Mussels in Garlic White Wine Sauce
with mushrooms / mixed greens and grape salad
- Bell peppers, red - 1, chopped
- Pancetta (sub chorizo) - 4 oz, chopped
- Garlic - 4 cloves, chopped
- Mushrooms, any button - 8 oz, chopped
- Parsley - 2 Tbsp, chopped
- Mussels, cleaned and debearded (most come debearded by the fishmonger) - 1 1/2 lbs
- Oil, cooking - 1 Tbsp
- Stock, any type - 1 1/2 cups
- Wine, white (sub stock) - 1/2 cup
- Lemons - 1/2, juice of
- Pecans, halves - 1/2 cup, toasted and chopped
- Grapes, red or green - 1 cup, halved
- Lemon juice - 2 tsp
- Honey - 1 tsp
- Oil, olive - 2 Tbsp
- Mixed greens - 4 oz
- Pecans - Skip this step if you’re short on time. Toast pecan halves in a dry pan or skillet, stirring frequently until fragrant, about 3 minutes. When cool enough to handle, roughly chop. (Can be done up to 5 days ahead)
- Bell peppers / Pancetta / Garlic - Prep as directed. Store in separate containers. (Can be done up to 5 days ahead)
- Grapes / Mushrooms / Parsley - Prep as directed. Store in separate containers. (Can be done up to 2 days ahead)
- Mussels - Clean and debeard if not done by your fishmonger. Scrub and soak in a bowl of water. It’s rare to find mussles that have not been debearded, but if you need to do this yourself, here’s a demo from The Kitchn. (Can be done 1 day ahead)
- Heat a Dutch oven or pot over medium-high heat. Add cooking oil and then bell peppers and pancetta to heated oil. Saute until bell peppers are tender and pancetta is golden brown, 3 to 4 minutes. Add mushrooms and saute until beginning to brown, ~2 minutes more. Add garlic and saute until fragrant, about 1 minute.
- Add mussels, stock and wine. Cover and cook for 6 to 8 minutes until mussels have opened up. Discard any mussels that don’t open up by the end of cooking time.
- While mussels cook, whisk together lemon juice (the portion for the salad), honey and olive oil. Toss with greens, grapes and pecans.
- Finish mussels with lemon juice (the portion for the mussels) and garnish with parsley. Serve dish like a stew, using forks to remove mussels from their shells and enjoying broth and mushrooms with a spoon. Enjoy with salad on the side.
Made with chorizo and vegetable stock. Very good, but would use a richer stock next time.0 Helpful
Definitely a favorite! Easy but looks impressive!0 Helpful
This was my first time making mussels and I can't believe how easy it was! My husband helped and agreed it was so tasty and easy. The kids (ages 2 and 5) even gobbled it up!0 Helpful
I had never made mussels before. It was super easy. I added a bag of frozen wild mushrooms with the mussels (borrowing from the veg option) and it was really good.0 Helpful
Great if you can find fresh mussels0 Helpful
Always love mussels! I used pancetta. Still haven't made one to match my favorite recipe ever (yellowish onion broth...OMG YUM), but still love the variations of this dish. Really enjoyed grapes in the salad, too.0 Helpful