Cinnamon Free Mussels in White Wine
Steamed mussels in a garlicky white wine broth are one of those dishes that feel impossibly elegant for how little effort they actually take. The broth builds fast — shallots softened in butter, a hit of garlic and red pepper flakes, then a generous pour of dry white wine brought to a rolling boil before the mussels go in. Every single ingredient here is straightforward and naturally free of warming spices, so there's no need to audit a spice blend or swap anything out. The mussels steam open in just minutes, releasing their briny juices into the wine and butter to create a broth that is genuinely worth drinking. A handful of fresh parsley and one last knob of butter stirred in at the end rounds everything out with a richness that feels almost restaurant-worthy. Serve it in wide bowls with crusty bread on the side, because soaking up every last drop of that broth is non-negotiable.
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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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