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  • NDCaptialChef

Mussel in White Wine Garlic Broth

Do you have seafood or shellfish loving friends? Wow them with this quick and easy recipe. Mussels soaking in a luxurious broth, what could go wrong! We love having these with fresh baked baguette bread to dip into the sauce while we are feasting on these mussels.


3 lbs. live mussels

2 cups dry white wine, sauvignon blanc

2 large shallots, finely chopped

4 cloves garlic, minced

1/2 c. fresh tarragon, chopped

1/2 c. butter

1/2 lemon, squeezed



Scrub mussels under cold water and pull beard strings with fingers or pairing knife. Discard.

In large stock pot set on medium high heat melt butter until lightly bubbling.

Add minced garlic, chopped shallots, and generous pinch of salt. Cook until translucent.

Add wine and lemon juice. Simmer for 2 minutes.

Dump in mussels into stock and cover for 5 minutes.

Stir in fresh tarragon. Optional, use left over lemon, sliced into wheels and added to the dish.

Serve immediately. Discard any mussels that do not open.


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