Rating: 3.37 stars
266 Ratings
  • 5 star values: 63
  • 4 star values: 55
  • 3 star values: 82
  • 2 star values: 50
  • 1 star values: 16

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.

Martha Stewart Living, January 2001

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Read the full recipe after the video.

Recipe Summary

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

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Reviews (9)

266 Ratings
  • 5 star values: 63
  • 4 star values: 55
  • 3 star values: 82
  • 2 star values: 50
  • 1 star values: 16
Rating: 5 stars
07/16/2019
It doesn't get any easier than this. Most mussels, unless one is foraging, come without beards at local farmers' markets. I didn't like the look of the shallots at the market (old and mushy) so opted for a white onion and some garlic scapes instead. A great summertime dinner, with a tomato and cucumber salad and of course the bread to mop up the broth. Leftovers are good the next day as a cold lunch with an arugula salad.
Rating: 5 stars
01/08/2016
Really good, the timings were spot on and the mussels came out tender and tasty. I used parsley for the fresh herb, and added a squeeze of lemon with the butter at the end. Served with garlic baguette to mop up the broth and a tomato and rocket (arugula) salad with a lemon and parsley dressing. Very well received in our house!
Rating: Unrated
09/08/2015
I love mussels and the recipe. I have another variant with a secret moroccan touch http://bit.ly/1JQFnNj
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Rating: 4 stars
04/14/2013
Easy, delicious and was a big hit with my friends. Make it!
Rating: Unrated
05/17/2011
This is such a great recipe... showcases the mussels, no work at all, simple and elegant. I like to add some shaved fennel bulb. Yum!
Rating: 5 stars
04/26/2011
This was wonderful! I also added crushed tomotoes and it was a great main dish for a dinner party we had for my mom's birthday. Have plenty of crusty bread on hand, because the juices are amazing to dip it in! Big hit! Even my 3 year old was eating it:) I will make it again.
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Rating: Unrated
05/17/2009
This is such an effortless awesome dish! I serve it with angel hair spahgetti noodles drizzled with olive oil and some parmaggino reggiano and a salad of baby spinach, hearts of romaine, pear and gorgonzola with raspberry vinegrette.
Rating: Unrated
04/05/2008
REALLY good! Great recipe! I served them with linguini and sauteed bay scallops. Yum!
Rating: Unrated
02/16/2008
i have always loved mussels no matter how they are cooked but this recipe made me loved them more. Great for eating while watching tv!