Description
This White Wine Garlic Mussels recipe features succulent mussels cooked in a buttery garlic and white wine sauce with a hint of chili and fresh parsley. It’s a quick and flavorful seafood dish perfect for a light dinner or an elegant appetizer, served best with crusty bread to soak up the delicious broth.
Ingredients
Units
Scale
Main Ingredients
- 1.5 kg mussels in shells, cleaned
- 0.5 cup butter
- 6 garlic cloves, thinly sliced
- 1 red chilli, finely chopped
- 1.5 cups white wine
- juice of 1 lemon
- 2 tbsp parsley, finely chopped
- Salt and pepper, to taste
Instructions
- Melt Butter: Melt the butter in a deep pan with a lid over medium heat to prepare the base for the sauce.
- Sauté Garlic and Chili: Add the thinly sliced garlic and finely chopped red chili to the melted butter and cook for 30 seconds or until fragrant, being careful not to burn the garlic.
- Add Liquids and Simmer: Pour in the white wine and lemon juice, then bring the mixture to a gentle simmer to blend the flavors.
- Cook Mussels: Add the cleaned mussels to the pan, cover with the lid, and cook for 5 minutes or until all the mussels have opened. Discard any mussels that remain closed.
- Season and Garnish: Stir in the chopped parsley and season the dish with salt and pepper to taste.
- Serve: Serve the mussels immediately with crusty bread for dipping into the flavorful sauce.
Notes
- Ensure mussels are properly cleaned and debearded before cooking.
- Discard any mussels that do not open after cooking to avoid consuming spoiled seafood.
- Adjust chili quantity according to your preferred spice level.
- Use a dry white wine like Sauvignon Blanc or Pinot Grigio for best results.
- Serving with crusty bread enhances the enjoyment of soaking up the delicious broth.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 120 mg
