Friday, July 13, 2012

{ mussels in garlic-butter white wine sauce }

So many restaurants up here in New England serve delicious appetizers of mussels and crusty French bread. I'm never able to resist ordering them, along with a glass of white wine.

So on a warm summer afternoon when Ty decided to grill steaks (of course), I thought I'd add some of my own surf to his turf. Mussels were on my mind, so mussels were what I made.

So easy. So simple. So delicious -- a perfect dinner for two!

Next time I'll add more garlic to the sauce, as well as some fresh green herbs -- I'm thinking Italian parsley. Other than that, it was pretty close to perfect.

Mussels in Garlic-Butter White Wine Sauce
(adapted from

2 pounds fresh mussels
1 cup dry white wine
1 sweet yellow onion, finely chopped
6 large garlic cloves, minced
4 tablespoons butter (I used salted)
2 tablespoons olive oil
1/2 teaspoon dried thyme
salt and pepper, to taste
1 loaf crusty French bread

Thoroughly rinse mussels under cold water in a colander; give a sharp yank and pull toward the hinge end of the shell any exposed mussel beards.

Melt butter and olive oil over medium-low heat.

Add onion and garlic; cook for 3 minutes or until translucent. Add white wine, thyme and mussels. Gently stir.

Cover mussels for about 8 minutes. Discard any unopened mussels. Season with salt and pepper.

While mussels cook, place the bread on an oven rack for 8 minutes. Slice.

Dump mussels and broth into a bowl. Place bread around the outside edge. Serve and dip bread into the broth.


Jessica said...

One of my favorite dishes!!!

Beverly said...

These look amazing.
So impressed with your effort.
They'd be wonderful with a glass of white wine.
Make again!

city said...

thanks for sharing.