Garlic White Wine Mussels

Why This Is Strictly Keto

Mussels are lean, protein-rich shellfish, and the broth is only butter, garlic, shallot and dry white wine, which adds very little sugar once it simmers. A single large shallot stretched across four portions keeps the carbs modest.

Ingredients

• 2 lb (900 g) fresh mussels, scrubbed and debearded
• 3 tablespoons butter
• 1 large shallot, finely chopped
• 4 cloves garlic, minced
• ¾ cup (180 ml) dry white wine
• ¼ teaspoon red pepper flakes
• ¼ cup chopped fresh parsley
• 2 tablespoons fresh lemon juice
• Fine sea salt and black pepper

Instructions

1. Prep the mussels: Rinse the mussels under cold water. Discard any with cracked shells, or open ones that do not close when tapped.

2. Build the broth: Melt the butter in a large pot over medium heat. Cook the shallot for 2 minutes, then add the garlic and pepper flakes for 30 seconds. Pour in the wine and simmer for 2 minutes.

3. Steam: Add the mussels, cover and cook for 5–6 minutes, shaking the pot once or twice, until the shells open.

4. Finish: Discard any mussels that stayed closed. Stir in the parsley and lemon juice, season to taste and serve in bowls with the broth.

Nutritional Info (per serving, approximate)

Tips

• Buy mussels the day you cook them and keep them cold and uncovered in the refrigerator.
• Use a wine you would drink; a dry Sauvignon Blanc or Pinot Grigio is ideal.
• Spoon the extra broth over a side of sautéed greens.