· By Scott Pescheret

Carolines Cooking: Mussels in white wine

Mussels in white wine

Mussels in white wine are so easy to make but feel like a fancy meal.
Prep Time5 mins
Cook Time7 mins
Total Time12 mins
Course: Main Course
Cuisine: French
Calories: 434kcal


  • 1 lb mussels 450g
  • 1 shallot or approx ¼ small onion
  • 1 clove garlic small
  • ½ tbsp olive oil approx
  • ½ cup white wine 120ml
  • 1 handful parsley small
  • ½ tbsp butter a small knob, approx 5g


  • Rinse the mussels well in cold water, taking off any dirt, barnacles and hairy bits. Discard any that are broken or open that don't close when you press them.
  • Finely slice the shallot/onion and garlic. Warm the oil in a pan big enough to allow the mussels to expand and add the onion and garlic. Stir and cook for a minute or two to soften slightly. Add the wine then the mussels, cover with a lid and allow the mussels to steam. They should only take a couple minutes to open up. Give the pan a little shiggle if you need to let the mussels have more space to open.
  • Once all of the mussels have opened, remove them with a slotted spoon to a serving plate. Add the parsley and butter to the wine, continue to cook a minute so the butter melts then pour the sauce over the mussels and serve immediately.


Calories: 434kcal | Carbohydrates: 17g | Protein: 28g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 80mg | Sodium: 724mg | Potassium: 908mg | Sugar: 3g | Vitamin A: 885IU | Vitamin C: 26.7mg | Calcium: 71mg | Iron: 10mg


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