Mussels in White Wine

Low Sodium Vegetable Broth
Servings icon
Preperation time icon
Prep Time
10 min
Cook time icon
Cook Time
25 min

What You'll Need

  • 5 quarts of small mussels, cleaned and scrubbed (discard any open ones)
  • 2 tbsp. unsalted butter
  • 2 cloves garlic, shaved thinly
  • 1 C. onion, finely chopped
  • 1 stalk of celery, minced
  • 1 bay leaf
  • 4 sprigs of fresh thyme
  • 1 C. Imagine® Organic Low Sodium Vegetable Broth
  • 1 C. dry white wine
  • ¼ C. heavy cream
  • ½ C. fresh flat leaf parsley, chopped
  • Hain® Sea Salt and freshly cracked black pepper

How to Make

  1. Place the butter in a large pot and melt over medium high heat.
  2. Add the garlic, onions, celery, bay leaf and thyme.
  3. Sauté for about 5 minutes or until onion is soft.
  4. Add the mussels and fit pot with a tight lid, shaking the pot side-to-side from time to time.
  5. After about 5 minutes, add the white wine and the Imagine® broth.
  6. Bring to a fast boil, then lower heat and cook for another 5 minutes, or until all the mussels have opened.
  7. Drain the mussels through a colander while reserving the liquid.
  8. Discard any unopened mussels and add them back to the pot with the liquid.
  9. Add cream and parsley.
  10. Toss to coat well.
  11. Adjust seasoning to taste.
  12. Serve in deep bowls with warm, crusty bread.