Steamed mussels are one of our favorite “at-home date night” meals. They cost around $4 per pound, and are easy to make. I first posted our Mussels in Garlic Wine Sauce recipe on Frugal Bites a couple months ago. I recently found this recipe in the newspaper and gave it a try. It’s based on a recipe in Cook’s Illustrated. It was very similar to our other recipe, with just slight variations in the amounts of each ingredient.
- 2 C. white wine
- ½ C. minced shallots
- 4 garlic cloves, minced
- ½ C. chopped fresh parsley
- 1 bay leaf
- 4 lb. mussels, cleaned and de-bearded
- 4 Tbsp. butter
- In a large saucepan, bring wine, shallots, garlic, parsley, and bay leaf to a simmer. Cook about 3 minutes. Add mussels and cover the pan. Cook until the mussels have opened, about 5-8 minutes. Discard any mussels that have not opened.
- Remove mussels from the sauce. Add butter and stir to emulsify. Pour the liquid over the mussels. Serve with linguine noodles and/or crusty bread.