Steamed Mussels with White Wine Broth
How to make perfect steamed mussels in a broth made with white wine, garlic, and shallots. Jump to the Steamed Mussels Recipe with White Wine or read on to see our tips for making them.
It is so easy to make steamed mussels at home. Shallots, garlic, and white wine make the perfect broth. As the mussels steam, the broth gets trapped inside the shells. It’s divine, plus, the leftover broth is perfect for soaking up with a good loaf of bread.
We love this steamed mussels recipe so much, we make it often. The mussels are cheap and the list of ingredients is low.
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How to Cook Mussels Perfectly, Every time
If you have never made steamed mussels before at home, here are our best tips for making them.
- Buy mussels from a trusted seafood counter. The nice thing about mussels is the price, even at a gourmet or pricy store you will only be paying about $5 to $6 a pound.
- Remember that when you buy them, mussels are alive. The moment you get home from the store, take them off any ice, unwrap them and store in a cool area.
- Look through the mussels, if you find any cracked, chipped or open mussels, discard them.
- Most mussels will have a “beard,” which is just the fibers that emerge from the shell of the mussel. It’s best to remove this. To remove it, hold a mussel in one hand using a dry towel. Then, pull the beard out and away from the mussel with your other hand. Sometimes it can be a bit tricky to remove, but will come out.
- Use a firm brush to remove extra sand and the odd barnacle. Rinse the cleaned mussels under cold water, and then move on to cooking them.
- After steaming, if any of the steamed mussels have not opened, discard them.
Recipe updated, originally posted October 2009. Since posting this in 2009, we have tweaked the recipe to be more clear. – Adam and Joanne
Steamed Mussels with White Wine Broth
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.
You Will Need
2 pounds mussels, cleaned
1 tablespoon butter
2 small shallots , thinly sliced
2 garlic cloves, finely chopped
1 cup low-sodium chicken stock, see our easy chicken stock recipe
1/2 cup dry white wine
Splash heavy cream
1/4 cup roughly chopped fresh parsley
Salt and fresh ground black pepper
Lemon wedges, for serving
1 baguette, warmed for serving
Melt butter in a large pot with lid over medium heat. When the butter begins to bubble, stir in the shallot and garlic. Cook until softened, about 5 minutes.
Add the chicken stock, white wine, and mussels then give them a good toss. Cover the pot with its lid and cook until all mussels have opened, 6 to 10 minutes. If any mussels do not open, discard them.
Remove the pot from the heat then stir in the cream and parsley. Taste the broth then adjust to taste with salt, pepper, or more cream.
Serve in big bowls with lemon wedges and plenty of warmed bread to sop up the broth.
Adam and Joanne's Tips
- How to Clean Mussels: Look through the mussels, if you find any cracked, chipped or open mussels, discard them. Most mussels will have a “beard,”which is just the fibers that emerge from the shell of the mussel. It’s best to remove this. To remove it, hold a mussel in one hand using a dry towel. Then, pull the beard out and away from the mussel with your other hand. Sometimes it can be a bit tricky to remove, but will come out. Finally, use a firm brush to remove extra sand and the odd barnacle. Rinse the cleaned mussels under cold water, and then move on to cooking them.
- Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values. We did not include bread in the calculations.