Mussels Steamed in White Wine

Here’s a great go-to recipe that makes a delicious meal in about 15 minutes.  Spoon the mussels, along with some of the broth, over cooked linguini into individual bowls. Or place the whole pot (as seen in the picture) in the middle of the table and share with friends, sopping up the flavorful broth with some crusty French bread.


Mussels Steamed in White Wine

Makes 2 main meal servings or 4 appetizer/side dishes


1 Tablespoon butter

1/2 medium onion, chopped

1 shallot, finely chopped

2 cloves garlic, finely chopped

Salt and pepper to taste

1/2 cup dry white wine

2 fresh thyme sprigs

2 fresh Italian parsley sprigs

2 lbs mussels


In a large Dutch oven or heavy -bottomed large pot, melt butter over medium heat.

Add onion, shallot and garlic to pot and coat with melted butter. Season with salt and pepper to taste, and cook over medium heat until softened- about 3-5 minutes.

Pour in the wine, thyme and parsley sprigs, and cook for another 3 minutes.

Add the mussels and stir them into the liquid. Cover the pot with lid and cook for about 3-5 minutes shaking the pot once or twice to mix the mussels.

Mussels are cooked fully when they finish opening.

Serve immediately.



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