Steamed Mussels with White Wine, Garlic, Shallots and Parsley

We absolutely love steamed mussels and always order a plate whenever we dine out. Normally, restaurants charge $12 and up, but it costs a lot less to make at home!

This recipe is not only super quick and easy, but truly delicious! H loves, loves, loves to dip fresh crusty bread into the broth. There are so many variations: white wine, crushed tomatoes, red or green curry, or cream sauce.

Whichever way you choose, the mussels cook in just a few minutes! Add a salad and lunch is ready :)

Bon appétit!

Mussels in White Wine with Garlic, Shallots and Parsley

Adapted from
Serves 4 – 6

  • 3 – 4 lbs mussels
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp unsalted butter
  • 4 – 6 cloves garlic, finely chopped
  • 4 shallots, thinly sliced
  • ¼ tsp crushed red pepper flakes (more if you like it spicy)
  • 1 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
  • ½ cup chopped fresh flat-leaf parsley
  1. Place mussels in a large bowl of cold salted water. Let sit for 10 – 15 minutes
  2. Examine each mussel and discard any that doesn’t close when tapped. Scrub each mussel and pull off any beards. Place mussels in a second bowl of cold water. Do not place back into the original bowl (it’ll be full of icky dirty water)
  3. In a large pot or wok with a lid, heat the oil and butter over medium heat. Add the garlic, shallots, and red pepper flakes and cook until soft (2 – 3 minutes)
  4. Add the mussels, wine, and half of the parsley. Increase the heat to high, and cover the pot. The mussels only take a few minutes (check often). When they open, they’re done. Give a final stir, add remaining parsley and serve with fresh crusty bread drizzled with olive oil

Absolutely delicious!!!



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