127 Ratings
  • 5 Rating Star 92
  • 4 Rating Star 24
  • 3 Rating Star 6
  • 2 Rating Star 5

This is a simple recipe. Most of the work is preparing the mussels; cooking takes very little time. When you have finished eating the mussels, dip bread in the buttery wine sauce.

Ann
prep:
35 mins
cook:
15 mins
total:
50 mins
Servings:
4
Max Servings:
4
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Ingredients

Directions

  • Scrub mussels. Pull off beards, the tuft of fibers that attach each mussel to it's shell, cutting them at the base with a paring knife. Discard those that do not close when you handle them and any with broken shells. Set aside.

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  • Combine onion, garlic, 4 tablespoons parsley, bay leaf, thyme, wine, and 2 tablespoons butter in large pot. Bring to boil. Lower heat, and cook 2 minutes. Add mussels, and cover. Cook just until shells open, 3 to 4 minutes. Do not overcook. Remove mussels from sauce, and place in bowls.

  • Strain liquid, and return to pot. Add remaining butter and parsley. Heat until butter melts. Pour over mussels.

Nutrition Facts

297.69 calories; 18.58 g protein; 10.34 g carbohydrates; 10.09 g fat; 69.64 mg cholesterol; 329.56 mg sodium.Full Nutrition


Reviews (99)

Read All Reviews

Most helpful positive review

Anonymous
01/26/2004
This is a very traditional French recipe and it has never failed me! I use shallots instead of onions and I sometimes add heavy cream after removing the mussels from the pot for a creamier version of the broth. Yum! Valerie
(95)

Most helpful critical review

Anonymous
01/18/2003
Just okay. Won't make again.
(4)
127 Ratings
  • 5 Rating Star 92
  • 4 Rating Star 24
  • 3 Rating Star 6
  • 2 Rating Star 5
Anonymous
01/26/2004
This is a very traditional French recipe and it has never failed me! I use shallots instead of onions and I sometimes add heavy cream after removing the mussels from the pot for a creamier version of the broth. Yum! Valerie
(95)
A277387
01/23/2003
My boyfriend raved about these when I made them for a Valentines Day appetizer. He still asks for them every now and then out of the blue for a no-reason romantic dinner. I agree with adding a shot of heavy cream to make the sauce just thick enough to coat the mussels. I serve them as a first course appetizer in a shallow platter. I garnish the appetizer plates with plenty of lemon wedges for each of us and provide bowls for the discarded shells. Be sure to have a second set of fresh napkins ready when serving the second course because this appetizer will require full use of your first set.
(63)
TDINSTL
01/29/2003
It was my first time making mussels - this dish couldn't have been easier to make. Absolutely delicious... Will definitely make again!
(48)
MomSavedbyGrace
02/01/2006
Awesome!!! The sauce was fantastic restaurant-quality. Thanks Christine! My husband stated that he liked these better than the ones served at our favorite Italian restaurant. I left out the onion and the bay leaf added extra garlic used dried parsley in place of fresh. Also I only had white zinfandel for the wine so being that its pretty sweet I only used 1 cup otherwise I think it would have overpowered the sauce. I doubled the butter though to compensate. Took others suggestions and added a shot of heavy cream at the end which helped thicken the sauce a bit. Served with crusty bread and we mopped it up! Mmmm! Definitely cook the mussels in the sauce - like another reviewer said if you don't you will lose that mussel "liquor" which is released when they open that really makes the sauce! No need to strain the sauce after thats just extra work! Just take the mussels out melt that extra butter and pour the sauce over them! Yum!
(41)
SHERRYL.
07/14/2003
This was very easy to fix. Next time I would add salt to the broth. My husband loved it. Thanks.
(27)
Anonymous
01/26/2004
Quick and easy mussels in a rich and delicious sauce. I put some sundried tomato flavoured linguini in a bowl put the mussels on top and covered in the sauce. It was great and was done (from start to finish) in 15-20 mins.
(24)
DUTCH2001
11/10/2003
Awesome. Good wine is a must. Added the shot of cream and it worked well. Doubled the sauce recipe for dipping crusty bread.
(22)
Anonymous
07/14/2003
In most places you can find farm raised mussels and these cut down on the time it takes to make them. The recipe was easy and great. You can add about a shot of whipping cream (if you are making it for 2 people) to it and it makes the sauce creamier and better! I only used about 50 mussels(1 1/2lbs.) for two people and it was more than enough as an appetizer.
(22)
Anonymous
03/14/2003
This mussel recipe is really easy. The mussels turned out great - free of saltiness and grit. The sauce was great to dip bread in too. TIP: do not use a whole onion this was waaaay too much. Also add a bit of cream to the sauce for richness.
(22)