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Home » Main Dishes » Fish & Seafood » Mussels in White Wine Sauce (Moules Marinière)

Mussels in White Wine Sauce (Moules Marinière)

Posted by: Diabetic Foodie / Appetizers & Snacks, Fish & Seafood, Gluten-free, Winter / January 3, 2019

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If you’ve never cooked mussels at home, it might be easier than you think! These delicious mussels in white wine sauce are simple to make and look impressive.

Mussels in White Wine Sauce (Moules Marinière) in a blue pot on cobblestone

Have you ever tried cooking mussels at home? It might be easier than you think!

These mussels in white wine sauce are simple to make and turn out so delicious. They’re steamed in a broth made from white wine, shallots, garlic, herbs, and a hint of cream for a dish that looks impressive and tastes incredible!

They’re perfect to serve as an appetizer if you have friends or family over. Because the dish feels fancy, no one will guess that it only takes about 20 minutes to make.

How to make mussels in white wine sauce

This mussel dish in a rich white wine broth is surprisingly easy to make. Everything comes together in one pot on the stove!

Step 1: Tie together the parsley and thyme sprigs with kitchen twine.

Step 2: Heat a large, wide saucepan or deep skillet over medium-low heat.

Step 3: Add the olive oil and shallots. Cook, stirring, until the shallots begin to soften, about 1 minute.

Step 4: Add the garlic and cook for another minute.

Step 5: Add the wine, cream, salt, and pepper, then stir well to combine.

Step 6: Add the herb sprigs and bring the mixture to a boil.

Step 7: Add the mussels, cover the pan, and cook until the mussels have opened, about 5 minutes.

Step 8: Remove the pan from heat and discard any mussels that didn’t open. Discard the herb sprigs.

Step 9: Pour the mussels and their liquid into a deep serving bowl, sprinkle with the chopped parsley, and serve immediately.

One of the best parts of eating mussels is dipping some crusty bread in the leftover sauce. If you can afford the carbs, definitely give it a try!

Creating a richer sauce

The white wine sauce for this dish is absolutely amazing as is. But if you want to make it even richer, simply replace the olive oil with unsalted butter!

You’ll want to add the butter to the pan first. Once it’s completely melted, then you can add the shallots and proceed with the recipe as usual.

Keep in mind that this will increase the saturated fat of the dish.

Storage

Mussels are best served immediately when they are hot and freshly steamed. But if you have any leftovers, don’t let them go to waste!

Any extra mussels can be stored in a shallow airtight container in the refrigerator. They should be eaten within 3-4 days.

Other shellfish appetizer recipes

Shellfish can be great as a main course, but I really like serving them as an appetizer! They’re easy to share, and guests are always so impressed. Here are a few of my favorite shellfish recipes to make for friends and family:

  • Baked Oysters and Apples
  • Homemade Crab Cakes
  • Roasted Shrimp with Cream Cheese and Prosciutto

When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!

Recipe Card
Mussels in White Wine Sauce (Moules Marinière)
5 from 1 vote

Mussels in White Wine Sauce (Moules Marinière)

If you've never cooked mussels at home, it might be easier than you think! These delicious mussels in white wine sauce are simple to make and look impressive.
Prep Time:15 minutes
Cook Time:5 minutes
Total Time:20 minutes
Author:Diabetic Foodie
Servings:4
Review Print

Ingredients

  • 2 sprigs fresh parsley
  • 1 sprig fresh thyme
  • 1 1/2 tablespoons olive oil (extra virgin)
  • 1 large shallot (finely chopped)
  • 2 cloves garlic (finely chopped)
  • 1/2 cup dry white wine
  • 2 tablespoons heavy cream
  • 1/4 teaspoon garlic pepper or freshly ground black pepper
  • 2 pounds live mussels (scrubbed, rinsed, and debearded if necessary)
  • 1 tablespoon fresh parsley (chopped)

Instructions

  • Tie together the parsley and thyme sprigs with kitchen twine.
  • Heat a large, wide saucepan or deep skillet over medium-low heat.
  • Add the olive oil and shallots. Cook, stirring, until the shallots begin to soften, about 1 minute.
  • Add the garlic and cook for another minute.
  • Add the wine, cream, salt, and pepper, then stir well to combine.
  • Add the herb sprigs and bring the mixture to a boil.
  • Add the mussels, cover the pan, and cook until the mussels have opened, about 5 minutes.
  • Remove the pan from heat and discard any mussels that didn’t open. Discard the herb sprigs.
  • Pour the mussels and their liquid into a deep serving bowl, sprinkle with the chopped parsley, and serve immediately.

Recipe Notes

This recipe is for 4 servings of mussels.
For a richer sauce, replace the olive oil with unsalted butter. Place the butter in the pan and let it melt before adding the shallots. 
Leftover mussels can be stored in a shallow airtight container in the refrigerator for 3-4 days.

Nutrition Info Per Serving

Nutrition Facts
Mussels in White Wine Sauce (Moules Marinière)
Amount Per Serving (0.5 pound)
Calories 296 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g19%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 74mg25%
Sodium 679mg30%
Potassium 802mg23%
Carbohydrates 2g1%
Fiber 0g0%
Sugar 1g1%
Protein 28g56%
Vitamin A 250IU5%
Vitamin C 5mg6%
Calcium 20mg2%
Iron 0.4mg2%
Net carbs 2g
* Percent Daily Values are based on a 2000 calorie diet.
Course: Fish & Seafood
Cuisine: French
Keyword: mussels in white wine
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