Mussels in White Wine Sauce

Mussels are delicious and surprisingly easy to prepare. It's a wonderful way to surprise your guests with a fancy dish when it's your turn to host wine night or girls' night in!

Many recipes call for heavy cream, I've used homogenized milk and even 1-2% milk for a healthy option and the flavour is wonderful.

Including prep time, this amazing-looking dish takes less than a half an hour to make and turns anyone into a home chef 😊

Mussels in white wine sauce served with fresh bread and lemon 

2 lbs of fresh mussels
1 cup white wine
3 tbsp salted butter
2 tbsp water
3 tsp garlic, minced
3/4 cup of milk
1 medium onion, sliced thinly
1 carrot, sliced thinly
1 stalk of green onion, diced
Salt and fresh ground pepper to taste

French baguette or other fresh bread, served with the mussels to soak up the sauce.

Wash mussels with cold water, rinsing 2-3 times. Drain and set aside.

Place the butter and garlic in a heavy dutch oven or deep skillet, large enough to hold all the mussels and sauce.

Once the butter has melted, add the water, sliced onions and carrots and cook for 4-5 min. Add the wine and milk and bring to a simmer. Note that the milk will quickly foam up so keep an eye on the pot! Pour the mussels into the pot and cover with the lid, cooking for 4-5min.

Fresh, live mussels at the market
Mussels cook quickly and so again, check in on the pot after 4 min. You will know they are cooked once the mussel shells have opened up. Stir gently to ensure most have opened up.

Sprinkle the green onions, some salt and pepper into the pot. Discard any unopened mussels, they should not be eaten.

Serve immediately with the sliced fresh baguette.


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