Ingredients for Mussels in White Wine Sauce
This recipe serves two.
- 3 tablespoons unsalted butter
- 1 shallot, finely minced
- 1 fennel bulb, chopped
- 3 garlic cloves, minced
- 2 pounds mussels in shells, cleaned
- 750 mL (1 bottle) dry white wine, such as Chardonnay
- Zest and juice of 1 lemon
- 1 teaspoon sea salt
- 1/4 teaspoon freshly cracked black pepper
- 2 tablespoons chopped fresh fennel fronds
- Lemon slices, optional
- In a large pot, heat the butter on medium-high heat until it bubbles.
- Add the shallot and fennel and cook, stirring occasionally, until the vegetables are soft, about five minutes.
- Add the garlic and cook, stirring constantly, for 30 seconds.
- Add the mussels, white wine, lemon juice, lemon zest, salt, and pepper. Bring to a boil.
- Reduce the heat to medium-low. Cover and simmer until the mussels open, about 7 minutes.
- Stir in the fennel fronds just before serving.
- Garnish with lemon slices if desired.
Serve with a warm, crusty bread, such as a baguette or sourdough, to sop up the juices. You can also serve a simple salad on the side. White wine works best with mussels. Try a dry white, such as Chardonnay, Chenin Blanc, or Pinot Grigio. Champagne and sparkling wine like Prosecco or Cava are also good accompaniments.