Mussels with White Wine

Mussels with White Wine
Photo by Scott Phillips


  • ¼ cup olive oil
  • 3 lb. mussels, scrubbed and debearded
  • 2 Tbs. minced shallots
  • 1 Tbs. minced garlic
  • 2 Tbs. minced fresh flat-leaf parsley
  • 1 cup crisp, dry white wine, such as Sauvignon Blanc

In a large pot with a tight-fitting lid, warm the olive oil over medium heat. Add the shallots and garlic. Sauté until soft, making sure they don’t color, about 2 min. Raise the heat to high, add the white wine, and bring it to a boil. Add the mussels, cover the pot, and steam until the shells op...

View full recipe at Fine Cooking


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