The easiest recipe for mussels in white wine sauce. This seafood appetizer is made in one pot, has a quick cooking time and requires only 6 ingredients!
Cooking steamed mussels is very straightforward, but there are a few things to know before you make them.
Below you will find answers to FAQs that will help you prepare this meal like a pro.
How to prepare mussels for cooking?
First, check all the mussels. If you see that some of them are broken, discard them. Those that are open are more likely to be dead but to be sure, tap them a few times against a work surface.
If they don’t close, it’s a sign they are not alive anymore so throw them in the trash.
Now, they are ready to be cleaned.
How to clean mussels?
With a clean scrubbing sponge for washing dishes, remove any spots or debris. You can also use a hard brush, but I find that the sponge does a better job.
If you see a hairy “beard” sticking out from the shell, remove it by pulling it off.
Mussels are now ready for cooking.
How to steam mussels?
First, we prepare the white wine sauce. Saute onion and garlic, then pour in the wine. Let it cook for about 5 minutes so it reduces a bit and some of the alcohol evaporates.
Next, add cleaned mussels and parsley, cover with a lid and let them steam for about 4-5 minutes.
Most of them should be open by that time and those that are not should be discarded.
Bread – fresh French baguette, or any crusty or garlic bread is the best companion to steamed mussels. Dip it in the sauce or go the extra mile and serve dipping olive oil as a side as well.
Cooked pasta like spaghetti or a simple tossed salad are also options.
Or, serve pan-roasted asparagus on the side!
Leftover mussels, if any are perfect for seafood soup, chowder or pasta.
Tips for making mussels
- It is important to buy mussels that are as fresh as possible. Some supermarkets also sell cleaned and pre-cooked ones that only need re-heating.
- Use any white wine you like.
- This mussels recipe has only a few ingredients. For that reason, it is important not to substitute with alternatives (e.g. garlic powder, dried garlic, another type of oil).
More seafood recipes:
Mussels in White Wine
- 2 pounds mussels , see note 1 (900 grams)
- 2 tablespoons olive oil , see note 2
- 1 onion , small, minced (about ½ cup minced)
- 4 garlic cloves minced or pressed
- 1.5 cups white wine
- flat leaf parsley , fresh, finely chopped (about 1/3 cup)
- Check all the mussels: Discard any broken ones and tap any open mussels against a hard surface. If they don’t close, discard those too. With a scrubbing sponge, scrub any dirt, stains off of the remaining mussels. Remove their beards, if you see any (simply pull them off you’re your fingers). Rinse them under water and set aside.
- In a 4-quart (4-liter) Dutch oven, saute minced onion until translucent, about 5 minutes. Add garlic and stir for about a minute or until the garlic releases its aroma. Pour in wine and cook for about 5 minutes.
- Add parsley and cleaned mussels and cover with a lid. Steam for about 4-5 minutes (for fresh mussels) or 2-3 (for pre-cooked) or until most of them are open.
- Best served with crusty bread or garlic baguette!
- Use either fresh or pre-cooked mussels. Fresh take about 4-5 minutes to steam, pre-cooked about 2-3 minutes to reheat.
- This recipe has only a few ingredients so I recommend using olive oil. Either extra virgin or regular cooking olive oil will work.
- If you buy cleaned mussels, the prep time will reduce to 5 minutes.