Steamed Mussels with Garlic and White Wine
A classic French bistro dish made simple: plump mussels steamed in a fragrant garlic and white wine broth, finished with fresh parsley. Serve with crusty bread to soak up every drop of the delicious sauce.
- Total time
- 20 min
- Servings
- 2
- Calories
- 350
- Protein
- 30g
Ingredients
- 2 lb mussels
- 4 cloves garlic
- 1 cup dry white wine
- 2 tbsp butter
- ¼ cup parsley
- 1 lemon
Instructions
- 1
Scrub the 2 lb mussels under cold water, pulling off any beards. Discard any that are open and don't close when tapped.
- 2
Melt the 2 tbsp butter in a large pot over medium heat. Add the 4 minced garlic cloves and cook until fragrant, about 1 minute.
- 3
Pour in the 1 cup white wine and bring to a simmer. Let it bubble for 2 minutes to cook off the alcohol.
- 4
Add the mussels to the pot, cover, and steam until they open, about 5-7 minutes. Shake the pot once halfway through.
- 5
Stir in the 1/4 cup chopped parsley. Discard any mussels that haven't opened. Serve immediately with lemon wedges and crusty bread for dipping.
- 6
Spoon the broth over the mussels in bowls and enjoy with the lemon squeezed on top.
Tools you’ll need
- Large pot with lid
- Colander
- Chef's knife
- Cutting board
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