Mussels in White Wine Sauce

Karen Frazier
Mussels in sauce with fennel

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


  1. In a large pot, heat the butter on medium-high heat until it bubbles.
  2. Add the shallot and fennel and cook, stirring occasionally, until the vegetables are soft, about five minutes.
  3. Add the garlic and cook, stirring constantly, for 30 seconds.
  4. Add the mussels, white wine, lemon juice, lemon zest, salt, and pepper. Bring to a boil.
  5. Reduce the heat to medium-low. Cover and simmer until the mussels open, about 7 minutes.
  6. Stir in the fennel fronds just before serving.
  7. Garnish with lemon slices if desired.

Serving Suggestions

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.

Mussels in White Wine Sauce