Mussels with White Wine and Butter

Prep Time:
20 mins
Total Time:
20 mins

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.


  • 3 pounds mussels

  • 3 tablespoons unsalted butter

  • 1 shallot, cut into thin rings

  • 2 garlic cloves, minced

  • ½ cup white wine

  • ¾ 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.

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

    Petrina Tinslay


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

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