White Wine—Steamed Mussels

Mussels make any meal a special occasion, but they're so easy and quick to cook that they're perfect for an impromptu casual dinner party. Serve them with a garden salad and Garlic Bread for sopping up the sauce.

Yield: 4 servings (serving size: 15 mussels and 3/4 cup wine mixture)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 250
  • Calories from fat: 0.0%
  • Fat: 8g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 1.9g
  • Protein: 27.5g
  • Carbohydrate: 14.1g
  • Fiber: 0.3g
  • Cholesterol: 71mg
  • Iron: 9.7mg
  • Sodium: 998mg
  • Calcium: 72mg


  • 1 tablespoon butter
  • 1/4 cup minced shallots (2 medium)
  • 1 serrano chile, finely chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 pounds mussels, scrubbed and debearded (about 60)
  • 1/2 cup dry white wine
  • 1/4 cup chopped fresh parsley


  1. 1. Melt butter in a Dutch oven over medium heat. Add shallots and chile to pan, and sauté 3 minutes or until tender. Stir in salt and pepper.
  2. 2. Add mussels and wine; cover and cook 7 minutes or until shells open; discard any unopened shells. Divide mussels evenly among 4 shallow bowls. Sprinkle evenly with parsley.
  3. Serve with: Garlic Bread
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