Mussels in a White Wine Sauce

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  • Yield: 2 servings
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Ingredients

Directions

  1. 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. 
52m Easy 97%
CLASS
8m Easy 99%
CLASS
17m Easy 94%
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9m Easy 99%
CLASS

9m Easy 100%
CLASS
18m Easy 100%
CLASS
Amanda Haas

White Wine Gravy

10m Intermediate 95%
CLASS