Easy Baked Salmon Recipe

Steamed Mussels Recipe 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.

How to Make Steam Mussels in White Wine Broth

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.

  1. 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.
  2. 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.
  3. Look through the mussels, if you find any cracked, chipped or open mussels, discard them.
  4. About 20 minutes before making the recipe, place the mussels in a bowl full of fresh water. As the mussels breathe they will expel any sand or grit that is inside the shells.
  5. 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.
  6. 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.
  7. 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 Recipe with White Wine Broth

  • PREP
  • COOK

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.

Makes 2 generous servings

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. About 20 minutes before making the recipe, place the mussels in a bowl full of fresh water. As the mussels breathe they will expel any sand or grit that is inside the shells. 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.

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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37 comments… Leave a Comment
  • Robert Schreiber October 27, 2018, 8:54 am

    I made this with what had in hand. Red onions for the shallots, better than bullion clam broth for the stock, half and half for the cream. I added a bit of dry thyme. It was awesome. I’ve cooked a lot of mussels over the years, this might be best recipe I’ve found. Thanks.

  • Loree Bonin October 22, 2018, 8:05 pm

    Great recipe. First time I have ever cooked mussels. I especially liked the hints on cleaning and prep. My question is which ingredient or ingredients contribute to the high carb content. I am trying to follow Keto. Thanks

  • Eugene Pacheco September 14, 2018, 11:36 am

    My daughter and I tried this receipt and let me tell you it was delicious I could not get enough of the broth that came from the wine and cream and the garlic shallots and fresh parsley my daughter loved it she said we should have this every time for dinner I said if you want little one so thank you my only downside is that I didn’t take a picture of the dish but I’ll do it the next time we make it ok.

  • Patricia Mesko June 5, 2018, 2:00 pm

    100% the best recipe and I have tried many! The splash of cream gives the broth a richness perfect for sopping up with some crispy bread!

  • Marcie February 2, 2018, 9:28 pm

    WOW!!! I don’t give out 5 stars easily… this one is the Definition of 5 Stars! I had to modify a little bit out of necessity (cilantro instead of parsley) and habit (a strip of bacon left from breakfast) and did use my homemade turkey stock from my thanksgiving turkey (which is also 5 star) – Absolutely Fabulous!!! The 1/4 lemon juice squeezed just after diving in when I thought “something’s missing”, was exactly what it needed, brightened it all up perfectly. Strait onto my A+ Mains Pinterest board for safe keeping. Will be coming back to his one a lot!! Thank You!!!

  • Adam January 14, 2018, 6:21 pm

    Do I remove the mussels before I add cream to liquid and take out mussels or do I use the cream while the mussels are in there all together ?Thank you

    • Joanne May 4, 2018, 1:27 pm

      Hi Adam, We add the cream right at the end when the mussels are still in the pot.

  • Lily August 14, 2017, 3:49 pm

    What can I use instead of heavy cream? I don’t eat dairy.

    • Joanne November 22, 2017, 4:39 pm

      You can skip it entirely or use a splash of coconut milk (it will changed the flavor, but will be delicious).

  • Brenden March 29, 2017, 3:33 pm

    I do a fair amount of cooking but my fiance told me this was the best thing I have ever made her. Super simple. The recipe lets the muscles be the star of the show. Side of oven roasted fries, and toasted fresh baguette for dipping. Perfect. 5 stars.

  • Dianne Whiteheart January 27, 2017, 5:23 pm

    Made this tonight it was fabulous! My husband gave it a 12 on a score of 1-10!!!

  • Melissa September 14, 2016, 2:31 pm

    Best broth. Made it tonight. 5-star. Fabulous!

    • Dianne Whiteheart January 27, 2017, 5:21 pm

      Made this tonight and it was fabulous!!! Just like paris. My husband have it a 12 on a score of 1-10!!!

  • Christine June 21, 2016, 5:40 pm

    Yes, delicious!

  • Heather Smith June 11, 2016, 9:06 am

    Hi to all
    After reading the great reviews, we are doing this recipe today. I will let you know how it works out??

  • Christin May 10, 2016, 8:01 am

    I made this last night and it was so super good. The only thing I changed was to use seafood stock because it was all I had on hand. Perfect! I also served this over linguini. My husband couldn’t get enough. I’m definitely making this again.

  • J. Dufour January 16, 2016, 8:22 pm

    This was our first time cooking mussels and this recipe was a stunning success! We will keep this recipe as a must serve for guests. Will make again! Note: We used a Sauvignon Blanc wine from Chile for this recipe….delicious!

  • Law October 31, 2015, 11:42 pm


  • Cassidy July 15, 2015, 11:41 pm

    Big fan of mussle’s broths and this one is top notch

  • Lynda Solar July 1, 2015, 10:03 pm

    Can’t get fresh mussels and wanted to know if I can make this recipe with frozen mussels and if so, how do I adjust cooking time,etc.

    • Joanne July 2, 2015, 11:25 am

      You should be fine using the frozen mussels. (They are generally which are usually cooked before freezing). We have not used them ourselves, but after a quick look around the web, it is best to thaw before using (overnight in the refrigerator should work well).

  • Anna July 21, 2014, 12:01 pm

    It really became my favourite mussels receipt. Sate is delicious. Thanx

  • Ty January 28, 2014, 4:51 pm

    Am I the only one freaking about the mussels being alive. Deep breaths. I can do this.

    • Joanne January 30, 2014, 12:25 pm

      You can totally do this!!!

    • Mia April 2, 2014, 2:57 am

      That freaks me out too.. the thought of holding them and tugging the beards off… I can almost hear their little imaginary screams! 😉 But that’ll be the last thing on my mind when i’m tucking into my piping hot bowl of mussels in wine.. Yum!

      • Joanne April 3, 2014, 10:41 am

        Haha … it’s worth it 🙂

      • Maggie November 24, 2017, 10:04 am

        Ha ha I know what you mean but the deliciousness of them of make up for it

  • Laurie M. February 7, 2013, 9:11 pm

    If I may: reminds me of a joke (one of the few I can remember)
    What do you get when you cross an owl with a clam?

    A mussell that stays up aaaawwwwwlllllll nite!!

    Can’t wait to try your marvelously easy recipe!!

  • Amber August 13, 2012, 6:02 pm

    This recipe sounds lovely! What kind of cream should I use? Sour cream?

    • Joanne August 14, 2012, 10:34 am

      No, use heavy or whipping cream. It makes the broth silky and delish.

  • susan July 3, 2011, 2:32 pm

    great tips! we used a cast iron skillet on the grill til it was very hot; threw the fat, shallots and garlic in, then the mussels. put the grill lid down d
    for about 3min, opened up and added the liquid. sprinkled on fresh herbs just before serving. the hit of the BBQ thanks! oh and got great product from fresh market.

  • jim June 11, 2011, 10:16 pm

    Nice Mussels Recipe 🙂

    I just read how to grow my own garlic now I know what to cook with it.

    Thank You.


  • ccrow November 17, 2009, 8:56 am

    I *love* mussels! This looks like something I need to try. I usually do them w/white wine & some crushed red pepper flakes. I also like to hold them overnight(refrigerated) in salted water; I find it really helps get all the grit out of them.

  • Joanne November 17, 2009, 7:47 am

    Steven – how wonderful, Happy Anniversary!

  • Steven November 17, 2009, 1:49 am

    This really seems like a fantastic version for mussels — My wife will love it! Our anniversary is Monday, so I shall surprise her!

  • Donalyn October 20, 2009, 10:02 pm

    I love mussels – such a tasty bargain aren’t they? Found you from the feature on Refrigerator Soup and so glad that I did. You guys have a lovely blog, great recipes and gorgeous photography. I will be back to see more!

  • Wendi October 19, 2009, 11:17 am

    Congrats on the Refrigerator Soup feature. And the muscles look incredible.


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