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How to Cook Mussels Recipe
Have you ever wondered how to cook mussels? Spoiler alert: it's super easy! We'll show you how to choose, store, clean, and cook mussels. Plus, we share our favorite garlic white wine mussels recipe. Are you ready to learn how to prepare mussels? Let's do this!
Prep Time
15 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 4 serving
Calories: 261 kcal
Course:
Dinner
Cuisine:
French
Ingredients
- 2 2 tablespoons butter olive oil for dairy-free
- 1 1 small shallot thinly sliced
- 3 3 cloves garlic thinly sliced
- 2 2 bay leaves
- ½ ½ teaspoon black pepper
- 1 1 cup dry white wine
- 4 4 lb mussels cleaned
- Optional: ¼ cup heavy cream see notes
- Juice from ½ lemon
- 2 2 tablespoons finely minced parsley
Instructions
Prepare the Mussels
- Working with one mussel at a time, first check to make sure that it is tightly closed. If it's open, tap it on your counter. If it doesn't close, it means the mussel has died and must be discarded. Next, rinse the shell under cool running water and scrub it gently to remove debris. Make sure to keep the bowl of mussels on the counter as you don't want it to fill with water.
- If there is something that looks like some hair (see the picture in the post) in the mussel, this is the beard. It's a bit of the rope that they were grown on and should be removed before cooking. To remove the beard, or de-beard the mussels, grab the beard and pull it towards the tail (narrow) end of the mussel. Most of the time it will come out with a firm tug. If not, you can cut it with a pair of scissors as close to the shell as possible.
- Once the mussels are clean, put them into a bowl and set them aside on your counter while you prepare the white wine sauce.
Cup of Yum
Mussels in White Wine
- Melt the butter in a large pot over medium-high heat. Add the shallot and garlic and let them cook for 3 minutes. Add the bay leaves, pepper, and wine to the pot and bring the wine to a boil.
- Add the mussels and cover the pot. After three minutes, take the lid off and gently stir the mussels. Try to push any shells that are unopened to the bottom of the pot so they are closer to the heat. After 5 minutes remove the mussels from the heat. Discard any mussels that have not opened.
- Pour the cream (if using) and the lemon juice into the sauce and gently mix. Sprinkle the parsley over the top and serve right away.
Notes
- To make this dairy-free you can use cashew cream instead of whipping cream. To make it, combine ⅓ cup of raw cashews with 1 cup of water, and blend on high until smooth. Strain through a fine-mesh sieve before using.
Nutrition Information
Serving
1 serving = ¼ of the recipe
Calories
261kcal
(13%)
Carbohydrates
12g
(4%)
Protein
28g
(56%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
66mg
(22%)
Sodium
674mg
(28%)
Potassium
826mg
(24%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
387IU
(8%)
Vitamin C
20mg
(22%)
Calcium
82mg
(8%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 4serving
Amount Per Serving
Calories 261
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 261kcal | 13% |
| Carbohydrates | 12g | 4% |
| Protein | 28g | 56% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 66mg | 22% |
| Sodium | 674mg | 28% |
| Potassium | 826mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 387IU | 8% |
| Vitamin C | 20mg | 22% |
| Calcium | 82mg | 8% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.