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Steamed Mussels · White Wine and Garlic

Steamed Mussels in White Wine and Garlic

4

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Reading aloud

Before you start

Gather your ingredients

  • 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.

  • 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

  • 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

  • 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

  • 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

  • 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.

  • 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

  • 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

Step 1 of 10

Rinse the mussels in a colander under cold running water, scrubbing off any grit.

Step 2 of 10

Pull off any beards (the stringy fibers) by tugging them toward the hinge of the shell.

Step 3 of 10

Tap any open mussels on the counter. Throw away any that don't close within a minute, and any with cracked shells.

Step 4 of 10

Melt 2 tablespoons butter with the oil in a Dutch oven over medium heat. Add the shallots and cook until soft.

Step 5 of 10

Add the garlic and pepper flakes and stir until fragrant.

Step 6 of 10

Pour in the wine, turn the heat to high and bring to a
boil (how to boil) Boil Heat liquid until big bubbles rise and break all over the surface. 1. Use a pot big enough that the water fills it no more than three quarters.2. Cover it to boil faster, over high heat.3. Salt pasta or vegetable water once it boils.4. Add the food, stir, and bring it back to a boil before you start timing. Done when: A rolling boil keeps bubbling hard even when you stir. Safety: Turn pot handles toward the back of the stove, and drain pasta into a colander in the sink, pouring away from you. Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to boil water for pasta and vegetables: mistakes to avoid
.

Step 7 of 10

Add the mussels, cover tightly and steam, shaking the pot once or twice, until the shells open.

Step 8 of 10

Check the pot. If many are still closed, cover and cook 1 to 2 minutes more. Throw away any that never open.

Step 9 of 10

Scoop the mussels into wide bowls.

Step 10 of 10

Stir the remaining butter, lemon juice and parsley into the broth, then ladle it over the mussels. Serve with bread.

All done

Enjoy!

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Ingredients

  • 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.

  • 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

  • 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

  • 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

  • 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

  • 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.

  • 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

  • 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