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Bowl of white wine steamed mussels with parsley and thyme, lemon wedge and torn baguette on a wooden table

Garlicky White Wine Steamed Mussels with Fresh Herbs

Mussels steamed in a quick white wine, garlic and herb broth, served with bread for dipping.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: French
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 2 lb mussels, scrubbed and debearded / 900 g; discard any with cracked shells or ones that won't close when tapped
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 shallot, finely chopped medium
  • 3 cloves garlic, minced
  • 1 cup dry white wine / 240 ml; Sauvignon Blanc or Pinot Grigio
  • 1/2 cup fresh parsley, chopped
  • 1 tsp fresh thyme leaves
  • 1/2 lemon, juiced
  • 1/4 tsp red pepper flakes optional
  • salt and black pepper to taste
  • crusty bread for serving

Method
 

  1. Scrub mussels under cold water and pull off any beards. Discard any that stay open when tapped.
  2. Melt butter with olive oil in a large Dutch oven over medium heat.
  3. Add shallot and garlic, cook 2 to 3 minutes until fragrant, don't let it brown.
  4. Pour in the white wine, bring to a simmer, and cook 1 to 2 minutes to cook off the raw alcohol smell.
  5. Add mussels, cover with a lid, and steam 5 to 7 minutes, shaking the pot once, until shells open wide.
  6. Discard any mussels that stayed closed. Stir in parsley, thyme, lemon juice, and red pepper flakes.
  7. Ladle mussels and broth into bowls. Serve right away with crusty bread for dipping.

Notes

  • Buy mussels the day you plan to cook them for the freshest result.
  • Keep the lid on the whole time mussels steam, don't peek repeatedly.
  • Save leftover broth to toss with pasta the next day.
  • Serve in wide, shallow bowls so the broth pools around the shells.