Steamed Mussels with White Wine Broth

How to cook mussels! We cook mussels in a flavorful broth made with white wine, garlic, and shallots in this easy steamed mussels recipe. It is easy, quick, and delicious. Jump to the Steamed Mussels Recipe

Steamed Mussels in White Wine Broth

Our Favorite Way to Cook Mussels

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 fantastic for soaking up with a good loaf of bread.

Steamed Mussels with shallots, garlic, parsley and a white wine broth

More of our favorite seafood recipes: We make this baked salmon with lemon and dill all the time and love this garlicky shrimp scampi!

How to Cook Mussels Perfectly, Every time

We love this steamed mussels recipe so much, and we make it often. Mussels are inexpensive, and the list of ingredients is short.

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. So the moment you get home from the store, take them off any ice, unwrap them and store them in the refrigerator covered with a damp cloth. The wet cloth prevents them from drying out. See the frequently asked questions below for more tips on storing mussels.

Look through the mussels. If you find any cracked or chipped mussels, discard them. If any are open, give them a quick tap on the counter and watch if they close again. If they do not close, discard them.

Remove the beard. Most mussels will have a beard, which is just the fibers that emerge from the mussel shell. 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 it will eventually come out.

Clean them. 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.

Double-check before serving. After steaming, if any of the steamed mussels have not opened, discard them.

Frequently Asked Questions

How long can you keep mussels in the fridge? When stored properly (see below), live mussels will last two to three days in the refrigerator (sometimes longer). However, we try to keep the time to a minimum and cook mussels within a day or two.

How do you store live mussels? Do not store live mussels in water. When you get home from the store, remove them from any ice and airtight bags — the mesh bags are okay. Store the mussels in a colander set over a large bowl. Cover the colander with damp dish towels. Check on the mussels each day (or more often, if possible. Do not let the mussels sit in water and keep the dishtowel damp so that they do not dry out.

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

  • PREP
  • COOK
  • TOTAL

Shallots, garlic, and white wine make the perfect broth for steamed mussels. Serve the mussels in a big bowl with bread on the side so you can sop up all that delicious broth. For tips on storing live mussels and cleaning them, see the article above.

Makes 2 generous servings

Watch Us Make the Recipe

You Will Need

2 pounds mussels, cleaned

1 tablespoon butter

2 small shallots, thinly sliced

2 garlic cloves, finely chopped

1 cup (236 ml) low-sodium chicken stock, see our easy chicken stock recipe

1/2 cup (118 ml) 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

Directions

    Melt butter in a large pot with a 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 the 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, and 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 mussel shell. 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 eventually 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 database to calculate approximate values. We did not include bread in the calculations.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Calories 510 / Protein 48 g / Carbohydrate 28 g / Dietary Fiber 2 g / Total Sugars 6 g / Total Fat 17 g / Saturated Fat 7 g / Cholesterol 133 mg
AUTHOR: Adam and Joanne Gallagher

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58 comments… Leave a Comment
  • jp September 17, 2022, 12:24 am

    Excellent recipe. Quick easy, delicious. I didn’t warm the bread, btw…Thanks!

    Reply
  • Lisa Skelton September 4, 2022, 9:21 pm

    This is the best mussels recipe I have ever had ! Perfect!

    Reply
  • Erika Meir June 13, 2022, 1:13 pm

    Quick and easy and pretty tasty. Must have crusty bread to soak up the sauce. Will make again for a quick meal.

    Reply
  • Amanda May 24, 2022, 7:51 pm

    Absolutely amazing and easy!!! It was my first time making mussels and you wouldn’t even know, it tasted like it came from a restaurant.Thank you for sharing this recipe.

    Reply
  • Sam ubhi February 23, 2022, 2:54 pm

    Perfectly perfect. My first try and I just loved the flavours. Nice bottle of white sauvgnion…….perfect. Thank you so much. It was just the receipe I was looking for.

    Reply
  • John Marvin December 13, 2021, 11:41 pm

    One word – ridiculous. Ridiculously delicious and easy to make. The cream sauce and mussels over pasta was amazing. Thank you for sharing this recipe.

    Reply
  • Amber November 20, 2021, 5:34 am

    This was absolutely delicious! Super easy and will definitely be making it again 😊

    Reply
  • Irene November 7, 2021, 7:52 pm

    This was absolutely delicious! I will definitely be making this recipe again. I’m lactose intolerant so I didn’t include the cream and it still tasted fantastic.

    Reply
  • Jane November 7, 2021, 12:58 pm

    Very easy and so good .Thank you.

    Reply
  • Patti October 23, 2021, 11:35 am

    Love your recipes!

    Reply
  • Dale September 20, 2021, 10:01 am

    I learn something new every time I read one of your recipes or emails. You’ve taken my culinary talents to a new level. THANKS! and Bon Appetit

    Reply
  • Kelly Dean August 30, 2021, 10:18 am

    So I cooked this recipe, and it was delicious! It was my first time eating mussels. However, one of the mussels opened completely and had a huge “foot” hanging out of it! It looked a bit…. Yucky. Would it still be ok to eat? Does this happen often? Thanks!

    Reply
  • Sirena H May 16, 2021, 9:01 pm

    So delicious and easy to make! FYI: As I was soaking them, I made sure to remove any dead mussels (cracked or open shelled mussels that did not close with a gentle tap or pinch). I noticed that 20 min later, more than half my mussels that were previously alive ended up dying and opening their shell (and I was unable to make them close after a gentle tap or pinch). I read online that soaking them in tap water causes the mussels to die. They said that rinsing them under running water is okay and still allows the mussels to clean themselves by expelling stuff. Feel free to read up on this yourself to confirm. I’m so glad I googled it, because otherwise I would have ended up throwing most of my mussels out! Delicious and easy to follow recipe! Will try adding thyme next time as another reviewer has mentioned. Simply delicious and better than other recipes I’ve had!

    Reply
    • Joanne May 17, 2021, 12:48 pm

      Hi Sirena, We are thrilled you enjoyed the recipe. We’ve amended our mussels cleaning tips after your comment about soaking them in water. This is something we picked up years ago, but you are correct, soaking them in water before cooking is no longer recommended. Thanks for bringing this to our attention.

      Reply
      • Tony Bridgens December 6, 2021, 5:58 pm

        I Like the comment “ don’t soak them in water”. They are used to salt water. Good advice.

        Reply
  • Kathy July 28, 2020, 4:46 pm

    After reading all the review, i need to try this recipe. I’m making it tonight for my husband and my sister and brother in law. I will let you know how everyone liked it.

    Reply
  • Helen Young February 14, 2020, 7:52 pm

    Wow! We love mussels and I have always been afraid to make them. This is a great easy DELICIOUS recipe that anyone can make. Thank you also for all of the tips about how to prepare the mussels. My husband and I both loved them ?

    Reply
    • Mike April 2, 2021, 7:02 pm

      Omg! Amazing.. Better than many restaurant..

      Reply
      • Bryan September 20, 2021, 1:02 am

        As an alternative I use Tomato juice from our fresh tomatoes a hint of chilli and after fine straining the juice from the mussels put together with coconut milk. With your ingredients.

        Reply

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