Steamed Mussels with White Wine and Garlic

Steamed Mussels with White Wine and Garlic

9 January 2018

Buy mussels that close when tapped, and store them in your refrigerator covered with a damp cloth – not submerged in water or in an air-tight container. Cook mussels only until the shells open wide: beyond that they begin to get tough.
  • Level #2: sous chef
  • Masterclass
  • Recipes





Preperation Time

10 minutes

Cooking Time

15 minutes


2 tablespoons extra virgin olive oil

1 cup onion chopped

5 garlic cloves sliced

11⁄2 cups dry white wine

1⁄2 cup clam juice

1⁄2 cup fresh parsley chopped

4 tablespoons unsalted butter

2 lbs mussels scrubbed and de-bearded

Crusty bread for serving


1Heat the oil in a stockpot over a medium-high heat. Add the onion and garlic and cook until the vegetables begin to soften, about 3-4 minutes

2Add the wine and clam juice; bring to a boil, stir in the parsley and cook for 5 minutes. Add the butter and stir until melted

3Add the mussels, cover the pot, and cook until the mussels open, about 5 minutes. Discard any closed shells

4Serve immediately with crusty bread.