Mussels in White Wine and Garlic

Total Time
Prep 10 mins
Cook 15 mins

elegant seafood extravaganza

Ingredients Nutrition


  1. Rinse and scrub mussels under cold water.
  2. Using your fingers or paring knife, remove beards (strings that hang from the mussel shells), and discard.
  3. In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt.
  4. Simmer 5 minutes.
  5. Add mussels, cover, and increase heat to high.
  6. Cook until all mussels are open, about 5 minutes.
  7. Stir in herbs and butter.
  8. Remove from heat.
  9. Divide mussels and broth among four bowls.
  10. Serve immediately.
Most Helpful

I found this to be very 'savory'. I think that maybe the addition of sea salt may boost it up for us. Definitely a recipe to make again while tweaking it to our tastes. Thanks for posting!

Axe September 22, 2010

We have a local restaurant that is known for their fabulous mussels . Well let me tell you not any more. Everyone knows if you want reastaurant quality mussels you come to my house. These are marvelous. I use a cheap dry white cooking wine and they are still to die for. The first time I made them I ate two pounds on my own and used half a loaf of bread for the juice.

Abby, Sarah & Eli's Mom February 22, 2010

Awesome and simple. I used fresh Marjoram and Rosemary and also an herb gariic butter. Used good sourdough toast to soak up all the buttery, herby broth.

smeckling July 19, 2009

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