Spanish · Dinner
Galician White Wine Steamed Mussels
Albarino Steamed Mussels
Galician fresh mussels steamed in albarino white wine with shallot, garlic, and bay leaf, finished with a swirl of olive oil and chopped parsley, served with crusty bread for the broth.
$$
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
420Calories
42gProtein
16gFat
18gCarbs
2gSugar
1gFiber
680mgSodium
64mgChol
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Instructions
1
Prep
Scrub 800g mussels under cold water, pull off beards, discard any open shells that don't close when tapped. Dice 120g shallots, smash 6 garlic cloves, chop 20g parsley, cut 2 lemons into wedges, and toast 2 slices country bread.
2
Bloom
Heat 60ml olive oil in a wide heavy pot over medium-low heat. Add shallots and bay leaves with a pinch of salt, cook 3 minutes until softened. Add smashed garlic and cook 60 seconds until fragrant.
3
Steam
Pour in 240ml albarino, raise heat to high, add mussels in one layer, cover tightly, and steam 4–5 minutes until shells open. Discard any unopened shells.
4
Plate
Lift mussels into warm bowls, ladle wine broth over generously, scatter parsley and black pepper on top, set lemon wedges alongside, and serve with toasted bread for mopping the broth.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 800g (28.2 oz) live mussels
- 240ml (1 cup) Albarino white wine
- 120g (4.2 oz) shallots
- 6 garlic cloves
- 60ml (1/4 cup) extra-virgin olive oil
- 2 dried bay leaves
- 0.5 tsp fine sea salt
- 0.5 tsp black pepper
- 20g (small handful) flat-leaf parsley
- 2 lemons
- 2 slices country bread