Steamed mussels with white wine and garlic is an easy one-pot meal ready in 20 minutes! Aromatic vegetables are cooked with fresh mussels for a light appetizer or meal. Check out the essential tips for perfect cooking every time.
Steamed mussels prepared Provencal-style for a taste of southeastern France. This seafood delicacy comes together with the help of white wine and garlic. It’s a simple dish to make as long as you follow some key preparation steps to ensure that the mussels are delicious every time.
With just a few simple ingredients, this steamed mussels recipe makes for the perfect light appetizer, or it can be combined with pasta for a hearty entree. All you need is a big pot, and we are ready to go!
How to make steamed mussels
It seems like enjoying a big bowl of mussels only happens when you are out at a fancy restaurant. Let’s save some money and make this at home. There are endless flavor combinations, here are some basics to make the most epic steamed mussels.
Purchasing
The most important thing to do is to make sure you are purchasing live mussels. To check, lightly tap the open mussels with your fingers to see if they close. Some will already be closed and are alive, do not discard. The mussels should have a light ocean fragrance and not a strong fish-like smell. Make sure to discard any with broken shells.
Once purchased immediately take them out of the plastic bag, store the mussels loose in a bowl. Cover with a damp paper towel or cloth. Drain any expelled liquid at the bottom of the bowl. Do not soak mussels in water or clean them until ready to cook.
Cleaning
You do not need to soak the mussels before cooking, the freshwater can kill them. Instead, right before cooking clean them by running under cold water. Scrub the shells with a brush if you have one, or use your fingertips to remove any excess dirt. You may notice a fibrous brown string coming out from the side, this is the beard (byssal thread) of the mussel and it’s inedible.
Remove the beard by pulling it towards the hinge and outwards of the shell. Some mussels will already come debearded. Note that once the beard is removed, the shellfish will only be alive for a short period so cook immediately.
Cooking
Steaming mussels is a delicious and fast way to cook shellfish using a moist heat cooking method. Using a large high sided pan or pot fitted with a lid, you can first build the aromatic flavors to infuse into the steam and broth. Add mussels, cover and cook over medium-high heat. The liquid will turn into steam when the heat is above 100 °C (212 °F) in the covered pot.
The mussels take about 6 minutes to cook, or until they open. You can check about 3 minutes into cooking, stirring to distribute the ingredients and then recover for a few more minutes. Once the mussels open they are ready to eat, do not overcook as they can become very tough. You can discard any unopened shells. The cooked mussels add a savory seafood flavor to the broth from the juices during steaming.
I’ve also used this steaming technique to make wonderful seafood dishes like my San Francisco Cioppino. You’re going to be amazed at how versatile steaming can be to help create delicious seafood and shellfish meals!
To enhance the flavor of the steamed mussels, I added fresh flavors with a French twist. Butter, shallots, garlic, chopped tomatoes, lemon juice, and white wine, create a light and savory broth. I like to toast baguette slices to dip and for a crunchy texture to the dish.
You may combine any ingredients to the broth, like red wine, leeks, onions, chorizo, saffron, or even coconut milk and curry for Thai flavored mussels. What kind of steamed mussels with you cook? I’d love to hear in the comments section below!
More seafood recipes you might like
Types of mussels to purchase
The most common variety of mussels found at your local market are Pacific green-lipped (New Zealand), and the Atlantic blue mussel. You can find the green-lipped in specialty seafood markets or Asian grocery stores. They are tan and green, and about 3 to 4 inches in length with a more robust and heartier texture. Most commonly you will find the blue mussel, it has a dark almost black shell, with a blue-tinged lip and 2 to 3 inches in length with tender meat and sweet flavor. They both can be prepared using the same cleaning and cooking method, just visually check for the shells to open for doneness.
Steamed Mussels with White Wine and Garlic
Ingredients
- 1 ½ pounds fresh mussels, cleaned with beard removed
- 2 tablespoons unsalted butter
- ½ cup shallots, minced
- 4 garlic cloves, minced
- ¾ cup roma tomatoes, ¼-inch dice
- 1 teaspoon lemon zest, add more to taste
- 2 tablespoons lemon juice, divided
- ½ cup white wine, chardonnay or dry white wine
- 4 wedges lemon
- kosher salt, to taste
- black pepper, to taste
- 2 tablespoon chopped parsley
Instructions
- Wash mussels under cool running water. Scrub the outside and debeard the mussels if present, pull fibrous beard towards the hinge of the shell to remove and discard.
- In a large shallow stockpot heat butter over medium-high heat.
- When butter starts to foam, add shallots and garlic. Stir and cook until shallots are transparent and garlic is soft, about 2 to 3 minutes.
- Add tomatoes, stir and cook, about 2 minutes.
- Add wine, lemon zest and 1 tablespoon lemon juice, stir to combine.
- Quickly add the cleaned mussels to the pot, cover and steam for 3 minutes. Carefully open the lid and stir mussels.
- Cover and steam until mussels are opened up and cooked, 2 to 3 minutes.
- Taste the sauce. If desired, season with remaining lemon juice, zest, salt, and pepper to taste. Top mussels with parsley and serve with lemon wedges.
Equipment
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Hannah says
I’ve got a party coming up and would like to prep in advance as much as possible. What are your thoughts on prepping the broth a day in advance?
Jessica Gavin says
You could chop all of the sauce ingredients, however, the garlic and shallots will create a really strong odor in the refrigerator as it sits.
Fran says
I basically followed your recipe leaving out the lemons and thought it was outstanding. I have been making mussels for over 50 years but wanted to try something different and the addition of the butter did the trick. Thanks!!!
Jessica Gavin says
Great to hear, Frank! So happy that you enjoyed the mussels recipe.
Yvonne says
Wow! This was a great winner of a recipe! Tonight I bought clams and mussels. I did soak my mussels in water. Most of them died. I’m so grateful of this post of yours. I had no idea soaking them would kill them. Great share!
Ali Samee says
I never cooked mussels before.
Cooked them using your recipe.
Came out brilliant.
2kgs of mussels were devoured in minutes by 4 peeps.
Have been getting requests to cook for another group of friends who abstain from alcohol.
What can I use in place of the white wine?
Jessica Gavin says
Great job Ali! You could use some white grape juice instead of the wine. The broth will taste slightly sweeter. You could also use 2 tablespoons of white wine vinegar or apple cider vinegar, and add water so that it reaches 1/2 cup for the recipe.
Hamish Carrodus says
The cooking process ensures all the alcohol evaporates. The wine merely flavours the dish.
oscar apodaca says
Actually the alcohol doesn’t cook away in 3 minutes but there is not enough to get you drunk that’s for sure. If you abstaining from alcohol alternatives will be needed.
Tally Gerard says
Totally fabulous. Makes going out for muscles a futile event. ? Loved the French kick
Jessica Gavin says
Now you’re a mussel pro!
Arlene says
This was an amazing recipe! We’ve made it several times already!
Jessica Gavin says
Thank you, Arlene!
Gilbert says
The mussels recipe was delicious. But the mussels at top of the pan turned out great, the ones at the bottom did not open or did not cook! What did a do wrong?
Jessica Gavin says
Thanks, Gilbert! Often times if there are some stubborn mussels that won’t open you can remove the cooked ones and steam the others a little bit longer. They may just need more time and they are getting as much steam exposure being on the bottom of the pot. They could be a bit stubborn! Some people pry them open and still eat them. Just make sure they look cooked through.
Aleks says
I just made these mussels and all my self-control went out the window! I ate it all by myself – my other family members are not mussel fans. This is a very simple and quick recipe and the mussels taste fantastic. I see this as a fantastic canvas to experiment with other fresh herbs that I might have on hand, however usually the classic wins.
Thank You!!!
Jessica Gavin says
Wow! Great job, Aleks. Yes, you can definitely add other fresh herbs on hands, that would be lovely!
Jamie Carroll says
I love lemon, but the combination of zest of one lemon + 1TB lemon juice overpowered the garlic, shallots, tomatoes, and fresh thyme/oregano, butter, wine broth. I even left out the second TB of juice + lemon wedges.
I think the zest made the dish too sweet for my liking!
I’ll continue to play with the ratios….and I still appreciate your posting of this recipe!
Jessica Gavin says
Thank you for your feedback! Great job adjusting to your taste.
Suevee says
I do mussels fairly often, and my “recipe” is similar, though I use olive oil reather than butter. I often add chopped red bell pepper, or sun-dried tomato bits. I also add oregano (fresh in the summer) and whatever other herbs I may feel like throwing in — sometimes a little pinch of red pepper flakes. If the broth is too thin, you can take the mussels out and keep them warm while you reduce the broth for a minute or two. We like ciabatta bread or rolls with this.
Jessica Gavin says
Great tips!
Louise says
A simple but delicious dish. Highly recommend.
Jessica Gavin says
Thank you Louise!
Sophia says
My mother used to make mussels just like this. After arriving in France, I was used to seeing moules marinieres, but this version, in my opinion, has better flavor.
Made exactly as Jessica laid out. At the end, I took out the mussels and felt I wouldn’t have enough broth, so I added a bit more of the broth ingredients.
All in all, fantastic dish! Thank you for bringing me back home!
Jessica Gavin says
I love it when a dish reminds you of home! Thank you for your feedback, happy cooking Sophia!