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Garlic Butter Mussels in White Wine

Garlic butter mussels in white wine are steamed in a shallot-garlic broth until most shells open, then finished with parsley, lemon juice, and butter. Serve them straight from the pot with the fragrant wine broth.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: French
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 2 lb mussels scrubbed and debearded
  • 3 tbsp unsalted butter divided
  • 1 shallot medium, finely chopped
  • 3 cloves garlic minced
  • 1 cup dry white wine
  • 2 tbsp fresh parsley chopped
  • 1 tbsp lemon juice
  • 0.25 tsp black pepper

Method
 

  1. Rinse the mussels under cold running water and scrub the shells.
  2. Remove the beards; discard any with broken shells or any that remain open after you tap them.
  3. Melt 2 tablespoons of the butter in a 5- to 6-quart pot over medium heat.
  4. Add the shallot and cook for 2 minutes, stirring, until softened.
  5. Add the garlic and cook for 30 seconds.
  6. Pour in the wine and bring it to a boil.
  7. Add the mussels, cover the pot, and cook over medium-high heat for 5 to 7 minutes, shaking the pot once, until most of the shells have opened.
  8. Remove the pot from the heat and stir in the remaining 1 tablespoon butter, parsley, lemon juice, and black pepper.
  9. Discard any mussels that did not open.

Notes

For the best texture, discard mussels with broken shells or any that remain open after tapping before cooking. Refrigerate leftovers for up to 2 days; freezing is not recommended. For a dairy-free option, replace the butter with olive oil.