* Aromatic and slightly sweet taste from the white wine.
1. The mussels are cleaned and debearded (removes the beard, a tough stringy fiber).
2. A generous amount of butter is melted in a large pot or steamer.
4. White wine is poured into the pot and simmered for a few minutes to reduce.
6. The pot is steamed over high heat for several minutes, or until the mussels have opened.
7. The mussels are tossed in the sauce and seasoned with salt and pepper to taste.
DISCLAIMER: This information is provided for general informational purposes only, and publication does not constitute an endorsement. Kwick365 does not warrant the accuracy or completeness of any information, text, graphics, links, or other items contained within this content. Kwick365 does not guarantee you will achieve any specific results if you follow any advice herein. It may be advisable for you to consult with a professional such as a lawyer, accountant, or business advisor for advice specific to your situation.
today
Copyright © 2026 KwickEAT.com
Designed by KwickPOS is the best restaurant POS