Steamed Mussels in Garlicky White-Wine Broth

Steamed Mussels in Garlicky White-Wine Broth
Photo by Scott Phillips


  • 6 to 8 drops Tabasco or other hot sauce
  • 3 cups dry white wine (I like Pinot Grigio)
  • ½ cup lightly packed coarsely chopped fresh flat-leaf parsley (about 1 small bunch)
  • 4 lb. mussels, scrubbed and debearded
  • ¼ cup lightly drained capers, coarsely chopped
  • ½ lb. unsalted butter, cut into ½-inch chunks
  • ½ cup pitted Kalamata olives, chopped
  • + 1 more ingredients
    • 3 medium cloves garlic, chopped

Bring the wine to a boil in a large pot over high heat. Boil for 4 minutes to reduce it slightly. Add the mussels, cover, and cook, shaking the pot frequently, until they open, 3 to 5 minutes. With a slotted spoon, transfer the mussels to four large bowls, discarding any that didn’t open. Add th...

View full recipe at Fine Cooking


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