Mussels in Butter White Wine Sauce

  • 13 mins
  • 6 ingredients


  • 1 lb of mussels, cleaned and de-bearded
  • 3/4 cup white wine
  • 3/4 cup clam/tomato juice
  • 3 cloves garlic, sliced
  • 1/2 tsp crushed red pepper flakes
  • 3 tbs butter
These are delicious steamed mussels in a reduced butter and white wine sauce.

  • In a stock pot, combine the wine, clam/tomato juice. Bring to a boil.
  • Add the mussels and cook for 3 to 5 minutes or until opened. Discard any mussels that do not open.
  • Remove mussels from broth and return to a boil.
  • Add butter and reduce broth to about 3/4 cup.
  • Add mussels to bowls and cover with some of the sauce.
  • Serve with crusty bread.

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