Perfect Steamed Mussels Recipe

This fantastic steamed mussels recipe is my absolute favorite way to prepare mussels! We cook them in a delicious broth made with white wine and garlic. It’s simple, fast, and incredibly tasty.

I really enjoy making steamed mussels in white wine at home. I find that the mussels I make at home are even better than the ones I’ve had at restaurants. As the mussels steam, the broth gets sealed inside the shells.

It’s heavenly, and the leftover broth is perfect for dipping with a nice loaf of bread.

Key Ingredients

• Mussels: I use fresh mussels for this recipe. Purchase them from a reliable seafood counter. Mussels are budget-friendly, even at upscale stores, costing $7 to $8 per pound. Cleaning and storing tips for mussels are provided below.
• White wine and broth: Mussels and white wine make a classic combination. Use a dry white wine such as Pinot Grigio, Sauvignon Blanc, or unoaked Chardonnay. In addition to white wine, we add a splash of broth. I typically use chicken broth, but vegetable or seafood stock also work well.
• Shallot and garlic: We want plenty of cooked shallot and garlic in this recipe. As the mussels cook, the shallot and garlic infuse into the shells.
• Cream: It’s optional, but I always include a dash. It adds richness to the broth and makes it more luxurious.

How to Prepare Mussels for Cooking

Remember that mussels are alive when you purchase them. Live mussels can last 2 to 3 days in the refrigerator when stored properly (sometimes longer). Do not store live mussels in water. When you arrive home from the store, take them out of any ice and airtight bags (mesh bags are fine). Place the mussels in a colander over a large bowl. Cover the colander with damp dish towels. Check on the mussels daily (or more frequently, if possible). Don’t let the mussels sit in water, and keep the dish towel damp to prevent them from drying out.

Inspect your mussels. Discard any mussels with cracked or chipped shells. If any mussels are open, tap them gently on the counter and observe if they close. Discard any mussels that do not close.

I remove the beard. Most mussels have a beard (the fibers that protrude from the shell). It’s not ideal for consumption, so it should be removed. To debeard mussels, hold a mussel with a dry towel in one hand. Using your other hand, pull the beard away from the mussel. Sometimes, it can be tricky to remove, but with a little effort, it will come out.

Clean your mussels before cooking them. Use a firm brush to remove any excess sand and barnacles. Then, rinse the cleaned mussels under cold water.

How to Steam Mussels

This steamed mussels recipe is simple and quick to prepare. Begin by sautéing shallots and garlic in butter, then add white wine and a bit of broth. Add the mussels, cover the pot, and allow them to steam.

Mussels are fully cooked when most of the shells are open. This typically takes 6 to 10 minutes. Discard any mussels that remain closed. To finish, remove the pot from the heat, stir in a dash of cream and parsley, and squeeze a bit of fresh lemon juice over the mussels.