Mussels in White Wine

Fresh mussels are a favourite for any seafood lover and are so easy to make they almost cook themselves. If you love mussels as much as I do, my quick and easy mussels recipe will become one of your favourites! There are a few things that you need to know when cooking mussels. When you buy them, mussels are alive. Unwrap them and store in a cool place. Sort through the mussels to make sure none of them are cracked or open, if you find any, discard them. About half an hour before cooking, place mussels in a bowl of fresh water and let them sit. Mussels will have a “beard,”  that sticks out of the shell.  You should pull this out of the shell. Rinse the cleaned mussels under cold water, and you are ready to cook them. After cooking, discard ant mussels that have not opened and enjoy!


  • 2 lbs scrubbed and cleaned mussels
  • 2 tbsp olive oil
  • 1/2 cup finely chopped shallots
  • 2 cloves garlic, crushed or finely chopped
  • 2 cups dry white wine
  • 1/2 cup chopped parsley
  • salt and pepper to taste
  • 1 tsp butter
  • loaf of crusty bread for serving



  • Clean the mussels right before you want to cook them. Run them under cold water and scrub the shells to remove any sand. Pull out any brown strings that might be sticking out of the sides.
  • In a large pot, heat olive oil over medium high heat. Add shallots and garlic and cook until soft, about 5 minutes
  • Add 2 cups white wine and bring to a boil
  • Reduce heat and add mussels. Cover the pot and give them a good shake
  • Let cook covered for 10 minutes
  • Remove mussels and place in serving dish, sprinkle with parsley
  • Don’t forget to serve with crusty bread for dipping into the sauce
  • Enjoy!


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