Mussels in White Wine Sauce

Mussels in White Wine Sauce is one of those dishes that looks impressive but comes together with simple, aromatic ingredients and very little effort. Fresh mussels simmer in a fragrant mix of shallots, garlic, butter, and white wine, finished with a splash of cream and herbs for richness. It’s a classic combination that delivers deep flavor without feeling heavy—and it’s perfect with crusty French bread to soak up every drop of that broth.

Whether you’re planning a cozy dinner for two or an elevated appetizer for guests, this dish brings restaurant-worthy flair straight to your kitchen.

What You’ll Need

Ingredients

• 2 lbs fresh mussels
• 6 tbsp butter (or ghee)
• 1/4 cup minced shallots (or red onion)
• 3–4 tsp minced garlic
• 1 tbsp olive oil
• White wine (about 1–1½ cups)
• Lemon juice (1–2 tbsp)
• Salt & black pepper, to taste
• Fresh parsley, chopped
• Splash of cream or dairy-free creamer
• Smoked paprika (optional)
• Crusty French bread, for serving

Directions

Step 1 — Prep the Mussels

Place mussels in a large bowl of cold water and let them soak for 30 minutes.

Discard any cracked shells and scrub/de-beard as needed. Rinse well and drain.

Step 2 — Sauté the Aromatics

Set your Sunhouse Titanium Frying Pan over medium heat.

Melt the butter with the olive oil, then add the shallots and garlic.

Cook for 3 minutes, stirring often, until softened and fragrant.

Step 3 — Build the Sauce

Pour in the white wine and add the lemon juice, salt, and black pepper.

Bring to a gentle simmer and cook for 4–5 minutes to reduce slightly.

Step 4 — Add Cream & Seasoning

Stir in fresh parsley, a splash of cream/creamer, and smoked paprika (if using).

Taste and adjust seasoning. Let the sauce simmer for 2 minutes more.

Step 5 — Cook the Mussels

Add the mussels to the pan, cover immediately, and cook for 2 minutes, or until the shells open.

Discard any mussels that remain closed.

Step 6 — Serve

Divide mussels among bowls, spoon generous amounts of sauce over the top, and serve with grilled or crusty French bread and lemon wedges.