
Mussels in White Wine Sauce
Mussels are so easy to cook and once they’ve been properly cleaned, you can have something delicious on the table within 15 minutes. Recipe from Paleo Leap
Ingredients
- 2 lb mussels fresh, cleaned
- 3 tbsp cooking fat
- 1/4 cup shallots or onions, minced
- 1 1/4 cup dry white wine
- 4 sprigs parsley
- 3 sprigs thyme
- 1 small bay leaf
- salt
- pepper
- 1 lemon zest
- 1/4 cup parsley fresh, chopped
Instructions
- Prior to do any of the cooking for this recipe, make sure that you’ve followed the above instructions on how to clean the mussels and discard the dead ones.
- In a very large skillet over a medium-high heat, melt the cooking fat and sauté the shallots or onions until translucent and tender, about 3 to 5 minutes.
- Add the wine, parsley sprigs, thyme and bay leaf. Turn up the heat and allow the mixture to come to a boil. Reduce the heat and continue to simmer, allowing the wine to reduce. Simmer for 3 to 4 minutes.
- Add the mussels and cover the skillet completely. Cook for 4 to 5 minutes, being sure to toss the covered skillet a few times.
- After about 4 minutes, all the shells should have opened. Any shells that have not opened at this time are no good and must be discarded. Taste and season with salt and pepper if needed. Remove the bay leaf.
- Serve drenched in the white wine sauce and sprinkle with lemon zest and chopped parsley.
Nutrition
Nutrition Facts
Mussels in White Wine Sauce
Amount per Serving
Calories
276
% Daily Value*
Fat
13
g
20
%
Saturated Fat
5
g
31
%
Cholesterol
42
mg
14
%
Sodium
355
mg
15
%
Potassium
531
mg
15
%
Carbohydrates
12
g
4
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
15
g
30
%
Vitamin A
621
IU
12
%
Vitamin C
32
mg
39
%
Calcium
58
mg
6
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

By Jason Fung, MD
Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.