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Mussels In White Wine Sauce

5 from 2 votes

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This dish is simple, elegant and delicious. Mussels are quickly steamed in a spicy garlic white wine sauce and served with angel hair pasta for the perfect finish. 

mussels in white wine sauce

Do you ever look around you and wonder how anyone ever keeps up with it all? I’ve come to the conclusion that they just don’t. It’s truly not possible for me to accomplish everything in one day that I want to accomplish. Type A? Check. Check. Check.

Keeping myself and my aspirations in check is the bigger issue. But let’s talk about food shall we?

Mussels. They illicit more “eww’s” and “uh-uh’s” from my family and extended family than most things so (naturally) I decided that it was an adventure bite that had to be mastered. Thus I force fed them to my in-laws when they came to see our house once we got moved in. Grin.

mussels and spicy white wine sauce


The good news is after a flop of a recipe when we tried grilling them a year or so ago I decided that I should follow someone else’s recipe before I started getting jiggy with them at home. Giada to the rescue again!

I figured the gal probably knew what she was talking about and indeed these turned out amazing. My only beef is that this scrubbing mussels, removing beards (WTH?!?), boiling water, making sauce, chopping shallots, sweating, chopping parsley, slicing bread, trying to vacuum the living room before my in-laws showed up, rocking a screaming baby on my hip…..did not indeed feel like “Weeknights With Giada“. It felt like “Weeknights With A Crazy Person”. So after we smack our pretty little Italian and tell her she’s nuts for thinking an average person could make this for the first time on a weeknight, we’ll tell her that it’s a good thing she can cook.

My father-in-law ate two giant bowls of this and my 3 year old slurped up every last drop of sauce and announced that he “loves mussels mommy”. I win.

mussels and angel hair pasta

And no in case you are wondering I didn’t also photograph these that night because lets be honest here….this lady is not a super hero. And frankly….I’m starting to be okay with it.

Also if you have an excuse (and any extra braincells) you should totally grill your lemons with this dish. They’re the BOMB.

mussels in spicy white wine sauce served with pasta and crusty bread

In Giada’s defense the mussels were scaring me so I checked the recipe exactly 2 billion times (and youtube of course!) and was convinced I was going to kill us all with my seafood experiments. So if you know how to cook mussels and are cool with that process or you can get pre cleaned mussels that will make this totally weeknight doable. Her book here (<—affiliate link).

Disclosure: No one has perked, paid or bribed me with brownies to write this post for ya. If you click on that affiliate link and buy anything on Amazon they give me a teeny bit of money to buy more strange things to cook for you and don’t charge you any extra. Cool beans? Awesome.  

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Mussels In White Wine Sauce

This slightly spicy white wine sauce pairs with mussels perfectly. Serve with angel hair pasta for a perfect entertaining dish.
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 4 -6 servings
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Ingredients

  • 24-30 mussels
  • 1/2 cup cornmeal
  • 1 pound angel hair pasta sub brown rice noodles for gluten-free!
  • 2 tablespoons unsalted butter at room temperature
  • 1/2 cup chopped fresh parsley
  • 3 tablespoons olive oil
  • 2 large shallots minced
  • 3 garlic cloves minced
  • 1 cup dry white wine such as Pinot Grigio
  • 1 cup vegetable broth
  • 1/2 teaspoon crushed red pepper flakes
  • salt and pepper
  • serve with: lemons grilled preferably, crusty bread, and white wine

Instructions

  • 1. Clean mussels: scrub shells with a rough scrubber and remove beards by grasping beard and pulling towards you (the hinge end should be closest to you). A paper towel or regular towel can help add traction if you can't seem to keep ahold of the beards.
    2. Add all mussels to a bowl of cool water and sprinkle cornmeal over them. Leave for 30 minutes, changing the water once if a ton of grit accumulates on the bottom.
    3. Lift the mussels out of the water leaving the grit on the bottom of the bowl. Add to freshwater again if desired while prepping a meal or cook immediately.
    For pasta:
    4. Boil a large pot of salted water. Cook pasta al dente. Add butter and parsley and hold warm until serving.
    For mussels:
    5. Heat olive oil in a large skillet and sauté shallots 3-4 minutes seasoning with salt and pepper. Add garlic and cook for 30 seconds. Add wine and simmer for 2 minutes.
    6. Add brother, red pepper flakes and mussels. Simmer for 5-8 minutes until all mussels have opened. Discard any mussels that have not opened after this time.
    7. Add mussels to pasta and season the pan sauce to taste. Pour sauce over mussels and pasta and serve immediately with lemons, plenty of crusty bread and a bottle of good white wine.

Nutrition

Serving: 1g | Calories: 1259kcal | Carbohydrates: 90g | Protein: 117g | Fat: 38g | Saturated Fat: 9g | Polyunsaturated Fat: 22g | Cholesterol: 276mg | Sodium: 2041mg | Fiber: 4g | Sugar: 5g
By on October 1st, 2014

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About Dani Meyer

Hi, I’m Dani! I’m most importantly mama to 3 wild little dudes. I spend my days cooking, photographing and exploring the Pacific Northwest. I'm a full time food blogger and online business coach.

I’m the author of Stress Free Camping, a 120+ page guide on making epic food in the woods. I’m also the founder of Food Blogger Entrepreneurs, the leading online academy and private community for food bloggers. → More About Dani

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6 thoughts on “Mussels In White Wine Sauce”

  1. I had the best white wine mussels at a restaurant this weekend. You red my mind as I really needed a recipe to make them at home. Yum!

    Reply
  2. 5 stars
    Yup, they were good and I was shocked. Not because I didn’t think Dani could cook them correctly, but because I thought they would be tough, but they weren’t at all. And the the flavor was mild and delish 🙂 I didn’t realize we were being force-fed, but I am now used to being your guinea pigs….and love it 😀

    Reply

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