Citric Acid Free Mussels in White Wine
Steamed mussels in a fragrant white wine broth feel like a restaurant splurge, but this version comes together in a single pot with ingredients you can fully trust. For anyone avoiding citric acid, shellfish dishes can be surprisingly tricky — many store-bought broths, seasonings, and even some wines sneak it in as a preservative or flavor enhancer. Here, the broth builds entirely from dry white wine, shallots, garlic, butter, and a pinch of red pepper flakes, so there's nothing hidden to worry about. The mussels steam open right in that bubbling, savory liquid, and a final swirl of butter and fresh parsley pulls the whole thing together into something silky and deeply aromatic. Wide bowls are practically mandatory so you can soak up every last drop of broth with crusty bread. It's the kind of dish that looks impossibly impressive for how straightforward the process actually is.
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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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