Garlic White Wine Steamed Mussels
In short: Fresh mussels steamed open in a garlicky white wine and butter broth with shallots and parsley. Ready in 20 minutes, with bread for dipping. It takes about 25 min in total and makes 2 servings.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 2
- Difficulty
- Easy
- Calories
- 380 kcal
Mussels are one of the fastest, most affordable seafood dinners, and they need nothing more than garlic, shallot, wine and a lid. They steam open in about 5 minutes, releasing a salty juice that mixes with the wine and butter into a broth worth drinking. The only real work is cleaning them properly, which takes a few minutes. Serve in big bowls with crusty bread and a side of fries or salad.
Instructions
- Rinse the mussels in a colander under cold water. Discard any with cracked shells, and any open ones that do not close when you tap them firmly. Pull off the stringy beard from each shell and scrub off any grit.
- Heat the butter and oil in a large pot with a tight lid over medium heat. Cook the shallots for 3 minutes until soft, then add the garlic and bay leaf for 30 seconds.
- Pour in the wine, raise the heat to high and bring to a boil. Boil for 1 minute to cook off the raw alcohol.
- Tip in the mussels, cover and cook for 4 to 6 minutes, shaking the pot once or twice, until most of the shells have opened wide.
- Discard any mussels that stayed closed. Stir in the lemon juice, pepper, cream if using and half the parsley, and heat for 30 seconds.
- Spoon the mussels and broth into large bowls, scatter with the remaining parsley and serve with crusty bread and an extra bowl for the shells.
Tips
- Keep live mussels in the fridge in a bowl under a damp cloth, not in water or a sealed bag, and cook them within a day of buying.
- Leave out the cream for a lighter broth, or replace the wine with extra stock and a splash of lemon juice.
Questions and answers
How do I know if mussels are safe to eat?
Live mussels should smell fresh like the sea, with closed shells or ones that close when tapped. Discard any with cracked shells before cooking and any that stay closed after cooking.
Do I need to remove the beards from mussels?
Yes. The beard is the fibrous tuft sticking out of the shell. Pull it firmly toward the hinge end just before cooking.
Can I use frozen mussels?
Yes. Cooked frozen mussels on the half shell only need to be heated in the broth for 2 to 3 minutes.
How long does it take to make Garlic White Wine Steamed Mussels?
About 25 min in total: 15 min of preparation and 10 min of cooking.
How many calories are in Garlic White Wine Steamed Mussels?
About 380 kcal per serving, with 28 g of protein, 14 g of carbohydrates and 23 g of fat. These values are estimates.
Nutrition per serving
| Calories | 380 kcal |
|---|---|
| Protein | 28 g |
| Carbohydrates | 14 g |
| Fat | 23 g |
| Fiber | 0 g |
| Sugar | 2 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
