Seasonal Seafood Mussels Recipe in Creamy White Wine Broth
Indulge in this Seasonal Seafood Mussels recipe, a sophisticated yet simple dish bursting with flavor.
Equipment
- - Large pot
Ingredients
For the Broth
- 2 pounds mussels, cleaned Ensure these are fresh and alive.
- 1 tablespoon butter Adds richness; swap for olive oil for dairy-free.
- 2 small shallots, thinly sliced Imparts a mild onion flavor.
- 2 cloves garlic, finely chopped Delivers an aromatic touch.
- 1 cup low-sodium chicken stock Opt for vegetable stock for a vegetarian alternative.
- 1/2 cup dry white wine Enhances depth and flavor.
- splash heavy cream Adds creaminess; coconut cream for non-dairy.
For Garnishing and Serving
- 1/4 cup roughly chopped fresh parsley Freshness and color.
- Salt and fresh ground black pepper Essential seasonings.
- Lemon wedges, for serving Brings brightness to the broth.
- 1 baguette, warmed for serving Perfect for mopping up broth.
Instructions
- In a large pot, melt butter over medium heat. Toss in the sliced shallots and chopped garlic, cooking until they're softened and fragrant, about 5 minutes.
- Pour in the low-sodium chicken stock and dry white wine. Gently add the cleaned mussels, tossing to combine.
- Cover the pot and let it steam for 6 to 10 minutes. Discard any mussels that remain shut.
- Remove the pot from the heat and stir in a splash of heavy cream and chopped parsley. Adjust seasoning with salt and pepper.
- Ladle the mussels into bowls, sprinkle with parsley, and serve with lemon wedges and warmed baguette.
Notes
Serve immediately for the best experience; enjoy with a crisp white wine.