Sablon-Style Mussels with White Wine and Herbs

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Plump mussels steamed in a fragrant white wine broth with fresh herbs, served with a crusty baguette for the perfect brasserie-inspired appetizer. This Belgian-inspired seafood recipe, ready in about 35 minutes, pairs mussels, unsalted butter, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs mussels
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 1 large shallot
• 3 cloves garlic
• 1 cup dry white wine
• 1/2 cup fresh parsley
• 1/4 cup fresh chives
• 2 tbsp all-purpose flour
• 2 tbsp heavy cream

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Instructions

1. Step 1: Scrub the mussels under cold running water and remove any beards. Place them in a large pot with a tight-fitting lid and add the white wine. Cover and bring to a simmer over medium-high heat for 5-7 minutes until all mussels have opened; discard any that remain closed. Remove the mussels and set aside, reserving the cooking liquid.
2. Step 2: In a separate large skillet, heat the butter and olive oil over medium heat until melted. Add the finely chopped shallot and cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for 1 minute until fragrant.
3. Step 3: Stir in the reserved cooking liquid, chopped parsley, and chives. Bring to a gentle simmer and season with salt and pepper. If using, stir in the heavy cream and cook for 2 minutes until slightly thickened.
4. Step 4: Add the cooked mussels back to the skillet, turning to coat in the sauce. Mix the flour with 2 tbsp cold water to make a slurry, then stir into the sauce. Cook for 2 minutes until the sauce thickens and coats the back of a spoon.