Mussels In White Wine Sauce Recipe


  • 1 kg or 2 pounds fresh mussels
  • 1 tablespoon olive oil
  • 1 medium-sized onion
  • 2 cloves garlic
  • 175 ml or 3/4 cup white wine (1 glass) or vegetable broth
  • a pinch of cayenne
  • salt
  • black pepper
  • minced parsley, to garnish
  • 1/2 lemon, to serve
  • ciabatta bread, to serve
  • white wine, to serve (optional)


  1. Discard mussels with broken or opened shells, wash the rest in cold running water and if necessary, remove the beards attached to the shells.
  2. In a large pot, heat a tablespoon of olive oil over medium heat. Chop onion and garlic and add to the pot. SauteƩ until translucent, about 2 minutes. Add white wine or vegetable broth, a pinch of cayenne, salt and black pepper. Add mussels to the pot and cover with a lid. Cook for 5-6 minutes, shaking the covered pot occasionally. They are ready once they all open. Discard any closed mussels. Transfer mussels to a serving bowl and garnish with minced parsley. Serve at once with lemon wedges, fresh ciabatta and white wine if desired.

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