Steamed Mussels with White Wine Sauce

Sauvignon Blanc-Steamed Mussels with Garlic Toast

5.0

(2,142)

12 Reviews

Toasted garlic bread and mussels made with Sauvignon Blanc come together in this classic steamed mussels recipe.

Grace Parisi

Updated on April 23, 2023

Prep Time:

5 mins

Total Time:

20 mins

Yield:

4 servings

Add this steamed mussels recipe to your repertoire of elegant, flavor-forward dishes that are table-ready in a flash. Not only is it quick, but did we mention there's garlic bread?! Your weeknight meal rotation may never be the same.

Steamed mussels are a specialty in Belgium; you can find them in restaurants and on food carts all over. Use this recipe to make the classic version with wine and butter, or customize the flavors in your pot by swapping out the white wine in favor of clam broth, sake, or lager. If you'd prefer a creamy dish, try reducing the wine and adding in some cream. For a bit of zip, use red pepper flakes instead of the black pepper. You can also squeeze a touch of lemon juice over the top of the finished mussels before serving. Whichever route you go, take care not to overcook your mussels or they'll become rubbery.

Cook Mode (Keep screen awake)

Ingredients

4 thick slices of white peasant bread
1/4 cup extra-virgin olive oil, plus more for brushing
2 garlic cloves, peeled (1 left whole, 1 thinly sliced)
1 medium shallot, minced
Kosher salt
Freshly ground black pepper
4 pounds mussels, scrubbed
1 1/2 cups Sauvignon Blanc or other dry white wine
4 tablespoons unsalted butter, at room temperature
1/4 cup coarsely chopped flat-leaf parsley

Directions

Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen

Preheat the broiler. Brush the bread with olive oil and transfer to a baking sheet. Broil the bread a few inches from the heat, turning once, for 2 minutes, until golden and toasted. Lightly rub the whole garlic clove over the toasts.
Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen

In a large, deep pot, heat the 1/4 cup of olive oil. Add the shallot and sliced garlic, season lightly with salt and pepper, and cook over high heat, stirring, until the garlic is softened and lightly browned, about 3 minutes.
Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen

Add the mussels and cook, stirring, for 1 minute. Add the wine, cover, and steam the mussels until they open, about 5 minutes. Remove from the heat.
Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen

Using a slotted spoon, transfer the mussels to four deep bowls, discarding any mussels that do not open.
Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen

Add the butter and parsley to the broth, swirling and shaking the pot until the butter melts.
Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen

Slowly pour the broth over the mussels, stopping before you reach the grit at the bottom of the pot.
Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen

Serve the mussels with the garlic toasts.