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Steamed Mussels in White Wine with Parsley for Two
Photography by Daniel J. van Ackere. Styling by Marie Piraino.

Steamed Mussels in White Wine with Parsley for Two

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By America's Test Kitchen
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Time

30 minutes

Yield

Serves 2

Ingredients

Ingredient check list

Why This Recipe Works

The mussels are tender and briny, and the rich broth is perfect for sopping up with chunks of a rustic baguette. To make our own scaled-down version for a party of two, we started by sautéing a shallot and a couple of cloves of minced garlic in butter. We then added some white wine and a bay leaf and brought everything to a simmer, which allowed the flavors of our broth a chance to meld. Finally, we nestled in the mussels to gently steam. Once the mussels opened, we removed them and enriched the broth with a pat of butter and a bit of heavy cream. A sprinkling of fresh parsley finished this remarkably easy dish with a touch of color and freshness.

Before You Begin

Any type of mussel will work here; if you can't find mussels or prefer clams, littleneck or cherrystone clams can also be substituted (large clams will require 9 to 10 minutes of steaming time). Serve this dish with crusty bread or garlic toasts.

Instructions

  1.  Melt 1 tablespoon butter in Dutch oven over medium heat. Add shallot and cook until softened, about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in wine and bay leaf, bring to simmer, and cook until flavors meld, about 2 minutes.
  2.  Increase heat to high and add mussels. Cover and cook, stirring occasionally, until mussels open, 3 to 7 minutes.
  3.  Using slotted spoon, transfer opened mussels to large serving bowl, leaving cooking liquid in pot. Discard bay leaf and any mussels that have not opened.
  4.  Stir cream and remaining 1 tablespoon butter into cooking liquid, bring to simmer, and cook until butter is melted and liquid is slightly thickened, about 1 minute. Off heat, stir in parsley and season with salt and pepper to taste. Pour sauce over mussels and serve immediately.

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