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Mussels with White Wine and Shallots

SERVINGS
4
RATE THIS RECIPE
(45)
Katie Lee's One-Pot Mussels
Katie Lee's One-Pot MusselsClaudia Sintigo / TODAY
SERVINGS
4
RATE THIS RECIPE
(45)

Ingredients

  • 4 pounds mussels
  • 4 tablespoons unsalted butter
  • 3 shallots, thinly sliced
  • 4 cloves garlic, thinly sliced
  • 1 cup dry white wine
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup chopped fresh parsley
  • Toasted baguette
  • Chef notes

    This simple preparation with white wine, garlic and shallots lets the natural, fresh ocean flavor of the mussels shine through.

    Preparation

    Thoroughly rinse the mussels, scrubbing with a brush if necessary to remove the dirt. Remove the beards and throw away any mussels that are not tightly shut.

    In a large Dutch oven over medium heat, melt the butter. Add the shallots and sauté until translucent and tender, about 5 minutes. Stir in the garlic and cook an additional 2 minutes. Add the wine and increase heat to medium-high and bring to a boil. Stir in salt and pepper. Add the mussels and cover. Let cook until the mussels open, about 7 to 8 minutes. Stir in the parsley and serve immediately with toasted baguette.