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Nutrition Facts
Serving Size 1 (617g) Recipe makes 4 servings The following items or measurements are not included below: 1/3 cup mixed fresh herbs
Calories 660
Calories from Fat 247		(37%)
Amount Per Serving		%DV
	Total Fat 27.5g	42%
	Saturated Fat 12.9g	64%
	Monounsaturated Fat 6.8g
	Polyunsaturated Fat 3.4g
	Trans Fat 0.0g
Cholesterol 173mg		57%
Sodium 1722mg		71%
Potassium 1622mg		46%
Total Carbohydrate 24.2g		8%
	Dietary Fiber 0.1g	0%
	Sugars 1.2g
Protein 55.1g		110%
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Mussels in White Wine and Garlic

Recipe #13162 | 25 min | 10 min prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

By: kyle martin
Oct 24, 2001

elegant seafood extravaganza

SERVES 4 , 4 bowls (change servings and units)

Ingredients

4 lbs live mussels
2 cups dry white wine
4 large shallots, finely chopped
4 cloves garlic, finely chopped
1/2 teaspoon salt
1/3 cup mixed fresh herbs, such as flat-leaf parsley,chervil,or basil,chopped
6 tablespoons butter, cut into pieces

Directions

1
Rinse and scrub mussels under cold water.
2
Using your fingers or pairing knife, remove beards (strings that hang from the mussel shells), and discard.
3
In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt.
4
Simmer 5 minutes.
5
Add mussels Cover, and increase heat to high.
6
Cook until all mussels are open, about 5 minutes.
7
Stir in herbs and butter.
8
Remove from heat.
9
Divide mussels and broth among four bowls.
10
Serve immediately.

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Featured Reviews for This Recipe

From: Chef #1328382

On Jul 19, 2009

Awesome and simple. I used fresh Marjoram and Rosemary and also an herb gariic butter. Used good sourdough toast to soak up all the buttery, herby broth.

0 people found this review helpful

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From: Chef #1136657

On Mar 4, 2009

This was my first attempt at making mussels. Over all it was pretty good but my husband and I thought it needed more of a garlic flavour. I even added more garlic than what the recipe called for. I also wish it had more of a cream base like restaurant style mussels.

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From: Jewelies

On Mar 29, 2006

WOW - Absolutely magnificant and straight into our favourites cookbook to be made often. Extrememly easy to cook. Dave used fresh basil, coriander, parsley, garlic chives and 1/2 teaspoon chilli. The mussel were just sooo juicy. Make sure to have heaps of fresh bread to mop up the juices.

2 people found this review helpful

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From: Summerwine

On Mar 12, 2006

This is the first time I have ever made a mussel dish and this recipe was great! I served them over a bed of fresh spinach just wilted with boiling water. I used fresh dill and fresh thyme for the fresh herb element as it was all I had on hand. I think I could half the ingredients for the sauce as there is so much left over! I did add a touch of cream to the sauce as well to give it a fuller body. I would also say that the prep time for this is a lot more than is stated cleaning all those shells! All in all, I would make this recipe again. Thank you for posting.

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