Under 30 Minutes

Mussels with White Wine and Butter

In this classic French recipe, the juices released by the mussels help create a sauce.

  • Prep:
  • Total Time:
  • Servings: 4
Mussels with White Wine and Butter

Photography: Petrina Tinslay

Source: Everyday Food, June 2011


  • 3 pounds mussels
  • 3 tablespoons unsalted butter
  • 1 shallot, cut into thin rings
  • 2 garlic cloves, minced
  • 1/2 cup white wine
  • 3/4 cup low-sodium chicken broth
  • Coarse salt and ground pepper
  • 3 tablespoons chopped fresh parsley
  • Crusty bread, for serving


  1. Right before cooking, scrub mussels with a stiff sponge or brush under cold running water. (If the "beards" are still attached, trim them with a knife.)

  2. While cleaning mussels, discard ones with broken shells. Lightly tap the hinge end of any open shells on a work surface. Discard those that don't close.

  3. In a large pot with a lid, melt 1 tablespoon butter over medium-high. Add shallot and garlic. Cook, stirring, until fragrant, 1 minute.

  4. Add white wine and chicken broth. Bring to a simmer over high.

  5. Add mussels; stir to combine. Cover, reduce heat to medium-high, and cook until mussels open, 5 minutes, stirring once. Discard unopened mussels. (It's not unusual to lose a small portion of mussels at this point.)

  6. Season with salt and pepper. Remove from heat; stir in parsley and remaining butter until butter is melted. Serve with crusty bread.


For a tomato version, you can substitute 1 1/4 cups marinara for the chicken broth in this dish.


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