Mussels in White Wine Sauce

Moule Marinere is a favorite dish we love to order at a French restaurant in San Francisco. My husband was determined to replicate the flavors of this dish and spent countless attempts perfecting his recipe for Mussels in White Wine Sauce.

Course Appetizer, Dinner

Cuisine French

Keyword Cheap Dinner, French dinner, French Food, Mussel dinner, Mussels, seafood, Seafood dinner, Shellfish

Servings servings

Calories 349kcal

Author Janine Waite

Ingredients

2 lbs Mussels Can use three pounds if you like
¼ cup olive oil
2 onions Finely chopped
¼ cup garlic chopped
¾ bottle dry white wine
1 cup butter
1 juice of a lemon
1 tsp salt
¼ tsp ground pepper

Instructions

Prep Mussels

Scrub and clean the mussel shells with cool running water. Place cleaned mussels in a large pan or large shallow bowl. Make sure not to stack them too high.
Next, use damp paper or a kitchen towel to cover the mussels. Allow the mussels to spit out their debris for a couple of hours. Place them in the refrigerator or a cold part of your house.

Prep Vegetables

Chop the onions and garlic.

Make the Wine Broth

Saute (over medium heat) the onions and olive oil in a large pan. Cook onions until they are translucent and brown.
Next, add wine and garlic and bring to a boil. Reduce heat and simmer for about ten minutes.

Add Mussels

Rinse and drain mussels from the fluid they spit out.
Place mussels in the onion wine broth and increase heat to medium. Cook until mussels open. Stir mussels so that the broth coats the meat. If some of the mussels haven’t opened after a bit, cover the pan to steam the mussels.

Final Additions

After the mussels have opened and are cooked, add the butter and lemon juice. If you want more lemon flavor to your broth, add a bit of lemon zest too.
Salt and pepper to taste.
Serve hot.

Nutrition