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Steamed Mussels in Garlicky White-Wine Broth

Scott Phillips

Servings: four.



  • 3 cups dry white wine (I like Pinot Grigio)
  • 4 lb. mussels, scrubbed and debearded
  • 1/2 lb. unsalted butter, cut into 1/2-inch chunks
  • 1/2 cup pitted Kalamata olives, chopped
  • 1/2 cup lightly packed coarsely chopped fresh flat-leaf parsley (about 1 small bunch)
  • 3 medium cloves garlic, chopped
  • 1/4 cup lightly drained capers, coarsely chopped
  • 6 to 8 drops Tabasco or other hot sauce

Nutritional Information

  • Calories (kcal) : 780
  • Fat Calories (kcal): 500
  • Fat (g): 56
  • Saturated Fat (g): 30
  • Polyunsaturated Fat (g): 4
  • Monounsaturated Fat (g): 18
  • Cholesterol (mg): 190
  • Sodium (mg): 1200
  • Carbohydrates (g): 13
  • Fiber (g): 1
  • Protein (g): 28


  • Bring the wine to a boil in a large pot over high heat. Boil for 4 minutes to reduce it slightly. Add the mussels, cover, and cook, shaking the pot frequently, until they open, 3 to 5 minutes. With a slotted spoon, transfer the mussels to four large bowls, discarding any that didn’t open.
  • Add the butter, olives, parsley, garlic, capers, and Tabasco to the wine and stir gently until the butter blends with the wine. Spoon the buttery broth over the mussels and serve immediately.

Serve with a soupspoon and some crusty bread to sop up the juices.


To debeard the mussels, use your thumb and index finger to feel around the outside of each shell for any fibrous strands and pull. The “beard” should detach easily from the mussel. Do this as close to cooking time as possible, since debearding the mussel kills it.


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