10 Surprisingly Tasty Recipes That Start With Leftover Wine

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There’s nothing quite like a big bowl of mussels steamed in white wine — it’s elegant enough for entertaining yet easy enough for a weeknight. The white wine mingles with garlic, shallots, and fresh parsley to create a fragrant broth that’s perfect for dipping crusty bread. The mussels open up as they steam, releasing their own briny juices that enhance the sauce naturally. This dish feels restaurant-worthy but comes together in less than 20 minutes

Ingredients (for 2-3 servings):

• 2 lb fresh mussels, cleaned and debearded
• 1 cup dry white wine
• 2 tbsp olive oil
• 2 shallots, finely chopped
• 3 garlic cloves, minced
• 2 tbsp unsalted butter
• ¼ cup fresh parsley, chopped
• Salt and pepper, to taste
• Lemon wedges, for serving

Instructions:

1. Rinse mussels under cold water, discarding any that are cracked or don’t close when tapped.
2. Heat olive oil in a large pot over medium heat. Add shallots and garlic, cooking until fragrant and softened, about 2 min.
3. Pour in the white wine and bring to a simmer.
4. Add the mussels, cover with a lid, and cook for 5–7 min., shaking the pot occasionally, until the mussels have opened.
5. Remove from heat, stir in butter and parsley, and season lightly with salt and pepper.
6. Serve immediately with lemon wedges and crusty bread for dipping.