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Mussels in White Wine Sauce

  • Author: Ben Anderson
  • Total Time: 30 minutes
  • Yield: 2 servings 1x


This unique mussels in white wine sauce has great flavor and is super easy to make. We put a slight twist on the normal mussels in white wine sauce recipe with the addition of coconut milk, jalapeños and cilantro. This gives a slight kick and a much creamier sauce.


  • 2 lbs. of mussels
  • 2 cloves of garlic
  • 1/2 cup of minced sweet onion
  • 1 jalapeño
  • 1  cup of dry white wine
  • 1/2 cup of coconut milk
  • 1/2 tsp. salt
  • 6 tbsp. butter
  • 1/4 cup of chopped cilantro


  1. Clean fresh mussels under running cold water lightly scrubbing.
  2. Remove any remaining beards of the mussels.
  3. Throw away any opened mussels.
  4. Mince the garlic cloves, jalapeño and onion.
  5. Add the garlic, jalapeño and onion to a large skillet on medium high heat.
  6. Cook for 2 minutes stirring occasionally.
  7. Add butter and stir until the butter begins to froth.
  8. Add the wine, coconut milk and the salt.
  9. Bring to boil and then reduce the heat to a simmer and cook for 15 minutes stirring occasionally.
  10. Add muscles and cover pan.
  11. Cook for 8 to 9 minutes.
  12. Transfer muscles and sauce to bowls removing any unopened mussels.
  13. Garnish mussels with chopped cilantro.


Shallots can be used to replace the sweet onion.

Nothing beats a good buttered baguette served with the mussels to soak up the sauce.

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes