Mussels steamed in white wine sauce is one of the most amazing dishes you'll encounter. While mussels have been consumed for many centuries with many variations of sauces, this has become my favorite, and is a hard one to beat!
With this variation, I have chosen to use Oyster Bay Sauvignon Blanc from Marlborough, New Zealand. It's aromatic flavor and notes of citrus provide a youthful and refreshing touch to this dish, and it pairs very well should you choose to have a glass of it with this awesome meal. On another note, it's not going to break the bank, as you can find it reasonably priced and widely available. Of course, you can replace this wine with a sauvignon blanc of your choice.
Mussels in White Truffle Oyster Bay Wine Sauce
2 lbs live mussles, scrubbed and cleaned
1 French baguette, slice in 1 inch slices
8 tbsp unsalted butter, preferably room temp, split into two 4 tbsp sticks
3 garlic cloves, thinly sliced
1 medium shallot, minced
5 sprigs of thyme
3 sprigs of oregano
1/4 cup parsley, chopped coarse
1 1/2 cups Oyster Bay Sauvignon Blanc
50 g Truffletopia White Truffle Sauce
1/2 tsp salt
1/2 tsp fresh ground pepper
Clean the mussels, and prepare ingredients.
Place bread on cookie sheet or baking sheet and rub lightly with butter.
Take a slice of garlic and rub on each piece of bread. When slice of garlic breaks up, put it back with the garlic to use in the sauce, and repeat with a new slice of garlic, until all pieces of bread have been rubbed with garlic. Set baking sheet aside.
In a large, deep pot, on high heat, add 4 tablespoons of butter until melted.
Add shallot, sliced garlic, salt and pepper. Stir constantly for about 2 minutes.
Preheat broiler on high.
Add thyme and oregano and continue to cook for 1 minute.
Add mussels and cook for 1 minute.
Add wine and cover the pot, steaming mussels for 5 minutes, gently tossing a couple times during the process. After 5 minutes, all mussels should be opened.
Remove the pot from heat. Use a slotted spoon to move the mussels to desired number of serving bowls.
Put the bread in the oven for a minute or two, until golden. (They will toast fast with the broiler on high.)
In the pot with the mussels broth, over low heat, add the remaining 4 tablespoons of butter, Truffletopia White Truffle Sauce, and parsley. Stir until butter is melted.
Slowly pour sauce evenly over the mussels in each serving bowl.
**The bottom of the sauce will be gritty. Stop pouring as you start to see the grit, to avoid transferring grit to serving bowls.**
Serve with garlic butter baguettes and enjoy!
- Dip your garlic bread into truffle wine sauce for extra flavor!