Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
How to cook Mussels with Garlic White Wine Sauce Recipe
Methods to cook dinner mussels in a easy, but completely scrumptious method – steamed in a garlic white wine lemon sauce! It’s fast, straightforward and the very best half is mopping up the unimaginable sauce with crusty bread!
Mussels recipe
Mussels are extremely underrated – they’re low cost, fast and straightforward to cook dinner, and scrumptious!
And there’s one thing so spectacular about putting a large bowl of mussels on the desk for household and associates to get caught into with their fingers. No cutlery round these components – simply a lot of napkins!
Methods to cook dinner mussels
This recipe I’m sharing right now is a really traditional option to cook dinner mussels – steamed in a garlic butter white wine broth. It’s very fast and straightforward, and actually makes essentially the most of mussels:
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Saute aromatics to create the flavour base (butter, garlic, onion), cook dinner off white wine then stir by tomato (color, provides texture, curiosity and a little bit of flavour);
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Add mussels;
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Clamp lid on, cook dinner 8 minutes shaking a few times;
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When cooked, mussels will open;
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Pour the mussels and all of the broth in a giant bowl – or serve it straight from the pot!
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Crack the mussel open, scoop up broth and devour!
Are you able to eat mussels that haven’t opened?
Sure you may! It’s an outdated wives story that mussels that don’t open are off. The one cause to not eat mussels that don’t open are if they’re too laborious to pry open!!
Methods to inform if mussels are contemporary?
Straightforward – the odor. When uncooked, mussels odor contemporary, just like the ocean. Off mussels odor very disagreeable. Simply belief me after I say you’ll KNOW if they’re off!
What you want for steamed mussels
Basically, the one elements it’s essential to make actually tasty mussels is garlic, white wine and butter or olive oil. The whole lot else you see under are extras that add an additional component of flavour, however they aren’t obligatory.
White wine actually is the ingredient that makes all of the distinction right here. Wine provides complexity and flavour to the sauce of an in any other case quite simple recipe. Non alcoholic sub – low sodium chicken broth/inventory.
One of the best half is the SAUCE!
It is perhaps completely inappropriate to say this, however for me, the very best a part of each mussel recipe I’ve each tried or ordered is the SAUCE.
Because the mussels cook dinner, they drop an astonishing quantity of liquid which is actually actual (and free) seafood inventory. The BEST inventory one might ever ask for!
So when the mussel juices mingles with every little thing else within the pot, you find yourself with essentially the most outrageously tasty sauce to dunk bread into!! – Johnsat x
Extra mussel recipes
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Spanish Paella
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Mussel pasta – cook dinner mussels per this recipe, take away meat from mussels, leaving some in shell for presentation. Prepare dinner pasta, then toss pasta into skillet with the sauce from these mussels, then toss in mussels, lemon juice, season to style!
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Seafood Marinara Pasta – cook dinner mussels per recipe, take away meat from mussels and use within the Marinara Pasta recipe. Add the cooking broth from this recipe into the tomato sauce within the Marinara Pasta recipe and cook dinner down to scale back. AMAZING!??
Watch methods to make it
Watch methods to cook dinner mussels in garlic white wine butter sauce!
Ingredients
- 50g / 3 tbsp butter , unsalted
- 1/2 onion , finely chopped (brown, yellow, white)
- 3 garlic cloves , very finely chopped
- 1 kg / 2 lbs mussels , bearded and scrubbed (Note 1)
- 1 cup (250ml) dry white wine
- 2 tomatoes , deseeded and diced (Note 2)
- 1/4 cup flat leaf parsley , roughly chopped
- Lemon wedges (essential!)
- Crusty bread to serve (essential!)
Instructions
- Heat oil in a large, heavy pot over medium heat, melt butter.
- Add the garlic and onion, stirring occasionally until onion is soft and fragrant – about 3 minutes.
- Turn heat up to high, add wine and bring to boil. Simmer 2 minutes until the harsh alcoholic smell is gone.
- Stir in tomatoes, add mussels stir to coat in sauce a bit.
- Cover, lower heat to medium high and cook, shaking pot once or twice.
- The mussels are cooked when they are open – around 6 to 8 minutes.
- Toss through parsley and season to taste with salt and pepper. Be careful with the salt as the mussels are already salty, so taste first.
- Drizzle with extra virgin olive oil, and serve with lemon wedgeds on the side so people can use as much as they wish. Serve immediately with crusty bread to mop up the sauce!
Notes
UNOPENED MUSSELS are fine to eat, if you can pry them open! It’s an old wives tale that mussels that don’t open are off and should be discarded.
1. Mussels – to tell if mussels are fresh, just smell them when raw. They should smell like the ocean. If they are off, trust me, you will know because they will not smell nice!
Mussels nowadays are often sold in packs, already cleaned and debearded.
To scrub yourself, use a dishwashing scrub and scrub the shells to remove loose bits.
To remove beard, use your fingers to get a good grip on the “beard” (stringy bits) hanging out of the side of the mussels, then pull firmly to yank it out.
2. Tomatoes – Cut in half then use spoon to scoop out watery centre. Then dice.
3. Nutrition per serving, assuming all broth is consumed.
Did You Make This Recipe?
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