Steamed Mussels
Fresh mussels steamed quickly in white wine, garlic and butter until the shells open, served with the fragrant broth.
- Prep
- 10 min
- Cook
- 8 min
- Total
- 18 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 260 kcal
Equipment
- •Large pot with lid
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 14 g
- carbs
- 9 g
- protein
- 20 g
- calories
- 260
Instructions
- 1
Discard any mussels that are cracked or that do not close when tapped.
- 2
Melt the butter in a large pot and cook the garlic and shallot until fragrant, about 2 minutes.
- 3
Add the wine and bring to a simmer.
- 4
Tip in the mussels, cover tightly, and steam for 5-6 minutes, shaking the pot once, until the shells open.
- 5
Stir in the cream if using and half the parsley.
- 6
Discard any mussels that stayed closed, then ladle into bowls with the broth and remaining parsley.
Chef's tips
Buy mussels the day you plan to cook them and keep them cold and covered with a damp cloth, not sealed in plastic, until ready to use.
Ingredient substitutions
- white wine → apple cider or extra stock for an alcohol-free version
- heavy cream → omit for a lighter broth-style mussel pot
Storage
Best eaten immediately; mussels do not keep well once cooked.
Reheating
Not recommended; reheating toughens the mussels.
Common mistakes to avoid
- •Overcooking the mussels until they toughen
- •Keeping mussels that never opened after cooking
Serving suggestions
Cooked Steamed Mussels?
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