This mussels with wine sauce on creamy polenta recipe is so good that your taste buds are going to do the cha-cha in celebration!! One of the things I love about this recipe is I used already shucked mussels which makes it so easy. But you can make this delightful recipe with fresh mussels in the shell.
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Great Seafood in an unlikely Place
We go to a fabulous restaurant on Main Street in our small town. It is well known in our area and regularly awarded for its seafood. That’s surprising to me. Why? Because although we live near Boston and close to the ocean, our little town doesn’t exactly scream delicious seafood. You’d expect to find delicious seafood on the coast, in picturesque towns like Gloucester or Marblehead or somewhere on the Cape. But our little town? Not so much.
And yet, we do have great seafood. When Christopher and I want to celebrate, we go to this restaurant for its delicious food and cocktails. It’s just a little on the pricey side, but it’s well worth it for those special occasions!
When we go to eat there, we love to sit at the bar. That’s where they shuck oysters and cook lovely appetizers like mussels and steamers. I’ve watched them like a hawk as they prepare that dish. They have this cool cooking station with pans lined up that are attached to levers that tip the finished product into dishes and bowls. They also have water faucets above the cooking pans to wash them after each batch.
I decided to make a dish that reminds me of that restaurant!
You know what makes their mussels and steamers so scrumptious? The liquid they’re cooked in. Mmmm. The restaurant uses chicken broth, butter, herbs and some wine. It’s so good you could drink it. But Christopher and I try to be circumspect and just soak it up with their fabulous dinner rolls.
For this recipe, I’ve attempted to recreate their broth and I think I’ve been able to do it.
I cook the mussels in that broth. I then serve them over the vegetables on a bed of creamy polenta.
Here are some other seafood recipes on Dishes Delish:
On to the Mussels with Wine Sauce on Creamy Polenta Recipe
First thing I do is start cooking the polenta. I measure out 4 cups of chicken broth and bring it to a boil. I add 1 cup of polenta and stir it every 5 minutes. I let the polenta cook for 2o minutes. I add 2 ounces of goat cheese and let it melt while I stir the polenta for another 5 minutes.
Just a note: I prepare the rest of the meal as I’m cooking the polenta, so that everything is finished at roughly the same time. With my polenta started, I take out the mushrooms, the spinach and the package of shucked mussels.
I LOVE these mussels because they are packaged without the shells! YAY! It’s a win-win for me.
I heat up my wok on medium, add a little chicken broth, some garlic paste and salt and sauté the mushrooms for 5 minutes. I add the spinach and stir it until it becomes wilted.
As you can see, the polenta is done in the background.
Timing the Mussels in Wine Sauce
At the same time the mushrooms and spinach are cooking, I heat a sauté pan on medium heat, add 2 tablespoons of butter, along with some wine, chicken broth, basil and the mussels. It takes about 5 – 7 minutes for the mussels to completely cook.
I dollop some polenta in some bowls.
I spoon some mushrooms and spinach over the polenta and plate the mussels. Look at that yummy broth with the mussels!
I then spoon mussels over the creamy polenta and get ready to eat.
Let’s look at the mussels with wine sauce on creamy polenta from a different view!
I hope you enjoyed this mussels with wine sauce recipe!
Please feel free to leave me a comment. Is there a restaurant you love whose recipes you’ve ever tried to recreate? If so, how did it go? I’d love to know. And if you leave me a comment, please take the time to rate the recipe, as well! I really appreciate it!
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And as always, may all your dishes be delish!
- 4 cups chicken broth
- 1 cup polenta
- 1/2 teaspoon salt
- 2 ounces goat cheese
- 2 tablespoons chicken broth
- 10 ounces sliced portobello mushrooms
- 2 large portobello mushrooms sliced thinly
- 10 ounces baby spinach one package
- 1/4 teaspoon salt
- 2 teaspoons garlic paste or 2 cloves of garlic
- 2 tablespoons butter
- 1/4 cup chicken broth
- 1/8 cup dry white wine
- 5 ounces mussels pre-packaged without shells
- 1 teaspoon dried basil
- In a medium saucepan, set chicken broth to boil, add polenta and 1/2 teaspoon salt and let cook for 20 minutes, stirring every 5 minutes
- Add goat cheese and continue to cook and stir for 5 minutes until cheese is melted
Meanwhile, put sauté pan on medium heat, add 2 tablespoons chicken broth, mushrooms, garlic paste and salt and sauté for 5 minutes
- Add spinach and stir until wilted
Meanwhile put another sauté pan on medium heat, add butter, chicken broth, wine and mussels and sauté for 5 - 7 minutes. If you are using fresh mussels in the shell, once the shells open, it's done
- Spoon polenta into two shallow bowls or plates
- Spoon some mushrooms and spinach mixture on the polenta
- Top it off with mussels and broth
I cook the polenta, mushrooms and spinach and mussels at the same time to cut down on the time it takes to cook! You will have lots of mushrooms and spinach leftover so, it's a great side dish!
You can also use fresh mussels. You can cook them and place them with their shells on the polenta. I just prefer shucked.