Steamed Mussels with White Wine and Garlic

Steamed Mussels with White Wine and Garlic

09 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.