steamed mussels

Steamed mussels with white wine and garlic is an easy one-pot meal ready in 20 minutes! Aromatic vegetables are steamed with fresh mussels for a light meal.

Steamed Mussels with White Wine and Garlic

mussels

unsalted butter

shallots (minced)

garlic

roma tomatoes (¼-inch dice)

lemon zest (add more to taste)

lemon juice (divided)

white wine (chardonnay

lemon

kosher salt (to taste)

black pepper (to taste)

parsley

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.

The flavors of the Mediterranean sing in this steamed mussel dish from Delish.com

Mussels with Tomatoes and Garlic

butter

onion, chopped

garlic,

tomatoes

dry white wine

tbsp. parsley,

kosher salt

black pepper

mussels,

Grilled bread,

I made it with1 cup wine 28 oz tomatoes  3 hot Italian sausages and green olives!! Amazing

Yum! Great recipe. i add lots of chili oil or fresh chili, and fresh parsley 🙌🏻, it is also important to simmer the white wine together with dice tomato and the rest of ingredients.. Good luck!

I just made this recipe with coconut milk to replace white wine and also added some prawns.
It was so easy to make and very delicious.

I just made this recipe, the only addition i made was adding Spanish chorizo, it was a total hit.

Made this for Valentine’s Day! I added extra wine and the Spanish chorizo and it was amazing!

Delicious and very easy to make. I recommend using charred diced tomatoes rather than plain, much more flavorful, and sprinkle with shallots rather than parsley.
Just made this for lunch, thanks for sharing!

Shallots, garlic and white wine make the perfect broth for steamed mussels. When cooking mussels if any are open before cooking, discard them. Once cooked, if any have not opened, discard those also. Serve the mussels in a big bowl with bread on the side so you can sop up all that delicious broth.

Steamed Mussels with White Wine Broth

shallots ,

garlic cloves, finely chopped

chicken

heavy cream

Salt and fresh ground black pepper

Lemon wedges,

baguette, warmed

So delicious and easy to make!  FYI: As I was soaking them, I made sure to remove any dead mussels (cracked or open shelled mussels that did not close with a gentle tap or pinch). I noticed that 20 min later, more than half my mussels that were previously alive ended up dying and opening their shell (and I was unable to make them close after a gentle tap or pinch). I read online that soaking them in tap water causes the mussels to die. They said that rinsing them under running water is okay and still allows the mussels to clean themselves by expelling stuff. Feel free to read up on this yourself to confirm. I’m so glad I googled it, because otherwise I would have ended up throwing most of my mussels out!  Delicious and easy to follow recipe! Will try adding thyme next time as another reviewer has mentioned. Simply delicious and better than other recipes I’ve had!

Omg!  Amazing.. Better than many restaurant..

Wow! We love mussels and I have always been afraid to make them. This is a great easy DELICIOUS recipe that anyone can make. Thank you also for all of the tips about how to prepare the mussels. My husband and I both loved them ?

Steamed mussels are a delicious appetizer or main course and so quick and easy to make at home when armed with a few tips. Our favorites are PEI mussels, but as long as they’re fresh, you can’t go wrong.

Steamed Mussels

rustic bread ((spread

extra virgin olive oil

garlic ((chopped))

thyme

onion or shallots ((chopped))

salt

sugar

parsley ((chopped))

pepper

Rinse the mussels and submerge them in a large bowl of cold water. After a few minutes, live mussels with their shells opened should close up. Discard any mussels whose shells remain open. Scrub any loose barnacles off each mussel shell. Transfer to another clean bowl of water.

Pull off any visible “beards” of seaweed that are attached to the mussels, using a kitchen cloth to grip the seaweed and firmly pull until they come off. After all the mussels are cleaned, toss them in a fresh bowl of water to clean any remaining loose particles. Pour them into a large colander to drain.

Repeat this procedure of soaking and draining if you see there’s sand at the bottom of the bowl. Soaking the mussels longer helps the mussels expel more sand. Once there’s no sand remaining, transfer the mussels to a colander to drain.

Prepare your sliced bread, mixing the extra virgin olive oil, salt, and a pinch of minced garlic together to spread / brush over the bread. You can prepare the garlic toast ahead of time on a sheet pan and place them under a broiler so they toast quickly.

Add 2 tablespoons of extra virgin olive oil to a large thick-bottomed pot on medium low heat. Add 4 cloves chopped garlic, 2 sprigs fresh thyme, ½ cup chopped onions or shallots, and saute until transparent and fragrant (about 5 minutes).

Turn the heat up to high, and add the cleaned mussels, ¼ teaspoon salt and ¼ teaspoon sugar (this balances the acidity in the wine). Stir well. Add ⅓ cup dry white wine, and half of the parsley or carrot greens. Give everything a good stir with a large metal spoon, scooping from the bottom up. Cover the pot tightly. After 1 minute, give everything another stir. You should start to see some mussels opening.

Cover tightly, and let your mussels cook until the liquid boils--about 2 minutes. Give everything another stir so the mussels cook evenly. Put the cover back on and let the mussels cook for another 2 minutes. Check to see all mussels have opened and at this point, you can discard any that have not opened their shells.

Stir in the rest of your chopped parsley or carrot greens and fresh pepper to taste.

Carefully pour your steamed mussels and broth into a large serving bowl (we serve them right out of the pot to keep them hot!), and serve immediately along with the toasted garlic bread––perfect for dipping into the flavorful broth.

Recipe video above. Mussels are highly underrated – they’re cheap, quick and easy to cook, and delicious! This is a classic way to cook mussels - in a garlic white wine butter sauce. Be sure to have plenty of crusty bread to mop up the delicious sauce, it&#x27;s my favourite part!

/ 3 tbsp butter (, unsalted)

onion (, finely chopped (brown, yellow, white))

garlic (, very finely chopped)

(250 milliliters) dry white wine

tomatoes (, deseeded and diced (Note 2))

Lemon ((essential!))

bread ((essential!))

Heat oil in a large, heavy pot over medium heat, melt butter.

Add the garlic and onion, stirring occasionally until onion is soft and fragrant - about 3 minutes.

Turn heat up to high, add wine and bring to boil. Simmer 2 minutes until the harsh alcoholic smell is gone.

Stir in tomatoes, add mussels stir to coat in sauce a bit.

Cover, lower heat to medium high and cook, shaking pot once or twice.

The mussels are cooked when they are open - around 6 to 8 minutes.

Toss through parsley and season to taste with salt and pepper. Be careful with the salt as the mussels are already salty, so taste first.

Drizzle with extra virgin olive oil, and serve with lemon wedgeds on the side so people can use as much as they wish. Serve immediately with crusty bread to mop up the sauce!

Plump steamed mussels in savory garlic sauce are ready in 20 minutes! Our blend of garlic, shallot, white wine and parsley give restaurant-quality flavor!

Simple Steamed Mussels with Garlic

olive oil

shallot,

clam juice

Salt and pepper,

¼ cup roughly chopped flat leaf Italian parsley

Scrub mussels with cool water and a brush and debeard. Place in a colander to drain.

Heat oil in a large heavy-bottom soup pot over medium-high heat. Add in shallot and garlic and cook, stirring until fragrant and just starting to brown, about 1 minute.

Add wine and let cook, 30 seconds to 1 minute or until mostly evaporated.

Add in clam juice and mussels. Cover and increase heat to high. Bring to a boil and cook until the mussels shells open, 4 to 6 minutes.

Season with salt and pepper. Transfer the mussels to four wide pasta bowls. Spoon liquid over the mussels and garnish with parsley. Serve immediately.

This was such a tasty recipe, super easy to make and the flavors were incredible! My daughter and I devoured in five minutes!

Wow! Adding clam juice took these to the next level! Served with crusty sourdough!

Not only was this delicious to make, it looked beautiful too! Thank you for this awesome recipe.

The flavours of this is so gorgeous. It was a hit at our dinner party.

This was my first time cooking mussels and I am in love with this recipe. Thanks for the easy recipe and the step by step instructions. Delish!

Steamed mussels have always been a must-order appetizer when I see them on the menu, but I've always been intimidated to make them at home. This recipe was so easy! Now I can make them whenever I want!!

The mussels in this recipe were so delicious! Everyone loves it; thank you for sharing!

This is such a delicious recipe. I made it last night, and we all loved it. You don't need a lot of fancy ingredients, you just need the right ones!

This is actually perfect for a date night with hubby. I will be trying this recipe.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1674145781/bmrawmff0dpb8yzvsllz.mp4

Our Simple Steamed Mussels recipe has a blend of garlic, shallot, white wine and parsley to give these 20-minute mussels classic French bistro flavor! The preparation is as simple as can be and the resulting plump and tender mussels in delicate garlic sauce are restaurant-quality!

Steamed Mussels with Garlic

Creamy Steamed Mussels Soup made with white wine, garlic, and herbs is an elegant amuse bouche served in a shot glass. It&#39;s the perfect taster to delight guests at a dinner party.

Creamy Steamed Mussels Soup Amuse Bouche

Live mussels (allow more than needed as some might be dead)

ml White wine

150 ml Vegetable stock (/broth)

Bay leaves

Parsley

Lemon

Star anise

Whole peppercorns

Butter (plus extra to finish)

Cooking oil

Shallot

Garlic cloves

350 ml Reserved cooking liquid (Sieve

350 ml Cream ((heavy cream

Salt and pepper

Clean the mussels in cold running water and discard any that remain open or have cracked or damaged shells.

Place a saucepan over medium-high heat and wait for it to get hot before pouring in the mussels, wine, and stock. Add the bay leaves, parsley, star anise, peppercorns, and lemon, and add a tight-fitting lid immediately.

Steam the mussels for a few minutes until they are all open, then strain them through a sieve, retaining the cooking liquid in a bowl underneath.

Place the mussels in a bowl covered with foil.

Steamed mussels

Return the saucepan to the stovetop over medium heat and add the butter and oil.

Saute the diced shallot and garlic until translucent, then add the reserved cooking water. Reduce the volume by half over high heat.

Pour in the cream and reduce the volume by one third over high heat. Sieve the mussels soup to remove the shallot and garlic and return to the saucepan over low heat.

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Top 7 steamed mussels recipes from across the web

The most viewed steamed mussels recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Steamed Mussels with White Wine and...

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Simple Steamed Mussels with Garlic

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The most viewed steamed mussels recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine