Garlic Butter Mussels in White Wine Sauce

Name: Garlic Butter Mussels in White Wine Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2-3 tablespoons butter; 1 shallot (diced); 2-3 garlic cloves (chopped or minced); 1/2 cup dry white wine; 1 cup seafood or chicken broth; 2 pounds of cleaned mussels; Salt to taste; 1/4 cup fresh parsley (chopped); 1/2 lemon (juiced); Lemon wedges for serving

🌟Why You'll Love this Recipe

Perfect summer dish. These garlic butter mussels are light, refreshing, and perfect for a summer barbecue or picnic. Serve them as an appetizer with smoked salmon canapés before enjoying warm lobster rolls with butter.

Fresh, simple ingredients. This mussels recipe is made with just a few simple ingredients making it great for a weeknight dinner.

Quick and easy. The finished dish comes together in just 30 minutes making it a perfect appetizer or meal for busy days.

🥘Ingredients and Substitutions

Ingredients needed to make white wine sauce mussels.

Mussels. You will want to buy fresh mussels that you will clean and debeard. Next time, try mussels in a seafood risotto recipe.

Butter. Unsalted butter is best so you can add your own salt as needed. If you only have salted butter, just add some sea salt to taste at the end, if needed.

Shallots. Shallots add the perfect sweet and delicate flavor. You can sub 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. Make sure it is a wine you will drink.

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

Mussels being rinsed under water in a sink.

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.

Chopped parsley on top of mussels in a pot.

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.

A large bowl of mussels with toasted bread.

Step 6: Transfer mussels to a large serving bowl with the liquid. Serve with crusty bread for dipping and extra lemon wedges.

💭Recipe FAQs

What is the best white wine for mussels?

The best white wine for mussels is a crispy dry wine that will contrast well with the richness of the mussels. I recommend Pinot Grigio, Sauvignon Blanc, Chablis, and Muscadet.

Can you reheat mussels?

Yes, remove the shells and steam them in a large skillet with some leftover broth or wine until they are warm.

How do I tell if mussels are bad?

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.

Can I freeze mussels?

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.

👩🏻‍🍳Chef 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.