French · main

Mussels in White Wine Garlic Broth

Mussels in White Wine Garlic Broth reads citrus 5.9, sourness 5.4 and richness 5.0 on Palate's 0–10 flavor X-ray — a French main, about 19 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.0 / 10
• Sweet & Fruity — 5.4 / 10
• Sour & Bright — 7.5 / 10
• Bitter & Earthy — 1.6 / 10
• Rich & Fat — 5.1 / 10
• Aromatic & Spice — 4.2 / 10

The measured notes (of 18)

Citrus 5.9 · Sourness 5.4 · Richness 5.0 · Fruity 4.9 · Marine & Briny 4.8 · Umami 4.7 · Salinity 4.6 · Allium 3.8 · Funk & Ferment 2.1 · Herbaceous 2.0 · Floral 1.8 · Earthy 1.5 · Sweetness 1.5 · Warm Spice 1.4 · Bitterness 0.8 · Heat 0.8

What's in it (11)

• steamed mussels — 907 g
• unsalted butter — 54 g
• shallot — 40 g
• garlic — 12 g
• dry white wine — 237 g
• heavy cream — 118 g
• flat-leaf parsley — 15 g
• salt — 5 g
• black pepper — 3 g
• baguette — 100 g
• lemon — 65 g

Time & effort: about 19 min · effort: involved

Nutrition (per 100 g, engine-estimated): 171.6 kcal, 15.1 g protein, 8.2 g fat, 12 g carbs

Dietary: Contains meat · Contains seafood · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Rinse the mussels under cold water, scrubbing off any grit and pulling off the fibrous "beard" from each shell. Discard any mussels with cracked shells or that stay open when tapped firmly.
2. Melt 2 tablespoons of the butter in a large pot or Dutch oven over medium heat. Add the shallot and cook, stirring occasionally, until softened and translucent, 3-4 minutes.
3. While the shallot softens, arrange the baguette slices on a baking sheet and toast under the broiler until golden at the edges, 2-3 minutes; set aside.
4. Add the garlic to the pot and cook, stirring constantly, until fragrant but not browned, about 1 minute.
5. Pour in the white wine, scraping up any browned bits from the bottom of the pot, and bring to a simmer over medium-high heat, 1-2 minutes.
6. Add the mussels, cover the pot tightly, and steam until the shells open wide, 5-6 minutes, shaking the pot once halfway through. Discard any mussels that remain closed.
7. Using a slotted spoon, transfer the mussels to a large serving bowl and tent loosely with foil to keep warm.
8. Whisk the heavy cream and the remaining 2 tablespoons of butter into the broth left in the pot; simmer over medium heat until slightly thickened, 2-3 minutes.
9. Stir in the parsley, salt, and pepper, then return the mussels and any accumulated juices to the pot and toss gently to coat in the broth.
10. Divide the mussels and broth among wide bowls and serve immediately with the toasted baguette for dipping and lemon wedges alongside.

Dishes with a similar flavor shape

• White Wine Clam and Chorizo Linguine — Mediterranean
• Spaghetti alle Vongole — Italian
• Shrimp Scampi Linguine — Italian-American
• She-Crab Soup — Southern · Lowcountry
• Pan-Seared Scallops with Garlic Butter — American

Keep reading: what citrus, sourness, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.