My Recipe Box

Steamed Mussels with Wine, Garlic & Parsley


Serves six to eight.

This dish is part of a laid-back dinner party, with particular emphasis in the laid-back part. (There’s even a suggestion built into the timeline that reads, “Open a bottle of white wine to use in the mussels and the pasta. Pour yourself a small glass.” The sweet and briny mussels are a big part of what makes the dinner both company-worthy and stress free. Learn more about how to choose mussels from the market, and how to cook mussels, including how to discard the “beard” if you find one (don’t worry; it’s easy).

More quick and easy shellfish recipes.

  • 3-1/2 to 4 lb. mussels
  • 2 Tbs. extra-virgin olive oil
  • 1 Tbs. unsalted butter
  • 6 medium cloves garlic, finely chopped
  • 4 shallots, thinly sliced
  • 1/4 tsp. crushed red pepper flakes
  • 1-1/2 cups dry white wine, such as Sauvignon Blanc or any other crisp, herbal white wine
  • 3/4 cup chopped fresh flat-leaf parsley
  • Good-quality crusty bread, sliced or torn into pieces, for serving

Rinse the mussels well under cold water. Pick them over, pulling off any beards and discarding any mussels that are broken or gaping open.

In a large pot with a lid, heat the oil and butter over medium heat. Add the garlic, shallots, and red pepper flakes and cook until fragrant and soft but not colored, 3 to 5 minutes.

Add the mussels, wine, and half of the parsley. Increase the heat to high, and cover the pan. After 2 minutes, remove the lid and toss the mussels well with a large spoon. Cover the pot again and cook until the mussels have opened wide, another 3 to 4 minutes. Add the remaining parsley, give the mussels a final toss, and divide the mussels and the broth among bowls. Serve the bread alongside.

nutrition information (per serving):
Size : based on eight servings, Calories (kcal): 260, Fat (kcal): 9, Fat Calories (g): 80, Saturated Fat (g): 2, Protein (g): 24, Monounsaturated Fat (g): 4, Carbohydrates (mg): 10, Polyunsaturated Fat (mg): 1.5, Sodium (g): 570, Cholesterol (g): 60, Fiber (g): 0,

Photo: Scott Phillips

This is a wonderfully simple, tasty meal and my first time preparing it. I eat mussels whenever it's offered on a menu, but never did I think I'd be able to cook them. Thank you, thank you, thank you.

This was super easy, and it turned out amazing. I went a little heavier on the red pepper flakes and garlic and lighter on the shallots (didn't have enough on hand). Also, I used an inexpensive New Zealand Sauvignon Blanc; it was perfect to cook with and to drink while eating.

Excellent recipe. Made this as an appetizer for Christmas Eve dinner, and my family (who are great cooks) loved it! First time making mussels, although I eat them out all the time. Will certainly make this easy recipe again. So good with crusty bread!

Delicious, yet really simple and quick - the only slightly time-consuming thing is cleaning the mussels (I've never cooked mussels before, although I've eaten them lots in restaurants, so I researched and learned that you should pull the beard out through the hinged side to avoid damaging or killing the mussels - see Added one sliced leek and used 10 garlic cloves instead of 6. Made it for a Christmas Eve dinner with friends, with crusty breadd to dunk, and a salad - perfect for a night when you want a tasty meal but want to conserve both time and effort.

This is an excellent, straight forward recipe. I did not have shallots and substituted a leek which I will do again. I also will confess that I added a few extra Tablespoons of butter at the end...we had very high quality mussels from Maine. A side note, when your bring them out of the fridge and they are open, do not panic. They are in resting mode. Toss them around a bit and the mussels will shut tight.

Excellent! Very tasty. We even increased the amount of garlic, but we are fiends :) The best in-house mussels yet. I think we have started a new tradition on New Years Day. We had this for brunch with some great crunchy bakery bread.

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