White Wine Mussels.

I might not be much of a meat eater but this seventh-generation Florida girl hasn’t met a seafood dish she didn’t like. 

Some of the best days I can remember are beach days at St. George Island on the gulf coast, long before the “30A”  popularity of today, having spent the entire day in the sun and sand. We would finish the day by swinging by the docks to get a few pounds of fresh fish, shrimp or scallops from the local fishermen’s fresh catch.

There aren’t too many dishes I won’t tackle at home these days, but one I used to reserve for restaurant meals was Mussels. The rich, savory flavors give nod to my Grandmother’s French roots and if they’re on the menu they’re usually my go-to order. 

I decided to give them a try and realized just how simple, and simply delicious, my favorite dish really is. The shiny black shells mixed with the creamy base sauce and hints of herbs truly make a gorgeous dish on the table and they’re especially great for an easy, impressive meal for a crowd. I would highly recommend if you love mussels that you give them a try for yourself.

White Wine Mussels

Yield: 3

Author:
This seafood dish is such a quick and easy meal that I know a lot of people can be intimidated by actually making themselves at home. Fear not, this recipe is easy AND delicious.

ingredients:

  • 3 pounds mussels, scrubbed
  • 4 Tbsp Butter (+ extra for buttering baguette slices)
  • 3 green onions, finely sliced
  • 6 garlic cloves, minced
  • 6 sprigs of thyme
  • 1 1/4 cup dry white wine
  • 1 /1/2 cups heavy cream
  • 1/3 cup fresh Italian parsley, chopped
  • Kosher salt and pepper to taste

instructions:

How to cook White Wine Mussels

  1. To begin, wash mussels under cold water. Toss the ones that remain open into the trash.
  2. In a large pot (or dutch oven) heat the butter over medium heat until melted, then increase heat to high, adding green onions, garlic and thyme. Sautee for 1 to 2 minutes. 
  3. Add mussels to the butter mixture and cover, steaming for 6-8 minutes or until mussels open. 
  4. Remove thyme sprigs and pour in the cream, white wine, parsley, salt and pepper. Mix all ingredients together gently.
  5. Slice the baguette and top with a small amount of butter. Arrange bread on a pan and bake at 375 on the top rack for 5 minutes or until bread is lightly browned. Enjoy the browned bread with the mussels.
Created using The Recipes Generator

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I’m an old soul based in Atlanta, GA and mom of 3 with a deep love of all things from the past with a story to tell, on a mission to keep heirlooms around for another generation - whether it be a tradition, splattered family recipe, or historic home.

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