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Have you ever wondered how to cook mussels? Spoiler alert: it's super easy! I'll show you how to choose, store, clean, and cook mussels. Plus I'll share my favorite mussels in white wine recipe. Are you ready to learn how to prepare mussels? Let's do this!
Infuse your mussels with bold and aromatic Thai flavors with this coconut Thai mussels recipe.
Table of Contents hide
Why you'll love this mussels in white wine recipe
How to choose mussels
How to store mussels
How to clean mussels
Ingredients you’ll need for this mussels recipe
How to cook mussels
How many mussels to serve per person?
Broth to cook mussels
Which white wine to use for cooking mussels
What to serve with mussels
Frequently asked questions
Watch how to make mussels
How to Cook Mussels Recipe
More shellfish recipes
If you've not cooked a mussels recipe at home before, it's natural that it may feel intimidating! We tend to eat them only at restaurants as a special treat. But mussels are so fast and easy to make that there's no reason they can't be made on busy weekday evenings. Learn how to cook mussels so every day can be a treat!
Why you'll love this mussels in white wine recipe
- The broth:White wine adds depth and complexity, lemon brightens it up, parsley adds a fresh herbaceous note, some cream makes it luscious, and garlic brings savory depth. All these flavors meld with the seafood broth released by the mussels as they cooked for a super flavorful dish! Pair with a plate of French fries and a glass of white wine. Moules frites!
- Ease: Mussels are unsuspectingly really simple to make! Sauté some shallots and garlic in butter or oil, add bay leaves, black pepper, wine, and mussels, then a little cream, lemon juice, and parsley, and enjoy!
- Creamy: And about that cream. Heavy cream would be the traditional approach, but we often use dairy-free cashew cream. The choice is yours!
- Impressive: It's a simple and classic mussels recipe that's really easy to master. Your friends will ask if you've been going to cooking classes!
How to choose mussels
Cooking steamed mussels is so very simple that the hardest step (that's not actually hard!) is selecting the best mussels. So, let's chat about how to get good ones!
Mussels are alive when you buy them, so look for them in low tanks in the fish department. Often, your fishmonger will let you pick out the mussels you want. If they're only sold in bags in your grocery store, you may want to open the bag first to make sure the mussels are alive and in good shape.
Occasionally, they will be sold on ice. However, they need to breathe, so make sure that they are not submerged in water.
A few rules for buying mussels
- Smell: Mussels should smell briny, like the sea. If they smell bad, don't buy them.
- Shells: The shells should be tightly closed. If a shell is open, give it a firm tap on the counter. If it closes, it means it's still alive and safe to eat. If it doesn't close, don't buy it. Don't buy mussels if their shells are cracked.
- Ice: If you're more than a short walk from your grocery store, ask the fishmonger for a bag of ice to help keep the mussels cold on your drive home.
How to store mussels
Storing fresh mussels
There are a few things you can do to ensure freshness when you're storing your fresh bag of mussels! They are best when enjoyed the same day they're bought, but you can put them in the fridge for a couple of days. If you do need to stash them for longer than the afternoon, grab a few extra mussels as you'll end up tossing a few that don't make it.
As soon as you get home, empty your bag of mussels into a colander and set that colander over a large bowl. This will prevent the mussels from suffocating in the liquid they release. Cover the bowl with a cloth and put it in your fridge.
Mussels need to breathe so never cover the bowl with plastic.Also, remember not to clean the mussels until right before you cook them.
Storing cooked mussels
Ifyou have leftover mussels, you can store them to eat later. Put them in a covered container and keep them in your fridge for up to 2 days. But please don't reheat leftover mussels!Trust me, this is not something you want to do.
Instead, top them with a little finely minced onion and tomato and a squeeze of lime juice or a little sherry vinegar and serve them cold on the half shell. They're delicious this way!
How to clean mussels
If you're wondering how to prepare mussels for cooking, we've got some helpful tips! Right before you cook the mussels, you need to clean them. Don't do this in advance or you'll kill them, and they won't be suitable for eating.
Working with one mussel at a time, rinse the shell under cool running water and scrub it gently to remove debris. Keep the bowl of mussels on the counter, as you don't want it to fill with water.
If the mussel has something that looks like hair (see the picture above), this is called the beard. It's a bit of the rope that it was 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.
Ingredients you’ll need for this mussels recipe
When it comes to cooking mussels, all you really need to make delicious mussels at home is white wine, garlic, and butter. I've added a few extra items here to elevate these to restaurant quality mussels – and you still only need 10 ingredients! Gather these items:
- Mussels:The star of the show! Follow my tips for selecting the best mussels.
- Other ingredients: Butter, shallot, garlic cloves, bay leaves, black pepper, white wine, lemon juice, minced parsley.
- Optional: Heavy cream.
You'll notice there is no salt listed. Mussels release saltwater into the cooking liquid as they steam, so the dish will be plenty salty already!
How to cook mussels
Mussels cook very quickly, so this is the easy part! Grab a pot, and get ready to enjoy fresh mussels in a creamy garlic white wine lemon broth in just several minutes. This is how it's done:
- Pot: Choose a large pot with a tight-fitting lid. Once opened, mussels will take up about ⅓ more space in the pot. I use the pot pictured; it's a 5 QT (4.7 L) braiser that is so pretty that we can use it for serving the mussels.
- Broth: Prepare the broth that you plan on using. You can use this mussels in white wine recipe, infuse it with the flavors of Thailand with our Thai coconut mussels recipe, or make your own flavorful broth! Just ensure there is no more than about 1 inch of liquid in the bottom of the pot. You want the mussels to steam, not boil.
- Cook: Then bring the liquid to a rapid boil, add the mussels all at once, and put the lid on the pot. Set a timer for 3 minutes.When the timer goes off, gently stir the mussels and push any that have not opened to the bottom of the pot. Being closer to the heat helps them to open. Let the mussels cook for 2 minutes more (5 minutes total) then remove the pot from the heat and discard any shells that have not opened.
- Enjoy: That's it! You've just learned how to cook mussels! Garnish with some chopped parsley and lemon wedges, and enjoy!
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How many mussels to serve per person?
When you're thinking about how to cook mussels, you'll want to consider the quantity. Here's how to calculate it: For a main course, I recommend serving 1 lb of mussels per person. If you're making mussels as an appetizer, you'll want to make ½ lb of mussels per person.
Broth to cook mussels
What sets each mussel recipe apart is the broth you cook it in! The broth adds so much flavor. It's normal for the mussels to release water as they cook, and this creates a seafood broth that melds with the flavors you add in, creating a delectable sauce to dip some crusty bread (or fries!) into.
Adding alcohol, like white wine, adds complexity and depth of flavor when it mingles with the juices the mussels release. I've also used apple cider before in a pinch, and it worked a treat!
If you want to cook without alcohol, a simple vegetable broth, seafood broth, or chicken broth will work great, too! Add garlic for savory depth and lemon for brightness. Chopped parsley on top will add a herbaceous note, too.
Which white wine to use for cooking mussels
Mussels in white wine sauce taste divine, no matter what bottle you grab. I tend to reach for a different bottle each time I make mussels, and the results are always great. For mussels, a drier white wine will complement the flavors well. Look for Pinot Gris, Pinot Grigio, Sauvignon Blanc, and Pinot Blanc.
What to serve with mussels
These fresh mussels are so delicious in the broth that it'll work as a standalone dish. You can also go classic and serve your mussels with French fries. Moules frites (mussels and fries in French) go very well together. I like to dip the fries in the mussels' sauce. It's so good! Here are a few of my favorite fries recipes that go great with mussels:
- Baked Parmesan Rosemary Shoestring Fries
- Garlic Dill French Fries
To make this a super easy dinner recipe, simply serve the mussels with some crusty bread on the side to soak up that delicious sauce. Or get a tiny bit fancy and make garlic bread. To round out the meal, serve mussels with a spring mix salad. If you want a slightly fancier salad, here are my top picks:
- Bacon Kale Caesar Salad
- Crispy Kale Salad with Roasted Beets
- Roasted Broccoli Salad with Lemons and Almonds
- Asparagus Salad with Reduced Balsamic Vinegar
- Arugula and Wild Rice Salad
Frequently asked questions
If you don't find the answer you're looking for here, you can ask it in the comments below, and we'll get back to you as soon as possible!
Can you eat mussels that haven't opened?
To err on the side of caution, it's best to discard the mussels that don't open throughout the cooking process.
Can I make steamed mussels alcohol-free?
You can! Simply make a broth without alcohol. You can use vegetable broth, seafood broth, or chicken broth.
Alcohol, like white wine, adds complexity and depth of flavor. We've made these mussels using apple cider before, and it worked well. However, you can totally skip the alcohol and still make delicious mussels in an alcohol-free broth.
Can I make mussels ahead of time?
You don't want to reheat mussels, so if you intend to enjoy them warm, they're best enjoyed as soon as you finish cooking them! You can prepare the broth ahead of time, but don't cook the mussels until a few minutes before you're ready to serve—they'll only take five minutes to cook!
How to store leftover mussels
If you have any leftovers, store them in the fridge and eat them cold (don't reheat them). I love them topped with a little finely minced onion and tomato and a squeeze of lime juice or a little sherry vinegar and served cold on the half-shell.
Are mussels good for you?
Mussels are a healthy and nutritious choice. They are rich in iron, omega-3s, zinc, vitamin B12, and other nutrients.
How to eat mussels?
When it comes to eating mussels, you've got options! If you've not tried them before, it might seem a bit confusing.
First, set the pot of mussels on your table, and everyone will serve themselves, one mussel at a time. You can use a fork or your hands to grab each mussel and transfer it to your plate. Once you've got your mussel, simply use a fork to remove the mussel meat from the shell and eat it. Don't forget to dip the mussel into the broth before enjoying it! Discard the shells onto another plate as you go.
Another fun option is to use an empty mussel shell as a utensil – this is what my mom taught me to do when I was a kid! Simply open the mussel you want to eat and then use another empty mussel shell as tongs to pull out and eat the mussel.
Are mussels a sustainable seafood option?
Mussels are sustainable, which is another reason why they're a great choice for dinner. Compared to other seafood, mussels require minimal resources to cultivate, and they grow quickly, too. The carbon footprint from mussel farming is also low compared to other methods of seafood farming.
How long to cook mussels?
Mussels cook very quickly – in just 5 minutes, they'll be ready to eat!
Watch how to make mussels
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How to Cook Mussels Recipe
Prep: 15 minutes mins
Cook: 5 minutes mins
Total: 20 minutes mins
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Have you ever wonderedhow 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!
4 serving
Ingredients
- 2 tablespoons butter (olive oil for dairy-free)
- 1 small shallot (thinly sliced)
- 3 cloves garlic (thinly sliced)
- 2 bay leaves
- ½ teaspoon black pepper
- 1 cup dry white wine
- 4 lb mussels (cleaned)
- Optional: ¼ cup heavy cream (see notes)
- Juice from ½ lemon
- 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.
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.
2 tablespoons butter, 1 small shallot, 3 cloves garlic, 2 bay leaves, ½ teaspoon black pepper, 1 cup dry white wine
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.
4 lb mussels
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.
Optional: ¼ cup heavy cream, Juice from ½ lemon, 2 tablespoons finely minced parsley
Video
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
Serving: 1 serving = ¼ of the recipe, Calories: 261kcal (13%), Carbohydrates: 12g (4%), Protein: 28g (56%), Fat: 5g (8%), Saturated Fat: 1g (6%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 66mg (22%), Sodium: 674mg (29%), Potassium: 826mg (24%), Fiber: 1g (4%), Sugar: 1g (1%), Vitamin A: 387IU (8%), Vitamin C: 20mg (24%), Calcium: 82mg (8%), Iron: 9mg (50%)
© Author Kristen Stevens
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
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