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Garlic White Wine Mussels

Garlic white wine mussels are steamed in a 6-quart pot until the shells open, then finished with butter, parsley, and fresh lemon juice. The mussels are tender and briny, with a savory wine broth for serving.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: French
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb mussels fresh, scrubbed and debearded
  • 1 tbsp olive oil
  • 1 shallot finely chopped
  • 4 cloves garlic thinly sliced
  • 1 cup dry white wine such as Sauvignon Blanc or Pinot Grigio
  • 3 tbsp unsalted butter divided
  • 0.25 tsp black pepper
  • 0.25 cup fresh parsley chopped
  • 1 tbsp lemon juice fresh

Equipment

  • 1 6-quart pot with a lid

Method
 

  1. Rinse the mussels under cold running water.
  2. Discard any mussels with cracked shells, and pull off any remaining beards.
  3. Heat the olive oil and 1 tablespoon of the butter in a 6-quart pot with a lid over medium heat.
  4. Add the shallot and cook for 2 minutes, stirring, until softened.
  5. Add the garlic and cook for 30 seconds, stirring, until fragrant.
  6. Pour in the white wine and add the black pepper.
  7. Bring the liquid to a boil over medium-high heat.
  8. Add the mussels and cover the pot.
  9. Cook for 5 to 7 minutes, shaking the pot once or twice, until the shells have opened.
  10. Remove the pot from the heat.
  11. Discard any mussels that remain closed.
  12. Stir in the remaining 2 tablespoons butter, parsley, and lemon juice until the butter melts.

Notes

For the best texture, discard any mussels with cracked shells before cooking and any that remain closed afterward. Refrigerate leftovers for up to 2 days; freezing is not recommended. For a dairy-free option, replace the butter with olive oil.