Mussels in White Wine and Garlic


Be sure to buy live mussels. Any open mussels that do not close when you press their shells a few times are dead, and you should discard them.


  • 2 cups dry white wine

  • 4 large shallots, finely chopped

  • 4 garlic cloves, finely chopped

  • ½ teaspoon salt

  • 4 pounds live mussels

  • cup mixed fresh herbs, such as flat-leaf parsley, chervil, or basil, chopped

  • 6 tablespoons butter, cut into pieces


  1. Rinse and scrub mussels under cold running water. Using your fingers or a paring knife, remove beards (strings that hang from the mussels' shells), and discard.

  2. In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt. Simmer 5 minutes. Add mussels.

  3. Cover, and increase heat to high. Cook until all mussels are open, about 5 minutes. Stir in herbs and butter. Remove from heat. Divide mussels and broth among four bowls. Serve immediately.

    mussels in white wine
    Gentl & Hyers
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