10 Minute Gourmet: Steamed Mussels in White Wine Sauce


People. This is the fastest, cheapest gourmet dish you could possibly muster on a Tuesday night.

This summer we became the proud recipients of a well endowed gift certificate to The Kitchen Table restaurant in Richmond, VT. Ever since eating The Best Appetizer I’ve Ever Had, combined with my new obsession with back seasons of Top Chef, I’ve been dreaming about my very own pot of steamed mussels the way most people dream of lovers and sunsets.

There’s nothing to it.


White wine
Shallots (optional)
Red pepper flakes (optional)
Heavy cream (optional)
Black pepper
2-lbs mussels (cleaned)

Sort mussels. They should be living and tightly closed. Give the open ones a tap and set aside. If they are alive they will close. Discard any that will not close. Here is one of each:

Start by sautéing finely diced shallots and garlic in about 2 tablespoons of butter.
imageAdd about two cups of white wine, red pepper flakes, salt, and a couple shakes of black pepper. Bring to a boil.

Add mussels and cover pot. Give them a few minutes to open up-this is how you know they are ready! Give the pot a few shakes as they steam. Discard the unopened ones.
Add a splash of cream. Taste and adjust for flavor.
Serve over angel hair pasta with crusty bread.


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