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Steamed Mussels with Wine, Garlic & Parsley

Scott Phillips

Servings: 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

Nutritional Information

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


  • 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.


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Reviews (7 reviews)

  • 12maria55 | 12/25/2018

    This was the second time I tried this. The first was better. Next time I'll use more garlic and better wine and curly parsley.

  • ThirstyAlbritton1 | 09/11/2016

    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.

  • alwaysgrowing | 08/20/2016

    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.

  • Choppies58 | 12/27/2013

    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!

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