Mussels in White Wine

Published March 25, 2013. Comments

Mussels in White Wine


1 1/4 cup dry white wine

2 1/4 lb mussles, cleaned

2 tablespoon chopped shallots

3 tablespoons chopped fresh Italian parsley

2 tablespoon unsalted butter

salt and fresh ground black pepper


  1. Heat the butter in a large pan until foaming, then add the shallots. Cook for about 5 minutes until shallots are soft. Add the mussels to the pan. Discard any that are already open. Pour the wine into the pan and cover. Cook for 5 minutes, shaking the pan every now and then. Remove the lid and discard any mussels that have not opened by this time. 
  2. Remove the mussels to a warm dish, reserving the liquid in the pan. Bring the liquid back to a boil and season with salt and pepper to taste. Stir in the parsley, then pour the liquid over the mussels and serve immediately with warm crusy bread.