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bowl of mussels with bread on side
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Black Mussels with White Wine Recipe

Make this restaurant like dish in less than 30 minutes!
Course dinner
Cuisine American, Italian
Keyword high protein, mussels, seafood
Prep Time 10 minutes
Cook Time 20 minutes
Servings 3 servings

Ingredients

  • 2-3 lbs 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 refrigerator for up to 4 days and reheated by microwave for 30 second intervals.
May be kept in the freezer, separated from sauce, for up to 3 months and reheated by microwave.