth. Heat a large pot over medium heat, and add your 2 cups of dry white wine, 3 cloves of minced garlic, 2 tbsp lemon juice, minced shallot, and your salt and pepper. Simmer your mixture for 5 minutes, uncovered, until your shallots have begun to soften.
Next, add your mussels to the pot. Cover and cook for 7-9 minutes, or until your mussels are done. You will know mussels are done cooking when they have popped open.
Lower your heat to medium-low, and add your cubed butter and mixed chopped herbs. Cook for an additional 5 minutes to melt the butter and wilt the herbs.
Your mussels are ready to enjoy! Serve warm and garnish as desired with fresh lemon wedges and parsley.
Cook's Tips
- To debeard your mussels, grab the beard and pull firmly in a downward motion, towards the hinged side of the shell.
- Leftover mussels will last up to 4 days in the refrigerator. You can reheat them in the microwave in 30-second intervals.
- You can store your cooked mussels in the freezer for up to 3 months. Freeze them separately from the sauce. Reheat in the microwave to enjoy!
FAQ
Mussels have a very mild “ocean” flavor with a faintly sweet, mushroom-like undertone. Green mussels are larger and meatier than black mussels. The flavor can be sweeter and more delicate.
What is the difference between green mussels and blue mussels?
In addition to the variation in color, and the more intense flavor found in black mussels, green mussels are also much larger. Green mussels are also firmer and chewier than black mussels.
Mussels are high in omega-3s, iron and protein, so they offer plenty of nutritional benefits!
Looking for more seafood recipes? Try these:
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Black Mussels with White Wine Recipe
Ingredients
- 3 oz Live Black Mussels Green are ok too
- 3 cloves Garlic minced
- 2 cups Dry White Wine
- 1 Shallot minced
- 2 tbs Lemon Juice
- ½ tsp Salt
- ¼ tsp Pepper
- 5 tbs Butter cubed
- ¼ cup Mixed Herbs such as Basil, Chervil, Flat Leaf Parsley, Chives, chopped
- Optional Garnish: Parsley Lemon Wedges
Instructions
- Start by washing mussels of debris and removing any of the stringy beard. Discard any mussels that are open. If they have popped open they are dead and poisonous.
- In a large pot combine the white wine, garlic, lemon juice, shallot, salt and pepper. Simmer over medium for 5 minutes, uncovered as the shallots begin to soften.
- To the pot, add the mussels and cook for 7-9 minutes, covered. The mussels will pop open when they are done.
- Lower heat to medium-low heat and toss in cubed butter and mixed herbs, then for another 5 minutes.
- Garnish as desired and serve warm.
Notes
May be kept in the freezer, separated from sauce, for up to 3 months and reheated by microwave.
Hello,
I used your recipe to make black mussels tonight, and they turned out amazing. Thank you!!!!
Thanks so much for trying!