Mussels in a White Wine Broth Recipe
Recently, I found myself getting tired of cooking the same thing over and over again. I was also tired of making dishes that had too many ingredients and prep work.
On one Sunday, at my neighborhood farmers market, our fishmonger had mussels to sell. I got a 2-pound bushel and made one of the easiest and most satisfying seafood dishes – mussels in white wine broth.
If you’re in a rut, as I was, and looking for something out of the ordinary to prepare, try the below Dish Our Town recipe.
- 1 lb. of mussels
- White wine (good enough to drink)
- 2 cloves of garlic
- 4 stalks of scallions
- ½ cup of butter
- In a big bowl, scrub mussels with fingers and clean off any residue. If bearded, remove at this time. Keep mussels submerged.
- In a pot, pour half a bottle of white wine, add cleaned mussels, over medium heat.
- Add garlic cloves, and scallions to pot with a pinch of salt and pepper. Cover pot. The process will cook the mussels and also create the base broth.
- Wait 5-7 minutes. Check to see if shells have opened. Once they have started to open, remove mussels and put in a large serving bowl.
- Add butter to broth for a thicker consistency and adding to the depth of flavor. Pour broth over mussels and serve with well-toasted baguette.
Recommended wine with Mussels in White Wine Broth
Le Creuset Le Cruise Signature Enameled Cast Iron 5-Quart Oval French Oven. The absolute best investment you can make. Nothing envelopes flavor better than this product.
This recipe brings the taste of the sea to the table. Every slurp I take brings me back to a day in Brussels, when my wife, daughter, and I stood outside in the cold eating at an outdoor counter of a fantastic seafood eatery named, Noordzee. It is still one of the most memorable dining experiences we’ve ever had, and it was nice to replicate it, somewhat, at home.
Post contains affiliate links, Thank you.
Pin it to your easy recipes board