Oats Free Mussels in White Wine
Steamed mussels in a garlicky white wine broth are one of those dishes that feel restaurant-worthy but come together in a single pot with minimal effort. The briny sweetness of the mussels pairs beautifully with the dry wine, shallots, and a finishing swirl of butter that makes the broth genuinely worth mopping up. For anyone navigating an oat sensitivity, this is the kind of recipe that requires zero substitutions or label-checking — every ingredient here is naturally free of oats from start to finish. The only optional addition is crusty bread for serving, which you can easily swap for a gluten-free loaf or skip entirely without losing anything from the dish itself. Fresh parsley and a pinch of red pepper flakes round out the broth with brightness and just a gentle kick of heat. Serve it in wide bowls with plenty of that silky, wine-laced broth and dinner feels effortless and a little bit special.
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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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