Yield:
2 servings

Nutrition Info

Ingredients

Directions

Scrub and debeard the mussels, discarding any that remain open. Combine the wine, onions, bay leaf, thyme, rosemary and garlic and bring to a simmer. Add mussels, cover the pot and steam until the shells open. Remove the mussels and keep them warm while finishing the sauce. Strain the steaming liquid, whisk in butter, add parsley and chives and season to taste with salt and pepper. Serve the sauce ladled over the mussels. 

IDEAS YOU'LL LOVE

Mussels in White Wine

Recipe courtesy of Ina Garten

Shrimp and Scallops in Garlic Cream Sauce

Recipe courtesy of Robert Irvine

Classic Italian Bolognese Sauce

Recipe courtesy of Michele Urvater

Great White Pizza

Recipe courtesy of Matt Michel

White-Bean Soup Shooters with Bacon

Recipe courtesy of Ted Allen

Tuscan White Bean and Garlic Soup

Recipe courtesy of Giada De Laurentiis

Perfect Cranberry Sauce

Recipe courtesy of Food Network Kitchen

Chicken or Steak with Balsamic BBQ Sauce

Recipe courtesy of Giada De Laurentiis

Chocolate Brownie Sandwich Cookies with White Chocolate Ganache and Strawberry Preserves

Recipe courtesy of Giada De Laurentiis

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking