French
Stovetop Mussels in White Wine
Fresh mussels steam open in garlic, shallot, and dry white wine. Sop the broth with bread or ladle it over plain rice.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Servings
- 4
- Difficulty
- Easy
Photo: tristankenney (CC BY). Source
Why you’ll love it
- Mussels cook in minutes once the pot is hot.
- Wine and garlic build broth without cream.
- One pot means simple cleanup.
- Looks special while staying approachable.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
Check the ingredients you still need, then add them. If nothing is checked, the full list is added. Saved on this device.
Instructions
- 1
Discard any mussels with cracked shells or that stay open when tapped.
- 2
Melt butter in a large pot over medium heat; cook shallots 3 minutes.
- 3
Add garlic and cook 30 seconds until fragrant.
- 4
Pour in wine and water, bring to a simmer, then add mussels and pepper.
- 5
Cover and cook 5 to 7 minutes, shaking once, until shells open.
- 6
Discard unopened mussels, stir in parsley, and serve with lemon.
Pro tips
- Rinse mussels under cold water just before cooking.
- Do not overcook past the open stage.
- Use a wide pot so steam circulates.
Easy substitutions
- white wine
- extra water plus 1 tbsp lemon juice
- shallots
- half a small onion
- butter
- olive oil
Storage and reheating
Storage
Best eaten fresh; refrigerate leftovers up to 1 day only.
Reheating
Steam gently in a covered pot with a splash of water 3 to 4 minutes.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 280
- Protein
- 24 g
- Carbs
- 10 g
- Fat
- 12 g
- Fiber
- 1 g
Moderate · Stovetop, One Pan
You might also like
Cioppino
A fennel and tomato broth simmers with white wine, then mussels, firm fish, and shrimp are added just until the seafood is cooked. Shrimp and fish are taken to 145°F, and any mussel that stays shut is discarded.
1 hr · Medium
View recipe
One-Pot Mussel Orzo
Mussels open in a garlicky tomato broth while orzo cooks in the same pot. You get pasta and shellfish together with one burner.
40 min · Medium
View recipe
Clam Linguine
Littleneck clams steam with garlic, white wine, and olive oil, then toss with linguine and parsley. Shells that do not open are thrown out.
40 min · Medium
View recipe
Coconut Ginger Fish Curry
Firm white fish simmers in coconut milk with ginger, turmeric, and mild curry spices. Serve over rice for a fragrant one-pot meal.
35 min · Easy
View recipeStill hungry?
More in the same lane, not a random mix.
One-Pot Shrimp Orzo Broth
Orzo simmers in a light tomato broth, then shrimp cook right in the pot at the end. Everything finishes together with spinach and lemon.
32 min · Easy
View recipe
Creamy Shrimp and Corn Skillet
Juicy shrimp simmer with sweet corn in a light cream sauce on the stove. Dinner lands in one skillet with rice or bread on the side.
30 min · Easy
View recipe
Shrimp Boil
Potatoes, corn, and smoked andouille simmer in a seasoned pot, then shrimp are added until they reach 145°F. Everything is drained and tossed with butter and parsley.
50 min · Easy
View recipe
Shrimp Etouffee
A peanut-colored butter roux simmers with the trinity, tomatoes, and stock, then shrimp are stirred in until they reach 145°F. The stew is served over rice.
1 hr · Medium
View recipeFind something else
From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
Read the affiliate disclosure.