Steamed Mussels with White Wine Broth

It’s so easy to make steamed mussels at home. Shallots, garlic, and white wine make the perfect broth. As the mussels steam, the broth gets trapped inside the shells… it’s delicious, and the leftover broth is perfect for soaking up with a good loaf of bread!

We love this steamed mussels recipe so much we make it pretty often. Mussels are cheap and the list of ingredients is short.

If you’ve never made mussels before, here are our best tips for how to clean them:
First look through the mussels.  If you find any cracked, chipped or open mussels, discard them.
About 20 minutes before making the recipe, place the mussels in a bowl full of fresh water. As the mussels breathe they will spit out any sand or grit that’s inside the shells. While they’re soaking you can slice your shallots and chop your garlic.

Most mussels will have a “beard,” which is just the fibers that emerge from the shell of the mussel. It’s best to remove this. To remove it, hold a mussel in one hand using a dry towel. Then, pull the beard out and away from the mussel with your other hand. Sometimes it can be a bit tricky to remove, but will come out. Finally, rinse the cleaned mussels under cold water, and then move on to cooking them.

This recipe makes about 2 servings so feel free to double it. We’ll bet there won’t be any leftover!


2 pounds mussels, cleaned
1 tablespoon extra-virgin olive oil
1 tablespoon butter
2 small shallots, thinly sliced
2 garlic cloves, finely chopped
1 cup low-sodium vegetable or chicken stock
1/2 cup dry white wine
1/4 cup roughly chopped fresh parsley
Salt and fresh ground black pepper
Lemon wedges and plenty of French bread for serving


Heat olive oil and butter in a large pot with lid over medium heat. When the butter begins to bubble, stir in the shallot and garlic. Cook until softened, about 5 minutes.

Add the stock, white wine, and mussels then give them a good toss. Cover the pot with its lid and cook until all mussels have opened, 6 to 10 minutes. If any mussels don’t open, discard them.

Remove the pot from the heat and stir in the parsley. Taste the broth then add salt, pepper, or maybe even a dash of red pepper flakes to taste.

Serve in big bowls with lemon wedges and plenty of bread to sop up the broth.

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