Mussels in White Wine

Total Time:
1 hr
10 min
30 min
20 min

2 servings

  • 3 pounds cultivated mussels
  • 1/3 cup all-purpose flour
  • 2 tablespoons unsalted butter
  • 2 tablespoons good olive oil
  • 1 cup chopped shallots (5 to 7 shallots)
  • 1 1/2 tablespoons minced garlic (5 to 6 cloves)
  • 1/2 cup chopped canned plum tomatoes, drained (4 ounces)
  • 1/2 teaspoon good saffron threads
  • 1/3 cup chopped flat-leaf parsley
  • 1 tablespoon fresh thyme leaves
  • 1 cup good white wine
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper

To clean the mussels, put them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the "beard" from each with your fingers. If they're dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren't tightly shut.

In a large non-aluminum stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until the shallots are translucent. Add the tomatoes, saffron, parsley, thyme, wine, salt, and pepper. Bring to a boil.

Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom. Pour the mussels and the sauce into a large bowl and serve hot.

Contains Shellfish: Consumption of raw or undercooked shellfish may substantially increase the risk of foodborne illness.

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Pairs Well With
Sauvignon Blanc

Acidic, refreshing white wine

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4.7 141
Followed recipe exactly and WE didn't like at all. Perhaps it was the saffron. The sauce had no depth. Broth wasn't delectable. item not reviewed by moderator and published
Fantastic and relatively simple. Cleaning and de-bearding takes some time, so I do this and advance and keep them over ice in refrigerator until ready to use. This is such a solid recipe and so good. After making this recipe several times, I can't bring myself to order this in a restaurant anymore. This is so much better! And the best part, sopping it up with good garlic and olive oil crostini! Quality mussels are key! I splurge and purchase these from Whole Foods or a good fish monger to ensure freshness and quality. item not reviewed by moderator and published
As if this recipe needed another good rating. Surprisingly easy. My first time cooking with saffron, and it was worth the buy. The market was out of mussels, so we bought littleneck clams instead and followed the recipe - it came out wonderful. Could have skipped on the salt, though. I also used dried thyme instead, and a mixture of shallots and sweet onions. item not reviewed by moderator and published
Wonderful recipe, but if you're enjoying this with good bread then it is far too much for two people. This will satisfy FOUR people easily. If tomatoes are in season, don't use canned. And I doubled the garlic. item not reviewed by moderator and published
This was delicious! item not reviewed by moderator and published
Fabulous!! This is the best mussel recipe I have ever made. My husband raved about it for days. I didn't have shallots so I substituted sweet onion and it still came out perfect. Was a little skeptical of the saffron, but it is a MUST, don't leave it out!!! item not reviewed by moderator and published
OMG! Delicious recipe ! Made this for a dinner party everyone raved. I will be making this again. item not reviewed by moderator and published
OMG!! Two people and the mussels were gone in less than ten minutes!!. We dropped the utensils and went with fingers!! item not reviewed by moderator and published
If you have a Trader Joe's, they sell saffron thread very reasonable. If not, order them over the internet. They help make this dish and are good to have on hand. item not reviewed by moderator and published
it was a hit. next time I will put the full amount of pepper she asks for but a little less salt. I didn't have saffron nor fresh thyme but added the dry thyme at the beginning of cooking to bring out the flavor more and it worked out well. item not reviewed by moderator and published

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Warm-Weather Wines