Name: Mussels Recipe with the BEST White Wine Broth (EASY)
Prep time: 10 min
Cook time: PT-487550H45M32S
Total time: PT-487550H45M32S
Yield: undefined
Cuisine: Mediterranean
Ingredients: 4 Tablespoons (57 g) unsalted butter, cut into 1/2-inch pieces; 1 and 1/2 Tablespoons (21 ml) olive oil; 4 large shallots, finely chopped; 8 cloves garlic, thinly sliced; 1/2 teaspoon crushed red pepper flakes; 1 teaspoon lemon zest, finely grated; 2 Tablespoons (28 ml) lemon juice, freshly squeezed; 4 and 1/2 pounds live mussels, cleaned and beards removed; 1 cup (227 ml) dry white wine; 3/4 cup (170 ml) chicken stock; 1/3 cup (76 ml) heavy cream (whipping cream); 1/4 cup fresh parsley, chopped, plus more for garnish; 1/4 teaspoon salt (more to taste); 1/4 teaspoon black pepper; Lemon wedges, for serving; Crusty bread, for serving

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This mussels recipe with a flavorful white wine broth is a simple yet elegant dish that’s perfect for a cozy dinner or entertaining guests. The rich, buttery broth, infused with shallots, garlic, and lemon, creates the perfect base for the mussels. The addition of heavy cream and fresh parsley adds creaminess and brightness, making this a dish everyone will rave about. Serve with crusty bread to soak up every last drop of the delicious broth!

Why You’ll Love This Recipe

Easy and quick: This mussel recipe comes together in about 30 minutes, making it a fantastic choice for a weeknight meal or a special occasion.
Flavor-packed broth: The white wine, garlic, lemon zest, and cream create an incredibly rich and flavorful broth that perfectly complements the mussels.
Impressive presentation: The mussels are served in a beautiful broth, and with a sprinkle of fresh parsley, they look as good as they taste.
Perfect for sharing: Mussels are a great dish to serve family-style, making this recipe perfect for a gathering or a casual meal with friends.

Ingredients

4 Tablespoons (57 g) unsalted butter, cut into 1/2-inch pieces
1 and 1/2 Tablespoons (21 ml) olive oil
4 large shallots, finely chopped
8 cloves garlic, thinly sliced
1/2 teaspoon crushed red pepper flakes
1 teaspoon lemon zest, finely grated
2 Tablespoons (28 ml) lemon juice, freshly squeezed
4 and 1/2 pounds live mussels, cleaned and beards removed
1 cup (227 ml) dry white wine
3/4 cup (170 ml) chicken stock
1/3 cup (76 ml) heavy cream (whipping cream)
1/4 cup fresh parsley, chopped, plus more for garnish
1/4 teaspoon salt (more to taste)
1/4 teaspoon black pepper
Lemon wedges, for serving
Crusty bread, for serving

Instructions

Heat the butter and oil:
In a large pot that can hold the mussels, heat the butter and olive oil over medium heat. Once the butter is fully melted, add the finely chopped shallots. Cook, stirring occasionally, for about 6 to 8 minutes until the shallots are softened and translucent.
Add the garlic and spices:
Add the sliced garlic to the pot and cook for about 1 minute, stirring frequently. Then, add the crushed red pepper flakes and cook for an additional minute.
Add lemon zest and lemon juice:
Stir in the lemon zest and lemon juice, mixing well to combine all the flavors.
Add the mussels and liquids:
Add the cleaned mussels, dry white wine, and chicken stock to the pot. Stir gently to coat the mussels in the liquid, then cover the pot with a lid. Increase the heat to medium-high.
Cook the mussels:
Let the mussels cook, checking often, until the shells have opened, about 3 minutes. Discard any mussels that do not open.
Add the cream and season:
Once the mussels are cooked, reduce the heat to low. Slowly pour in the heavy cream, stirring constantly to incorporate it into the broth. Stir in the salt, black pepper, and chopped parsley, then remove the pot from heat.
Serve:
Divide the mussels and broth into bowls. Garnish with extra chopped parsley, serve with lemon wedges, and a side of crusty bread to soak up the delicious broth.

Servings and Timing:

Servings: 4
Prep time: 10 minutes
Cook time: 15-20 minutes
Total time: 25-30 minutes

Storage:

Refrigeration: Store leftover mussels and broth in an airtight container in the fridge for up to 1 day. Reheat gently on the stovetop or in the microwave, but be careful not to overcook the mussels.
Freezing: Mussels are best enjoyed fresh, but you can freeze the broth. If you freeze the mussels, they may lose some texture, so it’s recommended to eat them fresh for the best result.

Variations:

Add vegetables: You can add vegetables like leeks, celery, or fennel to the broth for extra flavor and texture.
Spicy version: Increase the amount of crushed red pepper flakes to add more heat to the broth.
Herb options: Try adding thyme, basil, or dill in place of parsley for a different flavor profile.

FAQs

Can I use frozen mussels?
Yes, you can use frozen mussels for this recipe. Just be sure to thaw them before cooking and discard any mussels that don’t open during cooking.

Can I make this without wine?
Yes! If you prefer to omit the wine, you can use vegetable broth or chicken broth as a substitute. The flavor will be slightly different, but still delicious.

Can I use heavy whipping cream instead of heavy cream?
Yes, you can use heavy whipping cream instead of heavy cream. Both have similar consistency and will work well in this recipe.

Conclusion

This Mussels with the Best White Wine Broth is a quick, flavorful, and elegant dish that’s perfect for any occasion. The rich broth, infused with garlic, shallots, and a touch of lemon, complements the mussels beautifully, making this a dish that’s sure to impress. Serve it with a side of crusty bread to soak up every last drop of that creamy, flavorful broth—this recipe will quickly become a favorite!