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Shrimp and mussels recipe in a cast iron skillet with garlic white wine sauce, lemon, and toasted bread

Shrimp and Mussels in Garlic White Wine Sauce

One-pan shrimp and mussels simmered in a garlic, butter, and white wine broth with cherry tomatoes, lemon, and parsley. Serve with crusty bread for dipping.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb fresh mussels scrubbed and debearded
  • 1 lb large shrimp 21/25 count, peeled and deveined, tails optional
  • 3 tbsp olive oil divided
  • 4 tbsp unsalted butter divided, cold
  • 1 shallot finely chopped
  • 6 cloves garlic minced
  • 1/2 tsp red pepper flakes or to taste
  • 1 1/2 cups cherry tomatoes halved
  • 3/4 cup dry white wine such as Sauvignon Blanc or Pinot Grigio
  • 1 lemon juiced, plus wedges for serving
  • 1/3 cup fresh parsley chopped
  • salt and black pepper to taste
  • 1 crusty loaf sliced and toasted, for serving

Equipment

  • 12-inch deep skillet or Dutch oven with lid
  • Stiff brush
  • Colander

Method
 

  1. Prep: Scrub and debeard the mussels, discarding any with cracked shells or that stay open when tapped. Pat the shrimp dry and season lightly with salt and pepper.
  2. Sear the shrimp: Heat 1 tablespoon olive oil in a large deep skillet over medium-high heat. Cook the shrimp about 1 minute per side, just until pink at the edges. Transfer to a plate.
  3. Aromatics: Reduce heat to medium. Add the remaining olive oil and 1 tablespoon butter. Cook the shallot 2 minutes, then add garlic and red pepper flakes and cook 1 minute until fragrant, without browning.
  4. Tomatoes and wine: Add the cherry tomatoes and cook 2 minutes. Pour in the wine, scrape the bottom of the pan, and simmer 2 to 3 minutes.
  5. Steam the mussels: Add the mussels, cover tightly, and cook 4 to 6 minutes, shaking the pan once or twice, until the shells open.
  6. Finish: Return the shrimp and their juices to the pan. Add the remaining 3 tablespoons cold butter, the lemon juice, and most of the parsley. Simmer uncovered 1 to 2 minutes until the shrimp are opaque and the sauce is glossy. Discard any mussels that did not open.
  7. Serve: Taste and adjust seasoning. Top with the remaining parsley and serve with lemon wedges and toasted bread.

Notes

No wine: Use seafood stock, chicken stock, or clam juice plus 1 tablespoon lemon juice.
Creamy version: Stir in 1/2 cup heavy cream after the mussels open and simmer 2 minutes before returning the shrimp.
Pasta: Toss in 12 oz cooked linguine with a splash of pasta water to serve 4 to 6.
Storage: Remove mussels from shells and refrigerate with the shrimp and broth up to 2 days. Reheat gently.