Mussels with Wine Sauce
This mussels with wine sauce recipe combines tender, juicy mussels with a flavorful wine-based broth and sautéed vegetables. Served over creamy polenta, it’s an elegant yet simple dish that makes the perfect centerpiece for dinner with friends or a cozy night in.
Servings 6 cups
Calories 210kcal
Ingredients
Polenta
- 4 cups chicken broth
- 1 cup polenta
- 1/2 teaspoon salt
- 2 ounces goat cheese
Veggies
- 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 3 cloves of garlic
Mussels
- 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
Instructions
Make it!
- 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.4 cups chicken broth, 1 cup polenta, 1/2 teaspoon salt
- Add goat cheese and continue to cook and stir for 5 minutes until the cheese is melted.2 ounces goat cheese
- Meanwhile, put a sauté pan on medium heat, add two tablespoons chicken broth, mushrooms, garlic paste, and salt and sauté for 5 minutes.2 tablespoons chicken broth, 10 ounces sliced portobello mushrooms, 2 large portobello mushrooms, 2 teaspoons garlic paste, 1/4 teaspoon salt
- Add spinach and stir until wilted.10 ounces baby spinach
- Meanwhile, put another sauté pan on medium-high heat, add butter, chicken broth, wine, basil, and mussels, and sauté for 5 - 7 minutes. If you are using fresh mussels in the shell, once the shells open, it's done.2 tablespoons butter, 1/4 cup chicken broth, 1/8 cup dry white wine, 5 ounces mussels, 1 teaspoon dried basil
- Spoon polenta into two shallow bowls or plates. Spoon some mushroom and spinach mixture on the polenta and then top it off with the mussels and wine sauce.
- Eat, smile, and enjoy.
Notes
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!
Helpful tips
- This recipe uses shelled mussels for convenience. If you prefer to steam your own, place chicken broth, wine, and butter in a large skillet with a lid. Add rinsed mussels, bring to a boil, and steam for 8–10 minutes. Discard any mussels that don’t open.
- Pre-cooked, shucked mussels are a great time-saver. I often buy mine at Trader Joe’s—they cut down prep and make the recipe come together quickly.
- While this dish is hearty enough for a meal, it also works beautifully as an appetizer, with or without the creamy polenta.
- For extra flavor, add chopped shallots to the vegetable mixture.
- Love lemon? Stir two tablespoons of fresh lemon juice into the wine sauce for brightness.
- Use a dry white wine such as Pinot Grigio or Sauvignon Blanc to complement the mussels without overpowering them.
- For garnish, sprinkle with fresh flat-leaf parsley or a pinch of red pepper flakes for a bit of heat.
- Avoid microwaving, as it can make the mussels rubbery and dry out the sauce.
- Store any leftover mussels in an airtight container in the refrigerator for up to 4 days.
- If serving the leftovers with polenta, store the mussels and polenta separately to keep the texture of both at their best.
Nutrition
Serving: 1.5cups | Calories: 210kcal | Carbohydrates: 27g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 1065mg | Potassium: 752mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4720IU | Vitamin C: 26.7mg | Calcium: 79mg | Iron: 2.9mg