When it comes to preparing mussels, less is more! When purchasing mussels, make sure they are tightly closed and only use fresh ones. Make something else if fresh mussels aren’t available! Slices of fresh, crusty bread should be served alongside the broth to be soaked up.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons butter
- ¼ cup shallots, minced
- ¾ cup dry white wine
- 3 pounds mussels, cleaned and debearded
- ½ cup chopped fresh parsley
- ground black pepper to taste
Instructions
- In a medium stock pot, heat butter over medium heat. Add shallots and saute until translucent.
- Pour in wine and mussels. Raise heat to medium/high and steam mussels until shells open, about 5 minutes.
- Pour mussels and cooking liquid into a serving bowl, sprinkle with parsley and freshly ground black pepper to taste. Serve immediately.
Nutrition Facts
| Calories | 158 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 42 mg |
| Dietary Fiber | 0 g |
| Protein | 11 g |
| Saturated Fat | 4 g |
| Sodium | 196 mg |
| Sugars | 2 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
really easy one and really delicious
My son and his 3 friends said they were delicious !
This is a great “basic” recipe. Made several times. Add more butter. You’ll need at least 2 cups of liquid. I always stir in 3 minced garlic cloves & 1 T. of Pesto (store brand) & 1 t. Crushed red pepper flakes to sautéed shallots/wine 30 sec. before adding mussels & cover with lid. When mussels open, I squeeze/stir in about 1/4 of a lemon and lay lemon slice in liquid, cover for 5 min. Lemon and seafood always go together well. Thanks so much for posting this recipe.
Swapped shallots for garlic & onion
Simple and very good! My kids LOVE mussels, so I knew that they would like these. I served them with some lemon wedges, nice! We enjoyed these. Thanks for sharing. 🙂
I made this, added garlic in the beginning. They were outstanding, not to mention super easy!
Simple, delicious classic mussels recipe. Will make again.
I added 2 cloves of minced garlic to the shallots. And I sprinkled Italian seasoning instead of parsley. Awesome with garlic bread to soak up the broth.
Very simple and insanely delicious!
Easy to make and simply fantastic – light but tasty, great with a dense bread to soak up the broth.
Easy and delicious!
I’m in Brussels and was told 1kg of mussels for ea person. I have made this a few times. The last time I used some winter beer that was left over from a party instead of wine, added garlic, and increased the parsley (neighbor said throw in any green herb) and shallots. Best batch yet. Served with steamed artichokes and fresh bread. Everyone was VERY happy.
Used a nice pinot grigio and upped the wine to a full cup-delish!
Simple and delicious ate a pound and one third myself
Excellent dish! I added 3 cloves of minced garlic and used a very dry chardonnay. Even the. Kids enjoyed it…So much I couldn’t get a photo 😉
Simplicity itself, but so delicious. Well done. Followed the recipe exactly, except I didn’t have a decent white wine, so I used what I had. The taste suffered as a result. Don’t scrimp on the wine, and don’t use more than the recipe calls for.
This was so easy and so delicious. I didn’t have shallots and I added some garlic. I also didn’t have fresh parsley so I just threw in some dry parsley. Tasted great and it only took 10 minutes to make!
Great recipe. As we don’t use alcohol but want flavor, we used seafood stock. I would upload a picture but after the two of us attacked three pounds of mussels there are none left!
Family and company really enjoyed these. I made them according to recipe the first batch. The 2nd batch I followed some reviewers comments. I added 2 cloves garlic, extra butter, some cayenne pepper, then poured at bit of 1/4 up cream in juice once mussels were removed and boiled it for a few minutes before pouring over. Both methods were wonderful, but the add ins did nothing but make a good recipe great. Ty
Loved this, added just a little heavy cream, and the broth was great! Best mussels I have ever made.
Easy recipe… Like the others, I tweaked it by using fish broth plus the wine and added 4 cloves of garlic to the saute part. Oh and a TB olive oil. I had 2 lbs and they were very large. Needed to be cooked a little longer or in a wider pot. The ones on the top were cooked but not as much as the bottom ones were. Now I know for the next time.