Mussels are secretly the fastest fancy dinner on earth. Ten minutes from pan to bowl. No fuss. No fishy business. Just sweet, tender mussels in a ridiculously good garlic butter wine broth.
Grab a baguette. You’ll want to drink the sauce.
Ingredients
Serves 2 as a main, 4 as an appetizer.
- 2 lbs (900g) fresh mussels, cleaned and de-bearded
- 4 tablespoons butter
- 6 cloves garlic, minced
- ½ cup dry white wine (or seafood broth)
- ¼ cup fresh parsley, chopped
- Juice of ½ lemon
- Salt and black pepper to taste
- Crusty bread for serving
Step-by-Step Instructions
Step 1: Clean Mussels
- Scrub mussels under cold water. Pull off any “beards” (stringy bits).
- Discard any with cracked shells or ones that stay open when tapped.
Step 2: Make Garlic Butter
- Melt butter in a large pot over medium heat. Add garlic and cook 1 minute until fragrant.
- Pour in white wine. Simmer 2 minutes.
Step 3: Steam Mussels
- Add mussels to pot. Cover and cook 5-7 minutes until all shells open.
- Discard any that stay closed.
Step 4: Finish & Serve
- Stir in parsley and lemon juice. Season with pepper.
- Pour into a big bowl. Serve with crusty bread. Dip. Swoon.
Summary
Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes
Yield: 2 main or 4 appetizer servings
Difficulty: Easy (mussels cook themselves)
Storage Notes
How to Store:
- Best fresh. Mussels are a same-day affair.
- Leftovers: Remove meat from shells. Store in broth up to 2 days.
- Reheat: Gently in a covered pot over low heat. Don’t overcook or they get rubbery.
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