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!!
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, which is surprising because, even though we’re near the coast, we’re basically landlocked. When Christopher and I want to celebrate, we go to this restaurant for its delicious food and cocktails.
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 sea food. They have an amazing cooking station behind the bar. There is a line of cooking pans with levers that tip their finished products into dishes and bowls. There are water faucets above the cooking pans to wash them after each batch.
I created this recipe in honor of that restaurant.
I’ve never made steamed mussels or clams! How do I do it?
Cooking clams, mussels, crabs and even lobster is pretty much a matter of steaming them out of their shells, so that part is easy.
Do I have to buy mussels in their shells?
No. Although you can make this delightful recipe with fresh mussels in the shell, I love the convenience of using shucked mussels, which also changes the cooking method and shortens the time.
What gives mussels and steamed clams their flavor?
The liquid they’re steamed in contribute a great deal of flavor to mussels and clams. The restaurant I mention above uses chicken broth, butter, herbs and wine. The broth, which they serve for dipping, is so good you could drink it. But Christopher and I try to be circumspect and just soak it up with their fabulous dinner rolls.
Clarified butter also makes shellfish pretty delicious.
How to Cook Mussels with Wine Sauce on Creamy Polenta
Jump to the recipe for instructions. TIP: Prepare the rest of the meal as you’re cooking the polenta, so that everything is finished at roughly the same time.
Process shots for the mussels with wine sauce:
- Polenta, and chicken broth. Bring broth to a boil, add polenta and cook for 20 minutes, stirring every 5 minutes. Add goat cheese and let it melt for another 5 minutes
- Package of mussels, spinach and mushrooms. I love already shucked mussels
- Spinach and mushrooms sautéed in my wok
- Polenta dolloped on two plates and vegetables in the background
- Mussels cooked in wine, basil and chicken broth
Mussels spooned over creamy polenta, ready to eat.
Mussels with wine sauce on creamy polenta from a different view!
Other popular seafood recipes on Dishes Delish:
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!
And as always, may all your dishes be delish!
If you’ve tried this mussels with wine or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
- 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.