# Mussels in White Wine Sauce

Mussels in white wine are one of the fastest, most impressive dishes you can cook. The shellfish steam open in a fragrant broth of wine, garlic and butter, and you get a built-in sauce for dunking crusty bread.

They look fancy but are very forgiving. Once you know how to clean them and tell when they are done, dinner takes about 30 minutes.

- Total time: 27 min (prep 15 min, cook 12 min)
- Serves: 4
- Per serving (estimated): 340 kcal, 28 g protein
- Cuisine: French. Category: Main course. Diet: high-protein.

## Ingredients

- 1.5 kg fresh mussels, scrubbed and debearded
- 2 tbsp butter
- 1 tbsp olive oil
- 2 shallots, finely chopped
- 4 cloves garlic, minced
- 1 cup dry white wine
- 1/2 cup chicken or vegetable broth
- 2 sprigs fresh thyme
- 1 lemon, juiced
- 1/4 cup fresh parsley, chopped
- 1 pinch red pepper flakes
- 1 baguette, sliced and toasted

## Method

1. Rinse the mussels under cold water. Tap any open ones; if they do not close within a minute, throw them away. Pull off the beards.
2. Heat the butter and olive oil in a large pot (5 quart, 5 l) over medium heat. Cook the shallots 3 minutes, until soft and translucent.
3. Add the garlic, thyme and red pepper flakes and stir for 30 seconds, until fragrant.
4. Pour in the wine and broth. Bring to a boil and let it bubble for 2 minutes.
5. Add the mussels, cover tightly and cook on high heat for 5 to 7 minutes, shaking the pot once or twice.
6. Open the lid. The mussels are done when most shells are wide open. Discard any that stay closed.
7. Stir in the lemon juice and parsley. Ladle into bowls with the broth and serve with toasted bread.

## Why it works

- Softening shallots first builds a sweet base that does not overpower the delicate mussels.
- Boiling the wine briefly cooks off the harsh alcohol and leaves a clean, tangy flavor.
- Steaming under a tight lid cooks the mussels evenly in just a few minutes.
- The mussels release their own salty juices into the broth, so the sauce tastes of the sea.
- Adding lemon and parsley at the end keeps the broth fresh and bright.

## The science

- **Why shells open.** Heat relaxes the muscle that keeps the shell shut, so the mussels pop open as they cook. A mussel that stays closed was likely dead before cooking and may not be safe to eat. That is why you discard shells that remain shut.
- **Where the broth gets its flavor.** Mussels release salty, savory liquid full of amino acids as they cook. It mingles with the wine and butter to form a sauce. Taste before adding salt, because the juices are usually already salty enough.
- **Wine and acid.** Wine adds acid and aroma compounds that brighten rich butter and sweet shellfish. Boiling the wine briefly drives off the alcohol so the sauce tastes clean and fruity rather than sharp. The acid also helps the sauce taste lighter against the buttery shellfish.

## Tips

- Cook the mussels the day you buy them and keep them in the fridge, uncovered on ice, until then.
- Use a wine you would drink, such as Sauvignon Blanc or Pinot Grigio.
- Serve in wide bowls with a spoon for the broth.

## Mistakes to avoid

- Cooking too long makes mussels rubbery, so take them off the heat once most shells are open.
- Eating mussels that did not open risks illness, so discard any closed shells after cooking.
- Salting the broth early can make it too salty, so taste first after the mussels have cooked.

## Variations and swaps

- Add a spoon of Dijon mustard and heavy cream for a creamy version.
- Cook with diced tomatoes, chorizo and paprika for a Spanish style.
- Use coconut milk, lemongrass and chili for a Thai style broth.
- Swap the wine for more broth and a splash of lemon juice if you avoid alcohol.
- Swap shallots for a small yellow onion.
- Swap mussels for clams, which cook in the same way.

## Storage

Mussels are best eaten right away. Refrigerate leftovers within 2 hours for up to 2 days, remove the meat from the shells, and reheat only until hot through to 165°F (74°C). Discard any mussels that did not open.

## FAQ

**How do you know when mussels are cooked?**

Mussels are cooked when the shells open wide, usually after 5 to 7 minutes of steaming. The meat should look plump and opaque. Throw away any that stay tightly shut after cooking.

**How do you clean mussels?**

Rinse them under cold water and scrub off any grit. Pull off the stringy beard by tugging it toward the hinge. Discard any mussels with broken shells or ones that stay open when tapped.

**What wine is best for cooking mussels?**

Use a dry, crisp white wine such as Sauvignon Blanc, Pinot Grigio or Muscadet. Avoid sweet wines and heavily oaked Chardonnay, which can make the broth taste heavy.

**What do you serve with mussels?**

Crusty bread for dipping is a must. French fries, a green salad or pasta also work well. The broth is the best part, so have something to soak it up.

**Can I use frozen mussels?**

Yes. Frozen cooked mussels in the half shell just need to be heated through in the broth for 2 to 3 minutes. Do not boil them for long or they turn tough.

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Source: https://cookingscientist.com/recipes/mussels-in-white-wine (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846