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

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


    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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56 comments… Leave a Comment
  • Aja January 2, 2020, 9:21 am

    I made this for dinner on New Year’s eve, and it was absolutley delicious. It was the 1st time I’ve ever cooked mussels, so it was a little daunting. For anyone else making these for the 1st time, DON’T throw away all the opened mussels. They open up to breathe, so pinch them closed between your thumb and index finger a few times and you’ll see them pull completely closed if they’re still alive. Also, some that are cracked are also still alive, so no need to waste them. Thank you for the recipe, I will be making these again.

  • Phyllis Provo June 23, 2019, 11:20 am

    Adam and Joanne, I have made mussels many times and ways, but your recipe is absolutely the best ever. I made it last night for friends and became an instant hero. Just delicious! Thanks so much for sharing it.

  • 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.


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