Steamed Mussels in White Wine and Garlic

• 4 lb mussels
• 3 tbsp unsalted butter, divided
  Swaps for unsalted butter

  Instead of butter

  • Salted butter: The same amount, with about ¼ tsp less salt per stick (½ cup) elsewhere in the recipe. Nothing noticeable once you cut the salt.
  • Plant-based butter sticks: The same amount. The closest swap.
  • Refined coconut oil: The same amount: solid when the butter is soft or cold, melted when it is melted. It is all fat, so bakes are a bit more tender and rich, with no butter flavor.

  All 4 swaps for butter

  Cooking for an allergy? Check every label.

• 1 tbsp olive oil
  Swaps for olive oil

  Instead of olive oil

  • Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
  • Butter: The same amount. Richer and nutty when browned.
  • A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.

  More for olive oil

• 2 shallots, thinly sliced
  Swaps for shallots

  Instead of shallots

  • Yellow or red onion: The same amount, chopped fine. Sharper and less delicate.
  • Green onion whites: The same amount. Milder and fresher.

  More for shallots

• 4 cloves garlic, thinly sliced
  Swaps for garlic

  Instead of garlic

  • Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
  • Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.

  More for garlic

• ¼ tsp red pepper flakes
  Swaps for red pepper flakes

  Instead of red pepper flakes

  • Cayenne: About half as much. Even heat throughout, no flakes.
  • Hot sauce or chili crisp: To taste. Hot sauce adds vinegar; chili crisp adds crunch and oil.
  • A fresh hot chile: Half a jalapeño or serrano for each ½ tsp. Fresh, green heat.

  More for red pepper flakes

• 1 ¼ cups dry white wine
  Swaps for dry white wine

  Instead of white wine

  • Broth + vinegar or lemon juice: The same amount of chicken or vegetable broth, plus 1 tsp white wine vinegar or lemon juice per cup. Savory and bright; a little less fruity.
  • Dry vermouth: The same amount. Herbal and a bit stronger.
  • White grape juice + vinegar: Half white grape juice and half broth, plus a splash of vinegar. Sweeter; fine in small amounts.

  All 4 swaps for white wine

  Cooking doesn't burn off all the alcohol: a dish simmered 15 minutes can keep close to half of it, and even after 2 hours some is left. Use an alcohol-free swap for anyone who avoids alcohol.

• 1 tbsp lemon juice
  Swaps for lemon juice

  Instead of lemon juice

  • Lime juice: The same amount. A different, more floral aroma; works almost everywhere.
  • Bottled lemon juice: The same amount. More sour and flatter; fine in cooking and baking, less bright in dressings and drinks.
  • White wine vinegar or white vinegar: Half as much. Sharper, with no citrus aroma.

  More for lemon juice

• ⅓ cup fresh parsley, chopped ≈ 20 g
  Swaps for fresh parsley

  Instead of parsley

  • Dried parsley: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Very mild; it adds color more than flavor.
  • Cilantro: The same amount. Stronger and citrusy; suits Mexican and Asian dishes.
  • Celery leaves or chervil: The same amount. Celery leaves are peppery and grassy; chervil is mild with a hint of anise.

  More for parsley

• crusty bread, for serving

Cooking for a crowd? Pans, timing and salt for 12 to 50.

Missing something? Tap Swaps next to an ingredient, or see all substitutions.