Fresh Mussels in White Wine Sauce
Serves: 2-4
  • 2 pounds mussels
  • 1 tablespoons olive oil
  • 2 tablespoon butter (divided)
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 1 cup dry white wine
  • 1 lemon, juiced
  • ¼ cup roughly chopped parsley
  1. Heat oil and 1 tablespoon butter in a large saucepan.
  2. Sauté the shallot and garlic.
  3. Add the mussels and give them a good toss. Add wine and lemon juice; cover the pot and steam over medium-high for approximately 5 -7 minutes or until the mussels open wide.
  4. Toss in the parsley and second tablespoon of butter, recover the pot, and steam for another minute.
  5. Serve with additional melted butter for dipping the meat in and grilled garlic bread to sop up the broth.
DISCARD any mussels that do not open when cooked!
Recipe by Older Mommy Still Yummy at