Classic white wine mussels are one of those show-stopper dishes that impress people, taste amazing AND is so easy to make, making it the perfect dish to serve on an occasion or bring to a party! The flavour comes from the seafood itself mixed together in a heavenly combination of garlic, butter, wine and fresh parsley. It is basically dummy-proof.
My pro tip is to get wine you trust because this is where the taste really varies. I for one don’t drink but I like cooking with Jacob’s Creek Chardonnay - nicely balanced, doesn’t make the dish too sour.
Notes: Get wine you trust and are familiar with because this is where the taste of the dish really varies. We here at Good Maison like Jacob’s Creek Chardonnay or Sauvignon Blanc - nicely balanced and doesn’t make the dish overly sour. You could also add chilli flakes for a hit of spice!
25-30 mussels (fresh, raw mussels are best)
3 tbsp olive oil
¼ cup salted butter
1 shallot, finely minced
½ head garlic, roughly chopped
½ pack of Italian parsley, roughly chopped (separate stems and leaves)
1½ cups white wine
Salt to taste
- Roughly chop up the garlic and parsley, separating the stems and leaves.
- Finely mince the shallot.
- Soak mussels in water with some salt for 15 mins to let it spit out the sand. Rinse, drain and debeard mussels and brush off debris.
- Add olive oil to a heated pan and sauté the minced shallots and chopped parsley stems till the shallots are fragrant and translucent, but not brown.
- Add in garlic and sauté till golden.
- Throw in the butter then add in the white wine.
- Bring the mussels to the pan and cover, letting it steam till mussels have opened (approximately 7 mins).
- Discard any mussels that have not opened at this point.
- Season with salt to taste and finish off with chopped parsley leaves.
- Enjoy as is or mop up the delicious sauce with some warm bread.
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