Steamed Mussels in White Wine & Lemon is a simple yet elegant dish that brings out the natural sweetness of fresh mussels. Cooked in a flavorful broth of white wine, garlic, butter, and lemon, these mussels make a perfect appetizer or light main course. Serve with crusty bread to soak up the delicious sauce!
Why You’ll Love This Recipe
- Quick and easy – Ready in under 20 minutes with minimal effort.
- Restaurant-quality flavor – A rich, aromatic broth enhances the fresh mussels.
- Healthy and light – A nutritious seafood dish packed with protein.
- Perfect for entertaining – Impressive yet effortless for guests.
- Versatile – Enjoy as an appetizer, main course, or over pasta.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Fresh mussels (cleaned and debearded)
- White wine (dry, such as Sauvignon Blanc or Pinot Grigio)
- Unsalted butter
- Olive oil
- Garlic (minced)
- Shallots (finely chopped)
- Lemon (juice and zest)
- Fresh parsley (chopped)
- Red pepper flakes (optional, for heat)
- Salt and black pepper
- Crusty bread (for serving)
Directions
Step 1: Clean the Mussels
- Rinse the mussels under cold water and scrub if needed.
- Debeard them by pulling out any fibrous threads attached to the shells.
- Discard any mussels that are cracked or don’t close when tapped.
Step 2: Make the Broth
- Sauté aromatics: In a large pot, heat olive oil and butter over medium heat. Add garlic, shallots, and red pepper flakes, cooking until fragrant.
- Add the wine and lemon juice: Pour in the white wine and bring to a simmer.
Step 3: Steam the Mussels
- Add the mussels: Place them in the pot and cover with a lid.
- Steam for 5-7 minutes, shaking the pot occasionally, until the mussels open.
- Discard any mussels that don’t open.
Step 4: Finish and Serve
- Garnish with lemon zest and fresh parsley.
- Serve hot with crusty bread for dipping in the sauce.
Servings and Timing
- Servings: 2-4
- Preparation Time: 10 minutes
- Cooking Time: 10 minutes
Variations
- Creamy Sauce: Add a splash of heavy cream for a richer broth.
- Spicy Version: Use extra red pepper flakes or sliced fresh chili.
- Garlic Butter Style: Increase the butter and garlic for extra richness.
- Herb Infusion: Add thyme or basil for a fresh twist.
Storage/Reheating
- Refrigeration: Store leftover mussels in the broth for up to 2 days.
- Reheating: Warm gently in a pot over low heat—avoid overcooking.
- Freezing: Not recommended, as mussels become rubbery when frozen.
FAQs
How do I know if mussels are fresh?
Fresh mussels should be closed or close when tapped. Avoid cracked or damaged shells.
What kind of white wine should I use?
Dry white wines like Sauvignon Blanc, Pinot Grigio, or Chardonnay work best.
Can I make this dish ahead of time?
It’s best served fresh, but you can prep the ingredients in advance.
Why didn’t my mussels open?
Mussels that don’t open after steaming should be discarded, as they may not be safe to eat.
What can I serve with steamed mussels?
Crusty bread, fries (for a Belgian-style dish), or over pasta for a heartier meal.
Can I use frozen mussels?
Yes, but thaw them completely and check for freshness before cooking.
How do I thicken the broth?
Simmer longer or add a small amount of cream or cornstarch slurry.
Can I substitute the wine?
Yes, use seafood broth or vegetable broth with a splash of lemon juice for acidity.
Can I add other seafood to the dish?
Absolutely! Shrimp or clams make a great addition.
How do I store leftover broth?
Save the broth and use it for soups, risotto, or seafood pasta the next day.
Conclusion
Steamed Mussels in White Wine & Lemon is a quick, flavorful dish that’s both elegant and easy to prepare. Whether enjoyed as an appetizer or a main course, this dish delivers bold flavors with minimal effort. Serve with crusty bread and a glass of white wine for the ultimate dining experience!
Print
Steamed Mussels in White Wine & Lemon
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 4 servings 1x
- Category: Main Dish
- Method: Steaming
- Cuisine: French
Description
These Steamed Mussels are cooked in a fragrant broth of white wine, garlic, shallots, and fresh lemon juice, creating a deliciously light and briny dish. Serve with crusty bread to soak up the flavorful sauce!
Ingredients
- 2 lbs fresh mussels, cleaned and debearded
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
- 1 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
- 1/2 teaspoon red pepper flakes (optional, for a slight kick)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
- Lemon wedges, for serving
- Crusty bread, for dipping
Instructions
Clean the Mussels
- Rinse the mussels under cold water. Scrub the shells and remove the “beards” (the fibrous threads).
- Discard any mussels that are cracked or that remain open after tapping them lightly.
2. Make the Broth
- In a large pot or Dutch oven, heat olive oil and butter over medium heat.
- Add garlic and shallots, sautéing for 1–2 minutes until fragrant.
- Pour in the white wine, red pepper flakes, salt, and black pepper. Bring to a simmer.
3. Steam the Mussels
- Add the mussels to the pot, cover with a lid, and steam for 5–7 minutes, shaking the pot occasionally.
- The mussels are done when they have opened. Discard any that remain closed.
4. Finish & Serve
- Stir in lemon juice and sprinkle with fresh parsley.
- Transfer the mussels to a serving bowl, pouring the broth over them.
- Serve immediately with lemon wedges and crusty bread for dipping.
Notes
- No white wine? Substitute with seafood broth or a mix of broth and lemon juice.
- Want it creamier? Add ¼ cup of heavy cream at the end for a richer sauce.
- Make it spicier! Add extra red pepper flakes or a splash of hot sauce.
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