Mussels with wine and garlic sauce is simple to make, doesn’t take very long, and is surprisingly frugal. It’s something my husband and I enjoy if we are doing a date night dinner at home. This dish costs around $10 total, and serves 3-4. There is something about freshly steamed mussels that seems romantic, or date-worthy. For us, anyway, they’re “special.”
Frugal Tip: At only around $4 per pound, mussels have a huge visual impact for not much money. They look great on your plate and will impress any dinner guests you may have! Another great way to use them is in this easy paella recipe, which is a great way to use up leftovers.
- 2 lb. mussels (make sure you discard any that are gaping open)
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. butter
- 6 cloves garlic, minced
- ¼ C. onion, minced (or shallots)
- ¾ C. dry white wine
- ⅔ C. chopped flat leaf parsley
- 1 lb. linguine noodles
- Prepare linguine according to package directions. In a large skillet with a lid, melt the butter. Add olive oil and sauté the garlic and onions until translucent. Add the wine and mussels and about half of the parsley. Cover and heat until mussels have opened (about 8-10 minutes). Add remaining parsley as a garnish. Serve mussels and wine sauce over linguine.