Food & Cooking Recipes Ingredients Seafood Recipes Mussels with White Wine and Butter 3.3 (32) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 20 mins Servings: 4 In this classic French recipe, the juices released by the mussels help create a flavorful sauce that is perfect for sopping up with a piece of crusty bread. Ingredients 3 pounds mussels 3 tablespoons unsalted butter 1 shallot, cut into thin rings 2 garlic cloves, minced ½ cup white wine ¾ cup low-sodium chicken broth Coarse salt and ground pepper 3 tablespoons chopped fresh parsley Crusty bread, for serving Directions Right before cooking, scrub mussels with a stiff sponge or brush under cold running water. (If the "beards" are still attached, trim them with a knife.) While cleaning mussels, discard ones with broken shells. Lightly tap the hinge end of any open shells on a work surface. Discard those that don't close. In a large pot with a lid, melt 1 tablespoon butter over medium-high. Add shallot and garlic. Cook, stirring, until fragrant, 1 minute. Add white wine and chicken broth. Bring to a simmer over high. Add mussels; stir to combine. Cover, reduce heat to medium-high, and cook until mussels open, 5 minutes, stirring once. Discard unopened mussels. Season with salt and pepper. Remove from heat; stir in parsley and remaining butter until butter is melted. Serve with crusty bread. Petrina Tinslay Variations For a tomato version, you can substitute 1 1/4 cups marinara for the chicken broth. Print