Fish Friday is here again, and this week we’re throwing down with a bowl of pure briny brilliance, steamed mussels in garlic white wine broth. That’s right. Butter, garlic, wine, and mussels, my go-to appetizer after a day of diving!
Why Steamed Mussels in Garlic White Wine Broth?
Because sometimes you need something that tastes like you own a yacht…even if your bathtub is the closest thing to open water. These little shell-armored beauties are deceptively fancy, wildly easy to cook, and look damn impressive when you serve them with a pile of crusty bread (or the pulverized dreams of your enemies, chef’s choice).
Ingredients (give the mussels some company):
- 2 lbs fresh mussels, cleaned scrubbed and de-bearded (they hate it, but you’ll love it) – Cleaning Mussels
- 4 cloves garlic, minced, chop those babies up good!
- 1 shallot, finely chopped (for drama)
- 1 cup dry white wine (you can use cheap wine, I usually find it cooks better)
- 3 tbsp unsalted butter (or more, if you’re feeling rebellious)
- 1 tbsp olive oil
- Fresh parsley, chopped for garnish
- Crusty bread, toasted and weaponized
- Salt to taste. I usually find it doesn’t need any but every taste is different. If you like yours salty you can use salted butter instead of unsalted.
Instructions (get those mussels in my belly!):
- Heat olive oil in a large pot. Add the garlic and shallot, and sauté until fragrant and slightly golden.
- Add the white wine. Bring it to a simmer and let it whisper sweet nothings to the garlic.
- Toss in the mussels. Cover the pot. Steam them for 5-7 minutes until the shells open up.
- Remove from heat. Stir in butter until it melts into a glossy, garlicky broth that could make angels weep.
- Discard any mussels that didn’t open – those are the drama queens of the sea and they’re not invited to dinner.
- Serve immediately. Ladle into bowls. Pour over the broth. Garnish with parsley. Deploy bread for maximum sopping.
Pro Tip:
Don’t forget to pour yourself a glass of that white wine, mussels shouldn’t be the only ones living their best life. You’re the chef, not a martyr. We don’t make the rules.
Final Thoughts
This Fish Friday, make something that tastes like culinary seduction in a bowl. Steamed mussels in garlic white wine broth isn’t just a recipe, it’s a lifestyle. It’s briny, buttery, and just bougie enough to impress the in-laws.
So grab your pot, flex those mussels, and remember: the only thing better than fresh seafood is knowing you cooked it yourself!
Thanks for swimming by, fellow seafood savant. If you liked this week’s buttery, boozy brilliance, don’t be a stranger, dive into more deliciousness over on our Fish Friday blog series. Every week, it’s something fresh, feisty, and flavor-packed.
Until next tide, stay wet and cook boldly.
Angry Octopus Out!
