Drunken Mussels in White Wine Sauce

 In Aphrodisiac, Appetizers, Date Night, Gluten Free, Seafood, Side Dishes, Under 30 Minutes, Valentines Day

One of the very first cooking classes I ever took we cooked Mussels in White Wine Sauce and it was not very delicious. Whether this was due to my uncultivated palate, a poor recipe, or me and my classmates making a beginners mistake, like the time I dumped the whole bowl of salt into the pasta sauce, I was not “wowed” by the dish.

Since obviously the cooking school knew everything and no one could ever make mussels differently than we had, I filed mussels away in my mind as something that was an overpriced, nice thought.

A few years later I visited Chicago on a work trip helping to put on an event for the company my sister was working for. After the event was over, we had reservations at The Publican, which was the best food I have ever eaten, and then the Aviary, a speakeasy cocktail bar where cocktails were $30 a piece and you could order a smoked scotch that came served in a wooden treasure chest that billowed smoke when you opened it.

But despite how ridiculous and exciting the Aviary was, the Publican’s food is really what made a lasting impression. Everything brought to the table was mouthwateringly fantastic from the Mussels to the BBQ glazed carrots. That was the first time I had mussels that I just couldn’t get enough of and it really set the standard for me of what food could be.

Although I will never be able to recreate that experience, I can create a recipe for Mussels in White Wine sauce that I find to be delicious. Mussels can be intimidating if you’ve never worked with them but they’re surprisingly simple and speedy to prepare. They make a mean statement if you have dinner guests and like oysters they’re also known for their aphrodisiac qualities. Enjoy!

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Drunken Mussels in White Wine Sauce

Difficulty: Easy

Yield: 4 Small Servings
Prep Time: 15 min
Cook Time: 10 min

Ingredients:

  • 1 Bag of Fresh Mussels
  • 2 Cups Dry White Wine
  • 3 Cloves Garlic
  • 1 Medium Shallot
  • 2 Tablespoons Butter
  • 1 teaspoon Fennel (seeds or ground to your preference)
  • 2 Tablespoons Parsley

Directions:

To store the Mussels – Place the mussels on a perforated pan so that any liquid can drip through. The mussels must be able to breath or they will suffocate. Cover the mussels with a damp towel, preferably one that isn’t fuzzy. They like to close their shells on things and the fuzzies might end up in your dish. Fill two ziploc bags halfway with ice and place the bags on top of the mussels. Store the mussels in the refrigerator until ready to use, the sooner the better.

To make Drunken Mussels – Mince your garlic, shallot and parsley. Place the mussels in a colander and clean under cool water, removing their beards if they have any. Discard any mussels that will not close their shell completely when you tap them firmly against the counter. This means they are already dead and will likely make you sick.

Heat a sauce pot and melt 1 Tablespoon of butter. Sweat the shallot and garlic and fennel until fragrant Immediately pour in the wine and bring to a boil. Add the mussels and reduce the wine to a simmer, cover the pot and steam 3-5 minutes until the mussels have opened wide their shells. Discard any mussels that didn’t open all the way. Remove the rest of the mussels and hold in a bowl.

Simmer the wine for an additional few minutes to bring the flavors together. Turn off the heat and stir in the butter and parsley. Taste and add Salt if necessary or more butter. Pour sauce over the mussels, leaving the last bit of sauce in the pot if it has grit in it. Serve with toasted bread if desired.

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Cutting Board
  • Chefs Knife
  • Perforated Pan
  • Colander
  • Large Pot
  • Mixing Bowl – Large
  • Chefs Knife
  • Wooden Spoon

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Recipe:

Drunken Mussels in White Wine Sauce

Difficulty: Easy

Yield: 4 Small Servings
Prep Time: 15 min
Cook Time: 10 min

Ingredients:

  • 1 Bag of Fresh Mussels
  • 2 Cups Dry White Wine
  • 3 Cloves Garlic
  • 1 Medium Shallot
  • 2 Tablespoons Butter
  • 1 teaspoon Fennel (seeds or ground to your preference)
  • 2 Tablespoons Parsley

Directions:

To store the Mussels – Place the mussels on a perforated pan so that any liquid can drip through. The mussels must be able to breath or they will suffocate. Cover the mussels with a damp towel, preferably one that isn’t fuzzy. They like to close their shells on things and the fuzzies might end up in your dish. Fill two ziploc bags halfway with ice and place the bags on top of the mussels. Store the mussels in the refrigerator until ready to use, the sooner the better.

To make Drunken Mussels – Mince your garlic, shallot and parsley. Place the mussels in a colander and clean under cool water, removing their beards if they have any. Discard any mussels that will not close their shell completely when you tap them firmly against the counter. This means they are already dead and will likely make you sick.

Heat a sauce pot and melt 1 Tablespoon of butter. Sweat the shallot and garlic and fennel until fragrant Immediately pour in the wine and bring to a boil. Add the mussels and reduce the wine to a simmer, cover the pot and steam 3-5 minutes until the mussels have opened wide their shells. Discard any mussels that didn’t open all the way. Remove the rest of the mussels and hold in a bowl.

Simmer the wine for an additional few minutes to bring the flavors together. Turn off the heat and stir in the butter and parsley. Taste and add Salt if necessary or more butter. Pour sauce over the mussels, leaving the last bit of sauce in the pot if it has grit in it. Serve with toasted bread if desired.

Tools You'll Need

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Cutting Board
  • Chefs Knife
  • Perforated Pan
  • Colander
  • Large Pot
  • Mixing Bowl – Large
  • Chefs Knife
  • Wooden Spoon

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Learn the Lingo & Pro Tips

Drunken Mussels in White Wine Sauce 4 Servings 1 Bag of Fresh Mussels 2 Cups Dry White Wine 3 Cloves Garlic 1 Medium Shallot 2 Tablespoons Butter 1 teaspoon Fennel (seeds or ground to your preference) 2 Tablespoons Parsley
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