Go Back
Victoria Haneveer

How to Steam Mussels in White Wine

Fresh mussels steam quickly with shallot and white wine. Add parsley and serve with the cooking juices and crusty bread.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4
Course: Main
Cuisine: French
Ingredients Method Notes

Ingredients
 

  • 2 pounds (1kg) live mussels, in shells
  • 1 shallot, finely chopped, or ½ onion, finely chopped
  • ½ cup (120ml) dry white wine
  • 2 garlic cloves, finely chopped, optional
To Serve
  • chopped fresh parsley (or dill weed)

Equipment

  • Large heavy pot or stockpot with a tight-fitting lid
  • Colander
  • Small knife or clean shellfish brush
  • Cutting board
  • Chef’s knife
  • Wooden spoon
  • Serving bowls

Method
 

  1. Rinse the mussels under cold running water. Scrub the shells and pull off any beards.
  2. Discard mussels with cracked or broken shells. Tap any that are open and discard them if they don’t close.
  3. Put the mussels in a large pot and add the shallot, white wine and garlic, if using.
    4. The pot should be no more than half full so there’s room for the steam to circulate.
  4. Cover tightly and set the pot over high heat.
  5. Once steam builds, cook for 3 to 4 minutes, shaking the covered pot once or twice.
  6. Check the mussels and remove the pot from the heat once the shells have opened.
    7. Discard any mussels that remain closed.
  7. Sprinkle over the parsley.
  8. Spoon the mussels into warm bowls and pour the cooking juices over them.
  9. Serve immediately with crusty bread if liked.

Notes

  • Don’t soak or store live mussels in fresh water.
  • Refrigerate cooked leftovers promptly and use within 3 to 4 days. Reheat to 165°F (74°C).