Mussels in White Wine Sauce Recipe

Mussels in White Wine Sauce Recipe
Fat 38% Carbs 20% Protein 43%
Percent Calories

1 serving of mussels in white wine sauce recipe contains 287 Calories. The macronutrient breakdown is 20% carbs, 38% fat, and 43% protein. This is a good source of protein (49% of your Daily Value), potassium (17% of your Daily Value), and iron (118% of your Daily Value).

4 servings
Prep Time
20 minutes
Cook Time
15 minutes



  1. Put the mussels in a bowl of salted water (1 Tbsp salt per quart of water) for 10-15 minutes. Throw out any that are wide open or refuse to close when you handle them as these ones are likely dead. Looking over the closed mussels, see if any still have their beards (long hairy byssal threads which help anchor the mussel to surfaces) and pull them out, pulling slowly and strongly towards the hinge of the shell.
  2. Put 1/2 cup of dry white wine in the bottom of a large pot (at least 4-quart). Add the mussels to the pot. Cover and bring to a boil and then reduce the heat to low. As the mussels cook, they will release their highly flavored water into the pot. Cook until shells have opened, and the mussels are just cooked, looking steamed and soft, 5 to 7 minutes. Take care not to overcook, or the mussels will be rubbery and hard. Once the mussels are cooked, carefully remove them from the pot to a bowl, one-by-one using tongs, including those that have broken loose from their shells. Do not discard the water in the pot!
  3. Let the water in the pot settle for a minute. Any grit will settle to the bottom. Gently pour out the cooking water into a measuring cup, leaving the grit in the pot to discard of later. If the water you've measured out is still a little gritty, filter out the grit using a sieve.
  4. Melt the butter in a medium-sized saucepan. Add the shallots and cook a couple minutes until translucent. Add the garlic and cook a minute more. If you want your sauce to be a little thick, add a teaspoon or two of flour to the pan, stir to combine. (Otherwise skip the flour.) Slowly add about a cup of the filtered mussel cooking water to the saucepan, stirring to create a smooth sauce. Add the minced parsley to the sauce.
  5. Place mussels in serving bowls. Pour some sauce over each bowl of mussels.
  6. Serve immediately. Serve with crusty bread for dipping in the sauce.

Nutrition Facts

For 1 serving of mussels in white wine sauce recipe (280g)

Nutrient Value %DV
Calories 287
Fats 11g 14%
Saturated fats 5g 23%
Trans fats 0.2g
Cholesterol 79mg 26%
Sodium 699mg 30%
Carbs 13g 5%
Net carbs 12g
Fiber 1g 2%
Sugar 1g
Protein 28g
Calcium 76mg 8%
Iron 9mg 118%
Potassium 812mg 17%
Vitamin D 0.1μg 1%
Vitamins and Minerals
Alpha carotene 0μg
Beta carotene 201μg
Caffeine 0mg
Choline 152mg 28%
Copper 0.2mg 25%
Fluoride 60μg
Folate (B9) 107μg 27%
Lycopene 0μg
Magnesium 85mg 20%
Manganese 8mg 339%
Niacin 4mg 24%
Pantothenic acid 1mg 24%
Phosphorus 467mg 67%
Retinol 157μg
Riboflavin (B2) 0.5mg 37%
Selenium 103μg 187%
Theobromine 0mg
Thiamine 0.4mg 30%
Vitamin A IU 857IU
Vitamin A 173μg 19%
Vitamin B12 27μg 1134%
Vitamin B6 0.2mg 15%
Vitamin C 25mg 27%
Vitamin D IU 4IU
Vitamin D2 0μg
Vitamin D3 0.1μg
Vitamin E 1mg 10%
Vitamin K 62μg 52%
Zinc 4mg 34%
Sugar 1g
Sucrose 0g
Glucose 0g
Fructose 0g
Lactose 0g
Maltose 0g
Galactose 0g
Starch 0g
Saturated fats 5g 23%
Monounsaturated fats 3g
Polyunsaturated fats 2g
Trans fats 0.2g
Fatty Acids
Total omega 3 1g
Total omega 6 0.1g
Alpha Linolenic Acid (ALA) 0g
Docosahexaenoic Acid (DHA) 1g
Eicosapentaenoic Acid (EPA) 0.4g
Docosapentaenoic Acid (DPA) 0.1g
Amino Acids
Alanine 2g
Arginine 2g
Aspartic acid 3g
Cystine 0.4g
Glutamic acid 4g
Glycine 2g
Histidine 1g
Hydroxyproline 0g
Isoleucine 1g
Leucine 2g
Lysine 2g
Methionine 1g
Phenylalanine 1g
Proline 1g
Serine 1g
Threonine 1g
Tryptophan 0.3g
Tyrosine 1g
Valine 1g

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