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Steamed Mussels in White Wine and Garlic

Ingredients · Serves 4 · Prep 15 min · Total 27 min

  • 4 lb mussels
  • 3 tbsp unsalted butter, divided
  • 1 tbsp olive oil
  • 2 shallots, thinly sliced
  • 4 cloves garlic, thinly sliced
  • ¼ tsp red pepper flakes
  • 1 ¼ cups dry white wine
  • 1 tbsp lemon juice
  • ⅓ cup fresh parsley, chopped
  • crusty bread, for serving
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Steamed Mussels in White Wine and Garlic

Steps

  1. Rinse the mussels in a colander under cold running water, scrubbing off any grit.
  2. Pull off any beards (the stringy fibers) by tugging them toward the hinge of the shell.
  3. Tap any open mussels on the counter. Throw away any that don't close within a minute, and any with cracked shells.
  4. Melt 2 tablespoons butter with the oil in a Dutch oven over medium heat. Add the shallots and cook until soft.
  5. Add the garlic and pepper flakes and stir until fragrant.
  6. Pour in the wine, turn the heat to high and bring to a boil.
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Steamed Mussels in White Wine and Garlic

Steps, continued

  1. Add the mussels, cover tightly and steam, shaking the pot once or twice, until the shells open.
  2. Check the pot. If many are still closed, cover and cook 1 to 2 minutes more. Throw away any that never open.
  3. Scoop the mussels into wide bowls.
  4. Stir the remaining butter, lemon juice and parsley into the broth, then ladle it over the mussels. Serve with bread.