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Mussels in White Wine

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“I love mussels! This recipe was found in a booklet published in Canada's maritime province of Prince Edward Island (P.E.I.) -- not only the home to Canada's mussels, but also of Anne of Green Gables!”
READY IN:
40mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Soften half the butter and combine with the flour until a paste is formed; set aside.
  2. In a large skillet, saute vegetables in remaining butter until golden brown.
  3. Add wine, water and seasonings; bring to a boil, then add mussels.
  4. Steam, covered, over high heat until mussels open-- expect this to take anywhere from 5 to 8 minutes.
  5. Drain mussels, reserving juice and discarding veggies.
  6. Remove mussel meat from shells, reserving half the shells.
  7. Place mussels back on the half-shells and keep warm on a serving dish.
  8. Bring strained liquid to a simmer and stir in the butter/flour paste.
  9. Cook, stirring, until smooth-- about 2 to 4 minutes.
  10. Spoon sauce over mussels and garnish with chopped parsley.
  11. Can be served as an appetizer or main course.

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