Cashew Free Mussels in White Wine
There is something deeply satisfying about a pot of mussels steamed open in a fragrant, buttery broth — it feels like a restaurant splurge but comes together right on your stovetop. The briny shells open up in a bath of dry white wine, shallots, garlic, and a whisper of red pepper flakes, creating a broth so good you will want to drink it straight from the bowl. A final swirl of butter and a handful of fresh parsley finish everything off with richness and brightness in equal measure. This is exactly the kind of dish where tree nut concerns simply do not enter the picture — every ingredient is straightforward, and there are no hidden nut-based thickeners or sauces to second-guess. The whole process moves quickly once the mussels hit the pot, so have your crusty bread ready to go before you even turn on the burner. Soaking up that golden, garlicky broth with a thick slice of bread is honestly the best part of the whole meal.
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Learn more →Ingredients
4 servings
- 4 lbs live mussels
- 3 tbsp unsalted butter, divided
- 3 medium shallots, finely chopped
- 4 garlic cloves, thinly sliced
- ¼ tsp red pepper flakes
- 1 ½ cups dry white wine (such as muscadet or pinot grigio)
- ¼ cup fresh flat-leaf parsley, roughly chopped
- ½ tsp salt
- ¼ tsp black pepper
For serving
- crusty bread, for serving (optional)
Instructions
- 1
Scrub the mussels under cold running water and pull off any beards (the fibrous threads protruding from the shell). Discard any mussels with cracked shells or any that remain open after a firm tap on the counter.
- 2
Melt 2 tbsp of the butter in a large pot or Dutch oven over medium heat until foamy. Add the shallots and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
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