Mussels in White Wine

Mussels in White Wine

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20 mussles
2 tablespoons unsalted butter
2 tablespoons good olive oil
3 large shallots
5-6 cloves garlic
½ cup Trader Giotto’s Bruchetta (so much better than canned tomatoes)
1/2 teaspoon saffron threads
1 tablespoon fresh flat-leaf parsley
1 tablespoon fresh thyme leaves
1 cup good white wine
salt & pepper
*1 box of whole wheat fettuccine (optional)
*a loaf of crusty bread (also optional)


Step 1. Chop the shallots, garlic, thyme and parsley. Uncork your wine, measure out a cup, then pour yourself a glass. Drink.

Step 2. Add the olive oil to the pan and heat on medium. When oil is hot, add the butter. Let it melt then add the shallots. Gotta give the shallots a head start then add the garlic about 1 minute in. Sautee the garlic 2-3 minutes but don’t burn.

Step 3. Add the bruchetta, wine, saffron, parsley, thyme, salt (just a touch) and pepper. Then feel your mouth start to water. Bring the mixture to a boil.

Step 4. When boiling, add the mussels, stir well, bring the heat down to medium, then cover the pan. Allow to cook for 10 minutes, until mussels open (Yea, that’s it !). Throw away any mussels that are not open. Stir them in the sauce one more time, and taste the sauce. Add more salt if needed. Turn off the heat, transfer to a large bowl and enjoy!

If you’re using pasta, you’ve got one more step to go:

Step 5. Turn the heat to low and slowly add the cooked fettuccine into the sauce and combine until evenly mixed. Bravo! Turn off the heat and serve. Enjoy with the rest of the bottle of white wine.