White Wine Mussels are an elegant yet simple recipe, served in a delicious sauce that feels restaurant worthy, without much effort.
With simple, flavorful recipes like Baked Scallops and these wine steamed mussels, you don’t need to head to a fancy restaurant when you want to enjoy a fresh Seafood Dinner.
Sabrina’s White Wine Mussels Recipe
Easy and elegant White Wine Mussels make the perfect dinner for a special occasion. The tender shellfish melt in your mouth, and you’ll find yourself soaking up every last drop of savory sauce with some crusty bread. It comes together in under 20 minutes, for a wonderful, yet easy-to-make dish that is sure to impress. This will fit right in with appetizers like Shrimp Cocktail, or served with Clam Chowder and Lemon Ricotta Pasta. Tips on how to buy and store mussels are listed below the recipe card.
Recipe Card
Ingredients
- 4 pounds fresh mussels
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 2 shallots , minced
- 5 cloves garlic , minced
- 2 cups white wine
- 1 cup chicken broth
- 1/2 lemon , juiced and zested (reserve other half for serving in wedges)
- 1/2 teaspoon black pepper
- fresh parsley , finely minced as garnish
- toasted buttery french baguettes , for serving
Instructions
- Rinse and scrub the mussels well, making sure to clean any sand/debris. Set aside.
- Add vegetable oil and unsalted butter to a large pot on medium heat.
- Add in the shallots, stir to coat, and cook for 2-3 minutes until translucent.
- Add in the garlic, stir, and cook for 30 seconds.
- Add in the white wine, chicken broth, lemon juice and lemon zest, salt, black pepper and crushed red pepper flakes (optional).
- Stir and cook for 2 minutes to bring to a simmer.
- Add in the mussels, cover and cook for 5 minutes.
- Very important: Discard any mussels that have not opened, as they may be unsafe to consume.
- Serve the mussels into a shallow bowl.
- Add the cooking liquid over the mussels and serve with crusty buttery French bread for dipping and white wine to drink with your meal.
Nutrition
Want to save this recipe? Create a free account to easily save your favorite recipes
Chef’s Note
When buying mussels, choose those that are tightly closed or slightly open. Discard any mussels with cracked or wide-open shells as they may be unsafe to consume. Store them in the refrigerator in a bowl covered with a damp cloth or paper towel to keep them moist until ready to cook. The beard, also known as the byssus, is the thread-like membrane protruding from the mussel shell and is not edible. It is recommended to remove the beard before cooking by firmly pulling it away from the mussel.
Table of contents
Can this be made ahead of time?
Mussels are best enjoyed immediately after cooking to savor their delicate flavors and textures. While you can store and reheat them (see the How to Store section in this post), it is recommended to prepare this dish just before serving for the best results.
How to Store
- Store: Remove the mussels from their shells and store them in an airtight container with the rest of the sauce. Keep in the refrigerator for up to 2 days.
- Reheat: To reheat, gently warm with the sauce over low heat until heated through. Be careful not to overcook, as they can become rubbery.
- Freeze: Unfortunately, they do not freeze well once cooked, as they can become mushy in texture when they thaw.
Frequent Questions
Yes, you can if fresh isn’t available. Ensure they are properly thawed before cooking according to the package instructions.
Yes, mussels require some preparation before cooking. Rinse and scrub the under cold water to remove any debris and discard any with cracked shells or ones that do not close when tapped. Additionally, remove any beards (fibrous threads) by firmly pulling them away from the shell.
No, it is not recommended to eat mussels that haven’t opened after cooking. Closed shells mean they are likely uncooked or dead and should be discarded as they may be unsafe to consume. It’s important to prioritize your safety and only consume ones that have opened during the cooking process.
It is best to use a dry white wine that is crisp and acidic and enhances the overall taste without overpowering the delicate flavors of the mussel. Popular choices include Sauvignon Blanc, Pinot Grigio, or a dry Riesling.
Related Recipes
Elegant Seafood Dish
