In this classic French recipe, the juices released by the mussels help create a flavorful sauce that is perfect for sopping up with a piece of crusty bread.



Ingredient Checklist


Instructions Checklist
  • 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.)

  • 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.

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

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

  • Add mussels; stir to combine. Cover, reduce heat to medium-high, and cook until mussels open, 5 minutes, stirring once. Discard unopened mussels.

  • 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.

Reviews (2)

32 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 12
  • 2 star values: 5
  • 1 star values: 3
Rating: Unrated
I only saute minced garlic in olive oil, red pepper flakes. I add the mussels, high heat, shake the pot several time and is done. Results: Plenty of broth and flavor. No salt is needed. I like to pour over pasta. Or eat alone with a crusty bread and a glass of wine.
Rating: Unrated
mussels with white wine and butter