These garlic butter mussels are my go-to for a quick, restaurant-worthy appetizer at home. They're buttery, briny, and made fast, perfect with a crunchy bread or pasta. It's the perfect elegant dish for a weeknight meal or casual gathering with friends.
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These garlic butter mussels are the perfect summer dish-light, refreshing, and easy enough for busy weeknights. They come together quickly with a handful of simple ingredients, making them ideal for everything from casual dinners to entertaining. Serve them as an appetizer alongside smoked salmon canapés, or follow them up with buttery lobster rolls for a full seafood spread.
Ingredients and Substitutions
- Mussels. You will want to buy fresh mussels that you will clean and debeard. If you have extra, serve them in this simple seafood risotto recipe.
- Shallots. Shallots add the perfect sweet and delicate flavor. You can sub a yellow onion if needed, but the flavor will be different
- Garlic. Only freshly minced or sliced garlic will work for this mussel recipe. Do not substitute with garlic powder.
- Dry white wine. I suggest a dry Sauvignon Blanc or Pinot Grigio, just like in my chicken with mustard sauce.
- Chicken stock. I recommend chicken broth or stock, but if you don't eat chicken, you can use seafood or vegetable broth.
See the recipe card below for the remaining ingredients and quantities.
Instructions
Step 1: Begin by rinsing, cleaning and debearding the mussels.
Step 2: Melt the butter in a large pot or Dutch oven over medium-high heat. Add the diced shallot and garlic and cook for about 2-3 minutes. Pour in the wine and broth.
Step 3: Add the mussels to the pot and turn the heat to medium-low. Cover and let the mussels steam for 6-8 minutes or until they have opened up.
Step 4: Add in some more butter, salt to taste, chopped parsley and squeeze in a little bit of lemon juice.
Step 5: Stir and turn off the heat.
Step 6: Transfer mussels to a large serving bowl with the liquid. Serve with crusty bread for dipping and extra lemon wedges.
💭Recipe FAQs
The best white wine for mussels is a crisp, dry wine that will contrast well with the richness of the mussels. I recommend Pinot Grigio, Sauvignon Blanc, Chablis, and Muscadet.
Yes, remove the shells and steam them in a large skillet with some leftover broth or wine until they are warm.
Fresh live mussels should have tightly closed shells. If there are open shells, tap them gently with your finger. If the mussel closes, it is still alive. If any do not close, discard them. Throw away any that are slimy, smell fishy or have cracked shells.
Yes, you can freeze mussels. Cook as described and allow them to cool completely. Place them in a freezer-safe bag or container for up to 3 months. Defrost them in the refrigerator overnight before reheating.
Sarah's Top Tips
- Choose mussels that are tightly closed, unbroken and have a mild odor.
- Clean the mussels before cooking by scrubbing them under cold running water and removing any beards (the string-like fibers that stick out from the shell).
- Throw away any mussels that don't open after cooking.
- Do not overcook the mussels. They should be cooked just until they are open.
- Store leftovers in the refrigerator for up to 2 days.
Serving
I recommend serving the mussels with crusty bread, lemon wedges and even a sprinkle of red pepper flakes. Use the bread to soak up the delicious sauce and enjoy with a cold glass of wine.
If you're serving these mussels as a meal, toss them with linguine or spaghetti and add a simple arugula salad on the side.
If you're looking for some additional spice and flavor, you can dip the mussels in Cajun garlic butter sauce.
More Seafood Recipes
- Seafood Risotto with Scallops1 Hours
- Shrimp Scampi with Angel Hair Pasta (Easy 20-Minute Dinner)20 Minutes
- Teriyaki Salmon Bowls30 Minutes
- Baked Halibut Recipe30 Minutes
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Recipe
Garlic Butter Mussels in White Wine Sauce (Quick Summer Seafood Appetizer)
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Ingredients
- 2-3 tablespoons butter
- 1 shallot, diced
- 2-3 garlic cloves, chopped or minced
- ½ cup dry white wine
- 1 cup seafood or chicken broth
- 2 pounds of cleaned mussels
- Salt to taste
- ¼ cup fresh parsley, chopped
- ½ lemon, juiced
- Lemon wedges for serving
Instructions
- Melt 1 tablespoon of butter in a large pot or Dutch oven over medium-high heat.
- Add the shallot and garlic and cook for about 3 minutes.
- Pour in the wine and broth.
- Add the cleaned mussels to the pot and turn the heat to medium-low.
- Cover and let the mussels steam for 6-8 minutes or until they have opened up.
- Add in another 2 tablespoons of butter, salt to taste, chopped parsley and squeeze in some lemon juice.
- Stir and turn off the heat. Transfer to a large bowl with the liquid.
- Serve with crusty bread for dipping and extra lemon wedges.
Sarah's Tips
- Choose mussels that are tightly closed, unbroken and have a mild odor.
- Clean the mussels before cooking by scrubbing them under cold running water and removing any beards (the string-like fibers that stick out from the shell).
- Throw away any mussels that don't open after cooking.
- Do not overcook the mussels. They should be cooked just until they are opened.
- Store leftovers in the refrigerator for up to 2 days.
Alida says
I made this tonight for my husband and he loved it. He said the flavor was amazing and I need to make them again soon for him.
Sarah Hill says
Hi Alida, so happy to hear you both enjoyed the mussels!
Anita says
Fantastic!! I’ve made this with mussels and tonight I’m making it with shrimp and scallops to go over pasta. It is simplistic yet as good as my favorite restaurant. I love that it can stick to pasta and bread perfectly. I’m saving so much money making this in my own kitchen. Thank you for the recipe.
Sarah Hill says
Hi Anita, thank you for the kind words! I have to try this with different seafood next time, really happy you enjoyed the recipe!