These show-stopping Mussels in White Wine Garlic Sauce are perfect for date night and easy enough for a weeknight dinner. Every steamed mussel is doused in a rich and bright sauce, making each bite an experience on its own.
Rinse the mussels well under cold water. Pick them over, pulling off any beards and discarding any mussels that are broken or gaping open. If a mussel is slightly open, discard them.
In a large pan with a lid, heat the butter over medium-low heat. Add the garlic, shallots and cook until fragrant and soft but not colored, 3 to 5 minutes.
Add the wine and lemon juice to the pan. Bring to a simmer, add mussels. Increase the heat to high, and cover the pan. After 2 minutes, remove the lid and toss the mussels well with a large spoon. Cover the pot again and cook until the mussels have opened wide another 3 to 4 minutes.
Sprinkle fresh chives over the mussels along with the cut cherry tomatoes and give them one final stir. Scoops some of the mussels and sauce into bowls and serve with crusty bread on the side.
Divide the mussels and the broth among bowls. Serve the crusty baguette and lemon wedges alongside.
Notes
Storing mussels - Mussels need air to survive. Once you get them home, transfer the fresh mussels to a large bowl and keep it in the fridge.
Equipment needed - You need a pot or pan with a tight-fitting lid to properly steam mussels. Once they open, mussels will take up much more room in the pan.
Never boil mussels - Make sure there isn’t more than 1 inch of liquid on the bottom of the pan or else the mussels will boil and not steam (and thus not open).
Serving sizes - PEI Mussels suggests serving 1-1 ¼ pounds of mussels per person for a main dish or ½ pound for an appetizer. This recipe uses 2 pounds total, which should be enough to serve 2 people.