Common lore says we should be eating fresh shellfish during “R” months only.
It goes like this: September through April are good for shellfish, but they’re a no-go from May on. {Or so she says.}
Whether or not that tale applies anymore, I’m more than happy to oblige. After all, It’s nearly September, and we’ll gladly bring the shellfish on board.
Truth is, we load up on shellfish anytime it’s freshly available (imported,) regardless of what month it is. R or not.
Especially when it comes to Mussels in Lemon Butter Wine Sauce…
Oh my, oh my…tender and luscious fresh Mussels in a delectable wine sauce with lemon, butter, tomatoes, and basil.
Even if you haven’t jumped on the mussel wagon yet, this dish might be a game changer for ya.
Disclaimer: Use a good quality white wine for this recipe.
After all, wine is the main character in a wine sauce.
If you really like the flavor and quality of the wine before you cook with it, you’ll really like the finished sauce. If you’re not fond of the wine before putting it in a saucepan, well… you know where this is going. So yeah. Use a good wine you really like.
Then. Throw in some olive oil, tomatoes, butter, and fresh herbs. We’re on our way toward foodie bliss.
Here’s to all the R months. Plus all the months in between.
Because every month is a yes for mussels {in slurp-worthy broth.}
Mussels In Lemon Butter Wine Sauce
Any time of year is a great time for Mussels in Lemon Butter Wine Sauce! This is the perfect appetizer or small plate. Succulent, savory, and light. The wine sauce is slurp-worthy. Be sure to have some thick crusty bread for sopping up all that goodness.Prep Time: 45 minutes Cook Time: 10 minutes Total Time: 55 minutes Servings: 4 Author: Amy Dong
- 3 lbs fresh mussels
- 2 TB salted butter
- 2 TB extra virgin olive oil
- 1 cup chopped onion
- 6 cloves garlic, minced
- 2 TB freshly squeezed lemon juice
- ½ cup chopped canned plum tomatoes, drained well
- ⅓ cup freshly chopped flat-leaf parsley
- 1 cup good quality white wine
- 3 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 TB freshly chopped basil
- fresh lemon wedges for serving
Soak mussels in water for 30 minutes to clean. Drain very well (excess water will affect broth.) Use fingers to pluck off the beard from mussels, if they haven’t already been removed. Discard any mussels whose shells aren’t tightly shut. Towel dry all cleaned mussels.
In a large non-aluminum stockpot or Dutch oven, heat butter and olive oil over medium heat. Add onions and cook 4 minutes. Add garlic and stir 2-3 minutes or until garlic/onions are translucent. add lemon juice, drained tomatoes, parsley, wine, salt, and pepper. Bring to a boil and boil 3 minutes uncovered (sauce will be reduced.)
Add the mussels, stir to coat, and cover pot. Cook over medium heat for 5-6 minutes or just until all mussels are opened, shaking a few times during cooking to distribute heat. Do not overcook. Once most of the mussels are opened, it is done. Immediately remove from heat. Use tongs to pluck out all opened mussels, placing them in a serving bowl. Discard any that never opened. Pour wine sauce with chopped veggies over the mussels. Sprinkle with freshly chopped basil. Serve immediately with fresh lemon wedges.
Calories: 343kcal | Carbohydrates: 16g | Protein: 22g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 64mg | Sodium: 2337mg | Potassium: 778mg | Fiber: 1g | Sugar: 3g | Vitamin A: 966IU | Vitamin C: 31mg | Calcium: 91mg | Iron: 8mg
