Mussels in White Wine Sauce Recipe

Mussels in White Wine Sauce

Course: Main Course


  • 4 lbs mussels
  • 2 cups dry white wine
  • 4 shallots chopped finely
  • 4 cloves garlic chopped finely
  • 1/2 tsp salt
  • 1/3 cup fresh basil chopped
  • 6 tbsp butter chopped into pieces


  • Remove the beards from the mussels, and scrub the shells.
  • Simmer the wine, shallots, garlic and salt for 5 minutes.
  • Add the mussels, cover, and increase the heat to high.
  • Cook for 5 minutes. All the mussels should be open.
  • Stir in the basil and butter.
  • Throw out the mussels that do not open.
  • Goes well with bread for soaking up the broth.