Peanut Free Mussels in White Wine
Few dishes feel as effortlessly impressive as a big pot of mussels steamed open in a fragrant, buttery broth. The combination of dry white wine, shallots, garlic, and a pinch of red pepper flakes creates a broth that is deeply savory with just enough heat to keep things interesting. A final swirl of butter and a handful of fresh parsley stirred in at the end gives the whole thing a silky, restaurant-worthy finish. The good news for anyone navigating nut-free cooking is that this recipe is naturally free of peanuts and tree nuts — no substitutions needed, no label-reading anxiety, just clean, simple ingredients doing all the work. Shellfish dishes can sometimes hide unexpected additions in pre-made sauces or seasoning blends, but here everything goes straight into the pot from scratch, so you stay in full control. Serve it with crusty bread to mop up every last drop of that incredible broth, because leaving any behind would genuinely be a shame.
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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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