Hazelnut 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 briny, tender mussels open right in the pot, releasing their natural juices into a buttery, herb-flecked broth that practically begs to be sopped up with a thick slice of crusty bread. Shallots, garlic, a pinch of red pepper flakes, and a generous pour of dry white wine do all the heavy lifting here, building layers of flavor in a matter of minutes. For anyone navigating tree nut allergies, this is the kind of restaurant-style seafood dish that's genuinely worry-free — every ingredient is straightforward, and there's nothing hiding in the broth that shouldn't be there. The finishing touch of cold butter stirred in at the end gives the sauce a silky, glossy richness that ties everything together beautifully. Serve it in wide bowls and don't skip the bread, because that golden broth at the bottom is absolutely the best part.
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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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