Rating: 4.51 stars
80 Ratings
  • 5 star values: 47
  • 4 star values: 29
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1

Less is more when it comes to cooking mussels! Use only fresh mussels, which are tightly closed when you buy them. If you can't find fresh mussels, make something else! Serve with slices of fresh crusty bread to soak up the delicious broth.

Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium stock pot, heat butter over medium heat. Add shallots and saute until translucent.

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  • Pour in wine and mussels. Raise heat to medium/high and steam mussels until shells open, about 5 minutes.

  • Pour mussels and cooking liquid into a serving bowl, sprinkle with parsley and freshly ground black pepper to taste. Serve immediately.

Nutrition Facts

158 calories; protein 10.7g; carbohydrates 5.4g; fat 6.6g; cholesterol 42mg; sodium 195.6mg. Full Nutrition
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Reviews (66)

Most helpful positive review

Rating: 4 stars
01/26/2004
I cook mussels like this all the time with just a couple of adjustments. Another reviewer said he/she would cook the mussels with plain water and pour the sauce over them, but you would loose all the lovely mussel "liquor" that comes with the cooking of them. To thicken the sauce, boil it down a little before adding the mussels, and afterwards, add a little heavy cream and boil it down more, while keeping the mussels warm, under a damp cloth in a low oven. Works like a charm and you don't loose any flavour. Read More
(202)

Most helpful critical review

Rating: 3 stars
08/25/2012
Husband really liked them. Next time I will use more garlic and less wine. Read More
(1)
80 Ratings
  • 5 star values: 47
  • 4 star values: 29
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
01/26/2004
I cook mussels like this all the time with just a couple of adjustments. Another reviewer said he/she would cook the mussels with plain water and pour the sauce over them, but you would loose all the lovely mussel "liquor" that comes with the cooking of them. To thicken the sauce, boil it down a little before adding the mussels, and afterwards, add a little heavy cream and boil it down more, while keeping the mussels warm, under a damp cloth in a low oven. Works like a charm and you don't loose any flavour. Read More
(202)
Rating: 5 stars
01/26/2004
This is the recipe I have used for years, and it is really excellent. I like this version better than most of the variations suggested by other reviewers, although I have added garlic on some occassions. Read More
(124)
Rating: 4 stars
08/19/2003
This is a pretty good recipe. I think I would put more butter in the sauce, and I would also add garlic. Next time I will make the sauce on the side and let it thicken up a bit, steam the mussels with regular water, and pour the sauce over the cooked mussles. Read More
(90)
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Rating: 4 stars
06/23/2010
This is a wonderful simple recipe. I probably used a little extra butter and shallots and I added garlic (do it!) and a pinch of cayenne pepper. I also tossed in a pinch of kosher salt to help sweat the shallots and garlic. I didn't really measure my ingredients and I think the key was to not overdo the wine. It can make the broth too sweet. And DO NOT use a grocery isle "cooking wine." Use a real dry wine like sauvignon blanc or chardonnay. Also I kept an eye on my mussels and they all opened after about THREE minutes. I HIGHLY recommend taking the mussels off the heat as soon as they open. Once they open they're DONE. They were SO tender and melted in my mouth. Five minutes would have made them chewy. My friends tonight said they were the best mussels they've ever had! I was inclined to agree:) Read More
(44)
Rating: 4 stars
04/25/2008
Very nice used a little more shallots than what the recipe said. Served over linguine. Husband loved it! Thanks Read More
(18)
Rating: 4 stars
02/09/2009
This is pretty good and SUPER simple. I haven't spent a lot of time cooking mussels and I knew I wanted butter and white wine. This was perfect. I took the advice of another reviewer and added an additional tablespoon of butter. I can see adding garlic to this too. We served it on top of a bed of linguine - great. Read More
(16)
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Rating: 5 stars
06/06/2005
Delicious and quick! Used 1 lb. of mussels instead (since I was cooking for one) and had more than enough for two meals. Read More
(15)
Rating: 5 stars
02/15/2006
Quick and easy. I made this last night as an appetizer for my husband's Valentine meal. I couldn't eat any because of a seafood allergy but the smell was divine. He loved them! Read More
(13)
Rating: 4 stars
03/09/2006
These mussels were great and so simple. I substituted cilantro for the parsely. It was amazing! I also added some cream to thicken it up a bit. I will be making this one again! Read More
(13)
Rating: 3 stars
08/25/2012
Husband really liked them. Next time I will use more garlic and less wine. Read More
(1)