4.6 from 93 votes
Steamed Mussels in Garlicky White Wine Broth
Tender mussels steamed in a garlic white wine broth! This impressive dish might seem fancy, but it only takes a few minutes to whip up. Get all my quick tips for how to buy, clean, and cook mussels — trust me, it's easier than you think! Serve mussels with crusty bread, or make a batch of lemon rice so you can enjoy every drop of the delicious broth.
Prep Time
30 mins
Cook Time
30 mins
Servings: 6 servings
Calories: 1729 kcal
Course:
Main Course , Appetizer
Cuisine:
Mediterranean
Ingredients
- extra virgin olive oil
- 4 large garlic cloves, minced
- 1 large shallot or small red onion, halved and thinly sliced
- kosher salt
- 1 teaspoon Italian seasoning, use this recipe
- 1/2 to 1 teaspoon red pepper flakes, or Aleppo pepper
- 3 pounds mussels
- 1 cup chicken or vegetable broth
- 1/2 cup dry white wine
- 3 tablespoons chopped fresh parsley for garnish, optional
To serve
- 1 lemon, cut into wedges
- 1 French baguette or rustic Italian bread, sliced, optional
Instructions
- Rinse the mussels under cold running water, scrubbing with a brush, until the water runs clear. Discard any mussels that are not fully closed or do not close when you give them a gentle tap with your fingernail.
- In a large Dutch oven or 6-quart cooking pot, heat about 2 to 3 tablespoons of extra virgin olive oil over medium-high heat until shimmering.
- Add the garlic and shallots, and season with a good pinch of kosher salt. Add the Italian seasoning and red pepper flakes (or Aleppo pepper), if using. Cook, stirring frequently with a wooden spoon, until fragrant (manage the heat to make sure the garlic does not brown).
- Add the mussels and stir them around a bit, then pour in the broth and wine. Cover the pot and let the mussels steam over medium-high heat for about 5 to 6 minutes or until the mussels open up (you can give them a quick stir midway through).
- As soon as the mussel shells are open, immediately remove the pot from the heat and stir in the fresh parsley.
- Transfer the mussels and broth to serving bowls and serve immediately with lemon wedges and French or Italian bread to the side.
Cup of Yum
Notes
- Nutrition facts do not include the bread.
- How to choose mussels: Mussels should smell like the ocean, not foul or "fishy." Shells should be intact with no cracked. Discard any mussels that remain open after a light tap with a fingernail — mussels that are open prior to cooking are either dead or dying.
- What to serve with this mussels recipe: You don't need much more than some rustic crusty bread to sop up the sauce, or a batch of lemon rice.
- Alcohol-free option: Swap the wine for an equal amount of broth, with a little lemon juice for acidity. You can also use fish stock or clam juice.
- Visit Our Shop for quality Mediterranean ingredients including extra virgin olive oils, spices, lentils, and grains.
Nutrition Information
Calories
172.9kcal
(9%)
Carbohydrates
8.8g
(3%)
Protein
14.5g
(29%)
Fat
7.4g
(11%)
Saturated Fat
1.2g
(6%)
Polyunsaturated Fat
1.2g
Monounsaturated Fat
4g
Cholesterol
32.4mg
(11%)
Sodium
337mg
(14%)
Potassium
449.7mg
(13%)
Fiber
1.1g
(4%)
Sugar
1.2g
(2%)
Vitamin A
412.9IU
(8%)
Vitamin C
22.4mg
(25%)
Calcium
50.4mg
(5%)
Iron
5.1mg
(28%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 1729
% Daily Value*
| Calories | 172.9kcal | 9% |
| Carbohydrates | 8.8g | 3% |
| Protein | 14.5g | 29% |
| Fat | 7.4g | 11% |
| Saturated Fat | 1.2g | 6% |
| Polyunsaturated Fat | 1.2g | 7% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 32.4mg | 11% |
| Sodium | 337mg | 14% |
| Potassium | 449.7mg | 10% |
| Fiber | 1.1g | 4% |
| Sugar | 1.2g | 2% |
| Vitamin A | 412.9IU | 8% |
| Vitamin C | 22.4mg | 25% |
| Calcium | 50.4mg | 5% |
| Iron | 5.1mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.