This steamed mussels recipe is very simple. Only 8 ingredients (butter, shallots, garlic, red pepper flakes, wine, mussels, lemon juice, and parsley).

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For the majority of my adulthood, I only ordered mussels at a restaurant until I discovered how easy they are to make at home, not to mention quick and tasty!

Plus let’s be honest, cooking any type of shellfish at home can be a little intimidating at first. However, with just a few simple tricks, you’ll be making these in no time.

Steamed Mussels

This steamed mussels recipe is very simple. Only 8 ingredients (butter, shallots, garlic, red pepper flakes, wine, mussels, lemon juice, and parsley). You’ll also need a shallow large skillet and fresh mussels.

Today, I’m using PEI mussels. Prince Edward Island mussels are the #1 selling fresh mussel in North America. They are sustainable, affordable, and you can find them just about anywhere.

When you get your mussels home, you want to store and clean them properly before steaming. Mussels need exposure to air to survive. Never store mussels in water. It will kill them.

To Store Fresh Mussels:

Remove from the plastic bag, container, or mesh bag.
Place in a large bowl.
Damp a couple of sheets of paper towel and cover the bowl.
Store in the refrigerator for a couple of days (I normally like to cook my mussels the same day or the following day).

Katya’s NOTE: Mussels should smell fresh, just like the ocean.

To Clean Fresh Mussels:

Remove the mussels from the refrigerator and place them into a colander.
Rinse and scrub the mussels under cold water, trying to remove as much of the stringy bits clinging to the outside as possible. Mussels naturally close and open their shells when exposed to water.
Leave in a colander to drain as you begin preparing your recipe.

To Steam Fresh Mussels:

Melt butter over medium heat in a large shallow skillet. Add shallots, garlic, and red pepper flakes. Cook 2-3 minutes or until the garlic is fragrant and shallots begin to soften.
Add wine and increase the heat to a medium-high to bring to a simmer.
Add mussels, cover with a lid, and let the mussels steam for 5-7 minutes or until they have opened up.

Katya’s NOTE: Cooking time depends on the strength of heat, how much liquid you use, and the number of mussels.

Add the juice of one lemon, give the mussels a good stir, and cook for 1-2 minutes longer, uncovered until all shells have opened.
Transfer the mussels to a serving bowl, along with the cooking liquid. Discard any mussels that are still closed.
Sprinkle with parsley, salt, to taste, and garnish with additional lemon wedges. Serve with crusty bread, if desired (but so recommended!)

Serving Steamed Mussels:

What I love about this mussels recipe is that it’s versatile. You can serve these steamed mussels as an appetizer, light main dish with crusty bread on the side, or toss the mussels with your favorite cooked pasta for a heartier meal.

But honestly, the garlic and parsley butter sauce with these mussels is so good on its own that I doubt you’ll need anything else, except some crusty bread.

Love seafood? Try Maple Mustard Salmon, Easy Spicy Shrimp Tacos, or Cod in Red Roasted Pepper Sauce.

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