Mussels in White Wine

Mussels In White Wine Recipe

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Roberta Savio


I am not a big fan of mussels, but this is one dish I like, especially the sauce.


★★★★★ 1 vote



  • 12 c
    fresh mussels, approx. 1lb.
  • 1/4 c
  • 1 large
    onion-chopped very fine
  • 2-3 clove
  • 1 1/2 c
    dry white wine
  • 2/3 c
  • 2 Tbsp
    lemon juice
  • 3 pinch
    lemon rind-or more if you like
  • 1 bunch
    of herbs, tied together-basil,parsley and sage
  • 1 Tbsp
  • 4 Tbsp
    heavy cream or half anf half
  • 2-3 Tbsp
    fresh chopped parsley
  • ·
    salt and pepper to taste

How to Make Mussels in White Wine


  1. Scrub and clean mussels, making sure to remove the beards and dirt. IMPORTANT:-the mussels must be tightly closed, if any are opened, throw them out.
  2. Melt half butter in large saucepan and add the onion and garlic. Fry until soft, not browned.
  3. Add wine, water, lemon juice and rind, the tied herbs and plenty of salt and pepper. Bring to a boil, cover and simmer for about 5 minutes.
  4. Add mussels and cover tightly. Simmer 5 minutes shaking the pan often until all the mussels have opend. IMPORTANT:-throw away any mussels that have not opened. Remove the tied herbs.
  5. Remove the empty half shell from all the mussels. Blend in remaining butter with the flour and beat into the soup, a little at a time. Simmer about 2-3 minutes until slightly thick.
  6. Add the cream and half the parsley and gently mix.
    Serve, and top with remaining parsley. Serve with a nice crusty rustic bread.

Printable Recipe Card

About Mussels in White Wine

Course/Dish: Fish Soups
Other Tag: Healthy

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