Garlic Butter Mussels
PEI mussels steamed and tossed in a garlicky brown butter sauce, a popular restaurant and home appetizer.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 310 kcal
Equipment
- •large pot or deep skillet with lid
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 20 g
- carbs
- 8 g
- protein
- 22 g
- calories
- 310
Instructions
- 1
Discard any cracked mussels or ones that stay open when tapped.
- 2
Melt half the butter in a wide, deep skillet and cook the garlic and chili flakes over medium heat for 1 minute until fragrant, not browned.
- 3
Add the wine and bring to a simmer.
- 4
Add the mussels, cover, and steam 5-7 minutes, shaking occasionally, until the shells open.
- 5
Discard any unopened mussels, then stir in the remaining butter, lemon juice and parsley until the butter melts into a glossy sauce.
- 6
Serve immediately with crusty bread for the sauce.
Chef's tips
Add the second knob of butter off the heat at the end so the sauce stays glossy rather than splitting.
Ingredient substitutions
- white wine → chicken or vegetable stock for an alcohol-free version
Storage
Best eaten fresh; not suited to storage.
Reheating
Not recommended; mussels are best served immediately after cooking.
Common mistakes to avoid
- •Browning the garlic too much, which turns bitter
- •Overcooking the mussels past the point they open
Serving suggestions
Cooked Garlic Butter Mussels?
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