Garlic White Wine Steamed Mussels (Printable Version)
Plump mussels steamed in a fragrant broth of garlic, white wine, and herbs—ideal for dipping with crusty bread.
# The Ingredients You'll Need:
→ Main Ingredients
01 - 2 lbs (900 g) fresh mussels, scrubbed and debearded
02 - 2 tbsp olive oil
03 - 4 garlic cloves, thinly sliced
04 - 1 small shallot, finely chopped
05 - ½ tsp red pepper flakes (optional)
06 - 1 cup dry white wine (e.g., Sauvignon Blanc)
07 - 2 tbsp unsalted butter
08 - 2 tbsp chopped fresh parsley
09 - Salt and black pepper to taste
→ To Serve
10 - Lemon wedges
11 - Crusty bread or gluten-free bread (optional)
# Step-by-Step Instructions:
01 - Rinse mussels under cold water, discarding any with broken shells or those that don’t close when tapped.
02 - In a large pot or Dutch oven, heat olive oil over medium heat. Sauté garlic, shallot, and red pepper flakes (if using) until fragrant, about 2 minutes.
03 - Increase heat to high. Pour in white wine and bring to a boil.
04 - Add mussels, cover with a tight-fitting lid, and steam for 5–6 minutes, shaking the pot once or twice, until all mussels open.
05 - Remove from heat. Discard any mussels that haven’t opened. Stir in butter, parsley, and season to taste. Serve immediately in bowls with broth, garnished with lemon wedges and bread on the side.
# Additional Tips::
01 -
- Ready in just 20 minutes from start to finish
- Restaurant quality results with minimal ingredients
- Impressive enough for entertaining yet simple enough for weeknight cooking
- Perfect balance of garlic and wine flavors without overwhelming the delicate mussels
02 -
- Mussels cook incredibly quickly, making this one of the fastest gourmet meals you can prepare
- The broth develops an amazing depth of flavor despite the short cooking time
- Each mussel provides its own natural sea salt to the broth
03 -
- Always monitor the garlic closely when sautéing the moisture from the shallots helps prevent burning, but the line between golden and bitter is thin
- Let the mussels tell you when theyre done opened shells indicate perfect cooking, while unopened shells after cooking indicate that particular mussel should be discarded
- Save time by asking your fishmonger to clean the mussels for you many will debeard and scrub them upon request