Steamed Mussels with White Wine

October 30, 2017

Sonoma County White Wines are wonderful!  Choose a Sauvignon Blanc or a dry Chardonnay for the best results when steaming Mussels.  Mussels are a great protein high in B12 vitamins.


4 pounds mussels, scrubbed clean, discard any broken shells

2 tablespoons olive oil

1 shallot, minced

2 garlic cloves, shaved

4 sprigs fresh thyme

1/2 cup dry white wine

Juice of 1 lemon

1 cup chicken broth, low-sodium

1 tomato, peeled, seeded and cut in large dice

1/2 cup sliced chives

2 tablespoons unsalted butter


Heat oil in a 6 to 8-quart stockpot. Saute the shallot, garlic and thyme. Add the mussels and stir. Now add wine, lemon juice, chicken broth and cover the pot. Steam over medium-high for 5 minutes until the mussels open. Toss in the tomato, chives and butter, recover the pot, and steam for another. Serve with plenty of grilled garlic bread to sop up the broth.