Seafood & Catch · Free
Steamed Mussels in White Wine
Fresh mussels steamed open in a fragrant broth of white wine, garlic, and butter. Serve with crusty bread to soak up every drop of the liquid gold.
****+
Prep 15 min · Cook 12 min
Method
Rinse the mussels under cold running water and scrub the shells, pulling off any stringy beards by tugging them toward the hinge.
Discard any mussels with cracked shells or any that stay open and do not close when you tap them, since those are no longer alive and safe to cook.
Melt the butter with the olive oil in a large pot over medium heat, then add the shallot and cook for 2 minutes until soft.
Stir in the garlic and red pepper flakes and cook for about 1 minute until fragrant, being careful not to let the garlic brown.
Pour in the white wine and lemon juice, raise the heat to high, and bring the broth to a rapid boil.
Add all the mussels at once, then cover the pot tightly with a lid to trap the steam that will cook them open.
Steam for 5 to 7 minutes, giving the pot a shake once or twice, until the mussels have opened their shells.
Peek under the lid and once most shells are wide open the mussels are done; overcooking makes the meat shrink and turn rubbery.
Discard any mussels that remain firmly closed after cooking, as these should not be eaten.
If using cream, stir it into the broth now and let it warm through for about a minute for a silkier sauce.
Sprinkle in the parsley, then ladle the mussels and broth into bowls and serve immediately with crusty bread.
Chef's tips
- Store mussels in the fridge in a bowl covered with a damp towel, never sealed in water or a bag, and cook them the day you buy them.
- The tap test is your safety check: live mussels close when tapped before cooking and open after cooking.
- Do not skip the bread; the wine and garlic broth is the best part of the dish.
Cooking times vary by equipment -- cook to temperature and to taste.
