Mussels with White Wine Sauce
Prep Time
Cook Time
Prep Time
Cook Time
  • 1kg or 2 pounds fresh mussels
  • 1tablespoon olive oil
  • 1 medium sized onion
  • 2cloves garlic
  • 175ml or 3/4 cup white wine or vegetable broth1 glass
  • pinch aof cayenne
  • salt
  • black pepper
  • minced parsleyto garnish
  • 1/2 lemonto serve
  • ciabatta breadto serve
  • white wineto serve (optional)
  1. Discard mussels with broken or opened shells, wash the rest in cold running water and if necessary, remove the beards attached to the shells.
  2. In a large pot, heat a tablespoon of olive oil over medium heat. Chop onion and garlic and add to the pot. SauteƩ until translucent, about 2 minutes. Add white wine or vegetable broth, a pinch of cayenne, salt and black pepper. Add mussels to the pot and cover with a lid. Cook for 5-6 minutes, shaking the covered pot occasionally. They are ready once they all open. Discard any closed mussels. Transfer mussels to a serving bowl and garnish with minced parsley. Serve at once with lemon wedges, fresh ciabatta and white wine if desired.
Recipe Notes

Eat them with your hands. To extract a mussel from is shell, take an empty shell in your working hand and use it as forceps.

Soak up the sauce with ciabatta bread and use the rest for other dishes (e.g. soups, risotto, pasta).