Sweet, juicy mussels are bathed in a garlicky white wine sauce and steamed just until they open. Pair the steamed mussels with crusty bread for mopping up all that sauce and enjoy as an easy appetizer or main dish.
More Mussels, S’il Vous Plâit!
When we visited Paris a few years ago, we couldn’t turn a corner without discovering yet another French bistro serving mussels in a delectable broth with sliced baguettes for dipping. And I was more than happy about it.
I love shellfish, and steamed mussels are such an easy appetizer or meal that delivers a whole lot for the buck. Plus, they’re such a fun way to eat in a group!
This is a dish that proves that the simplest of recipes are often the best. Fresh mussels are already naturally juicy and sweet, so they don’t need much to dress them up. A glug of white wine, a squeeze of lemon juice, finely minced garlic and shallot, and as much parsley as you like are all they really need.
Ma oui, these mussels are good.
Enjoy! Heidi
Heidi’s Tip: Don’t Skip the Prep Work!
Mussels are filter feeders, so there can be a decent amount of sand or grit hiding inside them.
To clean your mussels for steaming, soak them in 2 quarts of water with ¼ cup flour for about 20 minutes. As the mussels breathe in the flour water, they’ll exhale grit and become plump for a delicious bite.
Once that’s taken care of, you’ll have to debeard them. (Funny name, easy process!) Look for the thin membrane on each mussel and pull it down and off using your fingers. Your mussels might not have this membrane if you bought them pre-cleaned, but check them all to be safe.
The Garlic White Wine Broth I Use for Steaming Mussels
The full recipe, with amounts, can be found in the recipe card below.
The broth used to steam the mussels transforms into the sauce they’re served in. It’s a simple combination of:
- Minced garlic
- Shallots
- White wine
- Red pepper flakes
Once the mussels have finished steaming, I like to add freshly squeeze lemon juice and chopped parsley to brighten up the dish.
Heidi’s Tip: Choose a dry white wine you like to drink yourself. And pour yourself a glass as a tester as you cook! 😉
How to Steam Mussels in 4 Easy Steps
- Cook the aromatics. Sauté the garlic, shallot, and red pepper flakes until softened and fragrant. I like to use a mixture of butter and oil for sautéing the aromatics; the butter adds richness while the oil keeps the butter from burning.
- Add the mussels and white wine. Bump up the heat and cook for about 2 minutes.
- Steam the mussels just until they crack open. After the initial 2 minutes of cooking, you’re going to give the mussels a good stir, pop on the lid, and cook for another 4-ish minutes.
- Brighten things up with lemon and parsley. For authentic French-style mussels, both are a must!
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Steamed Mussels Recipe
Ingredients
- 2 pounds mussels (cleaned and debearded)
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
- 3 cloves garlic, minced
- 2 shallots, minced
- ¼ teaspoon kosher salt
- ¼ teaspoon crushed red pepper flakes
- ½ cup white wine, such as Sauvignon blanc*
- 2 tablespoons fresh lemon juice
- ½ cup chopped Italian flat leaf parsley
Instructions
- Wash 2 pounds of mussels with a stiff brush and cut off the beards. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large, high-sided skillet over medium.
- Add the 3 cloves minced garlic, 2 shallots (minced), ¼ teaspoon kosher salt, and ¼ teaspoon crushed red pepper flakes and cook until fragrant and soft, stirring occasionally, 1-2 minutes.
- Add the mussels and ½ cup wine, stir to coat, then raise the heat to high. Cook for 2 minutes, stir and cover with a lid, and cook for 4-5 more minutes or until the mussels have opened. Stir in 2 tablespoons lemon juice and ½ cup chopped parsley.
- Serve in bowls with broth and garlic toasts for sopping the broth.
Notes
Nutrition
What to Serve With Garlic White Wine Mussels
- Bread: Crusty baguette, Garlic Bread, or Rolls
- Pasta: Buttered Noodles, Asparagus Risotto, or Creamy Lemon Orzo
- Salad: Basic Arugula Salad, Italian Salad, or Wedge Salad
- Garlic Fries (do it!!)
Storage Tips
Steamed mussels are best enjoyed right away, but any leftovers (including the white wine sauce!) can be tossed with spaghetti or linguine to make a light pasta dish. Or, remove the mussels from their shells to use in a soup or salad. Cooked mussels need to be eaten within 2 days.
More Easy Seafood Recipes
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