Posted by: Josey Lyne Payne, Esq. | March 20, 2011

Mussels in White Wine Sauce

Forgive the poor quality Mobile Upload picture – but remember, it’s about the mussels, right?

Mussels in White Wine Sauce with Shallots, Garlic and Thyme

3 lbs mussels, debearded and scrubbed clean
2 Tablespoons salted butter
1/8 cup minced shallots
2 cloves garlic, minced
1 sprig of thyme
1/2 cup dry white wine (I like Matua Savaignon Blanc)
2 Tablespoons chopped fresh parsley

Debeard the mussels and scrub them clean. 
Set aside in a bowl of cold water – Any that are broken or won’t close when tapped, discard.
In a large deep pan heat butter over medium heat until foamy.
Add shallots and saute until tender, about 3 minutes.
Add garlic and saute for 30 seconds.
Add thyme and wine, stir.
Stir in mussels and increase heat to high.
Cover and steam for 7 to 8 minutes.
Pour entire contents into latge serving bowl and sprinkle with parsley.
Serve with a crusty bread to sop up that delicious, briny sauce and a big glass of wine.



  1. yummmm.. I can’t WAIT to make these! I’ve been wanting mussels for weeks now, and this sounds just about perfect

  2. Oh I can just imagine sopping up that juice with a crusty wedge of sourdough. Great recipe.

  3. Thanks for your comment on our blog…I am going to steal one of the dog’s tennis balls and try this out…thanks for the idea!!

    Your blog name is hilarious…and this recipe looks fancy!!

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