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Steamed Mussels with Wine & Garlic

Total Time: 20 Min

Pescatarian
Dinner

About this recipe

Our Steamed Mussels with Wine & Garlic recipe transforms fresh mussels into a culinary delicacy, with a touch of lemon citrus from Holland House® White Cooking Wine with Lemon. This cooking wine elevates the fennel, garlic, and mussels, creating a harmonious blend of flavors.

Prep Time: 10 Min

Cook Time: 10 Min

Yield: 6 servings

Ingredients

  • 2 tablespoons butter
  • 1 small bulb fennel, thinly sliced
  • 1/4 teaspoon kosher salt
  • 4 cloves garlic, chopped
  • 1/2 cup Holland House® White with Lemon Cooking Wines
  • 2 ears fresh corn, cut into 3 pieces each
  • 2 pounds fresh mussels, scrubbed, debearded
  • 2 tablespoons flat Italian parsley leaves
  • 1 small French baguette, sliced

Directions

  1. Melt butter in large pot or Dutch oven on medium heat. Add fennel and salt. Cook 3 - 4 min. or until softened.
  2. Add garlic; cook 30 seconds, stirring constantly.
  3. Stir in wine; bring to a boil on medium - high heat.
  4. Add corn and mussels. Cover; cook 5 - 7 min. or until mussels have opened. Discard any shells that have not opened.
  5. Sprinkle with parsley.
  6. Serve directly from the pot with French bread slices.

Tips

  1. To clean mussels, place in colander and run cold water over them for several minutes. Discard any mu ssels that have cracked shells, and any that do not close when tapped lightly. Some mussels have a hairlike “beard” attached to the shell. Pull firmly to remove.
  2. Fennel has a mild licorice flavor and pleasant crunch. To prepare, remove the green stalks and trim the bottom root. Cut in half and remove the hard core before slicing.
  3. Substitute fennel fronds for the parsley.

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