Mussels in Wine Sauce

Jessica and Nicholas love this dish.  I always double the recipe, and make sure that I serve plenty of bread for dipping into the lemon, butter sauce.  Make sure you provide another bowl for the shells.

INGREDIENTS:

2 Tbsp. Olive Oil

½ Cup White Onion, Diced

4 Garlic Cloves, Minced

4 lbs. Mussels, Rinsed

½ Cup Butter

¼ Cup Lemon Juice

½ Cup White Wine

2 Tbsp. Fresh Parsley, Chopped

Lemon Wedges (Optional)

 

DIRECTIONS:

In a large sauté pan, heat the olive oil and add the onion and garlic.  Saute for approx. 3 minutes.  Add the mussels.  Tightly cover until the shells start to open, approx. 3-4 minutes.  Discard any shells that have not opened.  Reduce the heat, add the butter, lemon juice, white wine and chopped parsley.  Stir until butter has melted, approx. 30 seconds, and serve immediately with lemon wedges if desired. 

SECONDI PIATTI: CARNE E PESCE - MUSSELS IN WINE

SAUCE

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