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Mussels with White Wine and Shallots

SERVINGS
4
RATE THIS RECIPE
(49)
Katie Lee's One-Pot Mussels
Katie Lee's One-Pot MusselsClaudia Sintigo / TODAY
SERVINGS
4
RATE THIS RECIPE
(49)

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.