Steamed Mussels Recipe
French · Main course · 20 min total
A classic French-style preparation where fresh mussels are steamed in white wine, garlic, and herbs, creating a flavorful broth perfect for dipping crusty bread.
10
min prep
min prep
10
min cook
min cook
2
servings
servings
450
kcal/serving
kcal/serving
Ingredients
- 2 lbs fresh mussels, scrubbed and debearded
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 shallot, finely chopped
- 1 cup dry white wine (e.g., Sauvignon Blanc)
- 1/2 cup heavy cream (optional)
- 2 tbsp fresh parsley, chopped
- 1/4 tsp black pepper
- Crusty bread for serving
Instructions
- Clean mussels: scrub under cold water, remove any beards, and discard any that are open and don't close when tapped.
- In a large pot with a lid, melt butter over medium heat. Add garlic and shallot, sauté until softened, about 2 minutes.
- Pour in white wine and bring to a simmer.
- Add mussels to the pot, cover, and cook for 5-7 minutes, shaking the pot occasionally, until all mussels have opened. Discard any that remain closed.
- If using cream, stir it in and heat through for 1 minute. Season with pepper.
- Sprinkle with parsley and serve immediately in bowls with the broth and crusty bread.
Tips
- For a non-creamy version, omit the cream and add a squeeze of lemon juice.
- Serve with a side of fries or a simple green salad.
- Leftover broth can be frozen and used as a base for seafood soup.
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