Steamed Mussels in White Wine Sauce

Name: Steamed Mussels in White Wine Sauce
Ingredients: 1 lb fresh mussels, cleaned and beards removed; 1 tbsp olive oil; 1 shallot, finely diced; 4–5 garlic cloves, thinly sliced; ½ tsp crushed red pepper flakes; ½ tsp salt (or to taste); 1 tsp dried oregano; ½ cup dry white wine; ¼ cup water; ½ stick (4 tbsp) unsalted butter; Fresh parsley, chopped (for garnish); 1 lb fresh mussels, cleaned and beards removed1 tbsp olive oil1 shallot, finely diced4–5 garlic cloves, thinly sliced½ tsp crushed red pepper flakes½ tsp salt (or to taste)1 tsp dried oregano½ cup dry white wine¼ cup water½ stick (4 tbsp) unsalted butterFresh parsley, chopped (for garnish); 1 lb fresh mussels, cleaned and beards removed; 1 tbsp olive oil; 1 shallot, finely diced; 4–5 garlic cloves, thinly sliced; ½ tsp crushed red pepper flakes; ½ tsp salt (or to taste); 1 tsp dried oregano; ½ cup dry white wine; ¼ cup water; ½ stick (4 tbsp) unsalted butter; Fresh parsley, chopped (for garnish); 1 lb fresh mussels, cleaned and beards removed1 tbsp olive oil1 shallot, finely diced4–5 garlic cloves, thinly sliced½ tsp crushed red pepper flakes½ tsp salt (or to taste)1 tsp dried oregano½ cup dry white wine¼ cup water½ stick (4 tbsp) unsalted butterFresh parsley, chopped (for garnish)

fromcooksnapbake.com www.cooksnapbake.com/blog/steamedmussels

These Steamed Mussels in White Wine Sauce are elegant, easy, and full of flavor. Sautéed with shallots, garlic, red pepper, and oregano in a buttery wine broth, they're perfect for a quick dinner or entertaining guests.

Ingredients

Instructions

Clean Mussels: Rinse mussels under cold water. Scrub shells and remove any beards. Discard any that are cracked or don’t close when tapped.Sauté Aromatics: In a large pan with a lid, heat olive oil over medium heat. Add the shallots and cook 2–3 minutes until softened. Add garlic and cook another 30 seconds.Deglaze: Pour in white wine and water. Stir in crushed red pepper, salt, oregano, and a tablespoon of parsley. Bring to a simmer.Steam Mussels: Add mussels to the pan and cover tightly with a lid. Let steam for 3–5 minutes or until mussels open. Shake the pan occasionally to ensure even cooking.Finish Sauce: Use tongs to transfer mussels to serving bowls. Whisk butter into the broth until melted and smooth.Serve: Spoon the buttery wine sauce over mussels. Garnish with extra chopped parsley. Serve immediately with crusty bread or pasta.
Clean Mussels: Rinse mussels under cold water. Scrub shells and remove any beards. Discard any that are cracked or don’t close when tapped.Sauté Aromatics: In a large pan with a lid, heat olive oil over medium heat. Add the shallots and cook 2–3 minutes until softened. Add garlic and cook another 30 seconds.Deglaze: Pour in white wine and water. Stir in crushed red pepper, salt, oregano, and a tablespoon of parsley. Bring to a simmer.Steam Mussels: Add mussels to the pan and cover tightly with a lid. Let steam for 3–5 minutes or until mussels open. Shake the pan occasionally to ensure even cooking.Finish Sauce: Use tongs to transfer mussels to serving bowls. Whisk butter into the broth until melted and smooth.Serve: Spoon the buttery wine sauce over mussels. Garnish with extra chopped parsley. Serve immediately with crusty bread or pasta.